Reply by NickyMac

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Posted on Cutting board grain

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34 posts in 383 days

#1 posted 11-24-2020 05:39 PM

Are you sure you want to mar your perfect record hahaha

For a serving board, do whatever is pleasing to the design. It will see much less abuse so you are pretty free to use softer woods without too much concern. Soak it in mineral oil and then buff with beeswax or use a similar food grade finish if you want a shine.

edge v. face grain doesn’t really matter in a chopping board as long as the grain is straight. End grain is pretty, but doesn’t make a real practical difference either regarding knife sharpness or durability of the board (SACRILEGE!). End grain does however make a much bigger difference in the board’s susceptibility to water, so make sure to dry it after washing and don’t ever let it sit in a puddle. I like rubber feet on the bottom to keep mine in place and raise them up from the counter.

The biggest thing is to be sure to use a tight-pore wood (maple etc) which will be much easier to keep clean. Porous woods like oak love to pick up bits and grow things.

-- - Nick

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