End Grain Pine Cutting Boards

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Project by Scottseeyou posted 11-24-2014 01:49 PM 13037 views 4 times favorited 11 comments Add to Favorites Watch

A couple years ago I made an end grain cutting board from pine and was very impressed with how the grain pattern looked. I did some research and found that pine was in fact a good wood for cutting boards despite the instant thought (at least in my mind) that it was too soft, absorb too much moisture, and not durable). After a years use the results were great. I made a couple more and gave them away and have had nothing but positive feedback. This weekend I made three more and can’t get over the great patterns that I can make with little effort. The pine grain is so unpredictable that (before the final glue) it is easy to put together the pattern.

-- It is very hard to get on the bad side of people when you allow them to teach you!

11 comments so far

View JoeinGa's profile


7741 posts in 3093 days

#1 posted 11-24-2014 03:10 PM

Hmmm, never even gave a thought to using pine for a cutting board. These look great!

Oh, and WELCOME to LJs!

-- Perform A Random Act Of Kindness Today ... Pay It Forward

View timbertailor's profile


1594 posts in 2510 days

#2 posted 11-24-2014 03:17 PM

I might just have to play with a few pieces of pine myself.

Thanks for sharing. They look great.

-- Brad, Texas,

View John's profile


246 posts in 2668 days

#3 posted 11-24-2014 03:36 PM

Those look great. Gonna have to give pine a chance.

-- I measured once, cut twice, and its still too short...

View kimosawboy's profile


182 posts in 4057 days

#4 posted 11-24-2014 06:37 PM

I don’t think pine is actually a ‘good’ wood for cutting boards. But its seems to do the job and there is nothing wrong with that.
Nowadays with the internet and people who have too much time on there hands to study the stupidest things
, you can always find something to back you up. tightbond glue is food safe, tightbond glue is not food safe…plastic cutting boards are safe, plastic cutting boards are unsafe….you get the idea.
I think as long as you do not eat the cutting board and keep it relatively clean you and the world should be just fine.
I like the ovaloid/rectange shaped one the best.
G Vavra

View Dabcan's profile


255 posts in 3757 days

#5 posted 11-25-2014 02:13 AM

I’ve done a few with pine, certainly easier to sand than maple. I read somewhere it had some natural anti bacterial properties. I think the best part is the price and the fantastic grain

-- @craftcollectif ,,

View kiefer's profile


5846 posts in 3753 days

#6 posted 11-25-2014 03:18 AM

Beautiful collection of cutting boards and being pine got me very interested since it is a softwood .
Have to give it a try and get my wife to use it and see for myself how it stands up not that I am doubting your experience .Sure are beautiful grain patterns in those boards .


-- Kiefer

View BoardSMITH's profile


124 posts in 3350 days

#7 posted 11-25-2014 11:03 AM

Pine and other softwoods like poplar are simply to soft for use as cutting boards. The pitch in pine can transfer taste to the foods cut on it also. Using end grain for the board and then wrapping it in long grain border completely ignores how the wood will move during seasonal changes in humidity. As the end grain field shrinks, and it will shrink, the long grain border will not shrink and something will have to give.

Wood is not anti-bacterial. The natural wicking action of end grain sucks moisture to the inside then evaporates. Once the moisture evaporates, the bacterial trapped in the wood fibers dies.

-- David

View Scottseeyou's profile


12 posts in 2367 days

#8 posted 11-25-2014 02:58 PM

Thanks for the tip on putting border on them.

It will be interesting to see how it all plays out. I haven’t had any complaints in two years and am encouraged by users to make more. Guess we’ll see over time☺ Have you had a bad experience using pine end grain? I’ve heard both sides on the science but have yet to come across anyone who had bad experiences with taste or durability (when using end grain).

-- It is very hard to get on the bad side of people when you allow them to teach you!

View Sonny1978's profile


2 posts in 1376 days

#9 posted 08-10-2017 12:31 AM

Hey There!
I just finished making a pine wood board and noticed that my food still kinda tastes like the wood. How long should I wait to use it? I sanded down to 220 and mineral oiled it twice, once a day for two days.
Please advise.

View Scottseeyou's profile


12 posts in 2367 days

#10 posted 08-19-2017 06:25 PM

Sorry for late response. I’m not sure why I haven’t experienced a wood taste transfer onto food other than maybe the difference in the wood being used? As I’m sure you know you can purchase pine in a crazy variety of conditions. Pitchy, wet, dry, full of knots, etc…. I am not an expert on this but I hope over time this will correct itself!

-- It is very hard to get on the bad side of people when you allow them to teach you!

View Sonny1978's profile


2 posts in 1376 days

#11 posted 08-19-2017 06:41 PM

Thanks Scott!
I recently found out from another wood worker that his board did the same thing. He told me it took 2-3 months after oiling to get rid of the smell. He also said I should add another few coats of oil. He said add enough oil until the wood won’t absorb it anymore.then let it dry.
I’ve added 3 more coats, and it’s seemed to help a bit with the smell. Haven’t cut anything on it.

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