Cutting Boards Vs Serving Boards
I have been "working with wood" as a hobby for aver 30 years. Co-built a canoe, soloed a cradle, canoe paddles, small kitchen utensils, etc, for many years. When I had far too much left over wood, I looking for appropriate uses. This introduced me to end-grain cutting boards. It is not much of a stretch to start expanding into what I call serving boards.
Huh? Someone says. Are they not the same thing?
Nope. And this is my "bone of contention", or "rant of the day". Here is my issue:
When trying to market end-grain cutting boards, people often would say, "I have had several of those, and they all look like s-t". When I proceed to explain that a "cutting board" should be end-grain. A face-grain board will show knife cuts/damages/splinters within 3 months. The perplexed look on peoples faces is at one level "splendid" to see and a wee bit discouraging. It appears that there are several/many people who are marketing face-grain serving boards as cutting boards.
Here is my tag line on my email:
"Remember : If it is not End-Grain, it is not a cutting board - it is then just a serving board - with no sharp knives allowed".
Am I a Lone wolf, crying in the wilderness on this? There is no way, IMHO, that a serving board can sustain sharp knives w/o severe damage within a few months. On the other hand, an end-grain board, and I have several of them, will not show much wear even after 5 years.
So, if it is a cutting board, it MUST BE END-GRAIN; if not, it is a SERVING BOARD.
Please, comment!
I have been "working with wood" as a hobby for aver 30 years. Co-built a canoe, soloed a cradle, canoe paddles, small kitchen utensils, etc, for many years. When I had far too much left over wood, I looking for appropriate uses. This introduced me to end-grain cutting boards. It is not much of a stretch to start expanding into what I call serving boards.
Huh? Someone says. Are they not the same thing?
Nope. And this is my "bone of contention", or "rant of the day". Here is my issue:
When trying to market end-grain cutting boards, people often would say, "I have had several of those, and they all look like s-t". When I proceed to explain that a "cutting board" should be end-grain. A face-grain board will show knife cuts/damages/splinters within 3 months. The perplexed look on peoples faces is at one level "splendid" to see and a wee bit discouraging. It appears that there are several/many people who are marketing face-grain serving boards as cutting boards.
Here is my tag line on my email:
"Remember : If it is not End-Grain, it is not a cutting board - it is then just a serving board - with no sharp knives allowed".
Am I a Lone wolf, crying in the wilderness on this? There is no way, IMHO, that a serving board can sustain sharp knives w/o severe damage within a few months. On the other hand, an end-grain board, and I have several of them, will not show much wear even after 5 years.
So, if it is a cutting board, it MUST BE END-GRAIN; if not, it is a SERVING BOARD.
Please, comment!