End grain chopping board

[NewbieRaf]

Hey All

I’m looking for a decent quality end grain chopping board mainly to help not dulling our kitchen knife’s - mrs is using plastic. I would make my own but, time, kids - you know the drill

Any recommendations?

Thanks

 

[--Tom--]

Simplest approach would be get a decent sized bit of 2” thick sycamore or beech, plane it flat and you’ll have a nice board that will be easy to skim every 6months with a sharp plane.

If you really want endgrain then try and get something 2” thick and using decent sized pieces in a brick pattern- beech sycamore maple all good timbers.

Anything with loads of small pieces or random tropical timbers is more for looks than performance. Exotics blunt knives the same they do plane blades.

Think @SkinnyB makes boards so might be able to sort you out

 

[AJB Temple]

Simplest approach would be get a decent sized bit of 2” thick sycamore or beech, plane it flat and you’ll have a nice board that will be easy to skim every 6months with a sharp plane.

He asked for end grain though.

These are OK https://www.nisbets.co.uk/vogue-rectangular-wooden-chopping-board-large/c460

Good price for a pro grade end grain board. They do smaller ones cheaper, but big is better if you have the space.

For a quality uplift I would also check out the online shops that supply equipment to butchers. Some of the best boards that will stand up to constant use are Italian made. Circa 3" thick. They cost more but are properly made with through bolts. Will last a lifetime.

 

[TRITON]

These are OK https://www.nisbets.co.uk/vogue-rectangular-wooden-chopping-board-large/c460

Good price for a pro grade end grain board.

Personally I've never ever seen a wooden cutting board in a kitchen, mainly as you cant stick it in the dishwasher to sterilize it. Every kitchen I've ever worked in use polypropylene.

And then the choice of timber they've used 'rubberwood' doesnt strike me as being professional despite the label. Thats usually used for flooring and cheap furniture imported from the far east and sold in places like garden centers.
A disadvantage of rubberwood according to the web is its tendency to absorb moisture. Thats not maybe the best thing as it would take on smells of food cut on it and as said difficult to clean properly
If you must have a small wooden kitchen cutting board, at least go with maple or sycamore, or even walnut.
Besides 80 quid is expensive even for a maple board, so this seems a bit of a gimmick, maybe as an on environmental wink to sustainability.

 

[JoeS]

Personally I've never ever seen a wooden cutting board in a kitchen, mainly as you cant stick it in the dishwasher to sterilize it. Every kitchen I've ever worked in use polypropylene.

And then the choice of timber they've used 'rubberwood' doesnt strike me as being professional despite the label. Thats usually used for flooring and cheap furniture imported from the far east and sold in places like garden centers.
A disadvantage of rubberwood according to the web is its tendency to absorb moisture. Thats not maybe the best thing as it would take on smells of food cut on it and as said difficult to clean properly
If you must have a small wooden kitchen cutting board, at least go with maple or sycamore, or even walnut.
Besides 80 quid is expensive even for a maple board, so this seems a bit of a gimmick, maybe as an on environmental wink to sustainability.

But I don't like eating little bits of plastic with my food... so for restaurant hygiene with busy bodies issuing silly hygiene ratings maybe...but for my house no way.

 

[--Tom--]

He asked for end grain though.

These are OK https://www.nisbets.co.uk/vogue-rectangular-wooden-chopping-board-large/c460

Good price for a pro grade end grain board. They do smaller ones cheaper, but big is better if you have the space.

For a quality uplift I would also check out the online shops that supply equipment to butchers. Some of the best boards that will stand up to constant use are Italian made. Circa 3" thick. They cost more but are properly made with through bolts. Will last a lifetime.

Appreciate the ask - but with a rationale of kinder on knife edges - edge grain boards are very close in performance in a home kitchen - and a good edge grain will be better than a poor end grain
Plus has benefits of being simpler to make, if you make yourself cheaper and I know which of mine I prefer skimming with a plane every now and then.

Sometimes the right answer isn’t the one asked for- though I thought I did give useful info on an endgrain if the heart was set on that.

If the budget allows I’d recommend my maple Boardsmith - has been an awesome board for the 15 years or so I’ve had it, and shows no signs that it will need replacing for another 50

 

[SkinnyB]

Here are some of my end grain boards.
Sussex based, made to order and in-stock boards available. Laser engraving options.
www.skinnerdesigns.co.uk

 

[NewbieRaf]

Thank you all. @SkinnyB I’ll probably order. Those maple ones look awesome but very pricy indeed - at least in dollars.

 

[--Tom--]

Here are some of my end grain boards.
Sussex based, made to order and in-stock boards available. Laser engraving options.
www.skinnerdesigns.co.uk
View attachment 190520
View attachment 190518View attachment 190519


View attachment 190517

Glad I was remembering the right person

 

[fleyh]

Hey All

I’m looking for a decent quality end grain chopping board mainly to help not dulling our kitchen knife’s - mrs is using plastic. I would make my own but, time, kids - you know the drill

Any recommendations?

Thanks

Hello @NewbieRaf
This may not be what you want to hear, but if you value your health, I recommend listening to or watching this:

It may change your mind about buying a cutting board, especially an end-grain one.

 

[Silken]

one of the amazing things about woodwork, is that there are so many aspects to it. Wood is such a versatile material and so many area's to woodwork to enjoy. I have watched a few video's on end grain chopping boards and they do look amazing, just like these.