Edge Grain vs. End Grain Cutting Boards: Which One’s Right for You?
Let’s chat about cutting boards for a minute. They’re one of those kitchen staples that we use every single day, but not all boards are created equal. If you’ve ever wondered about the difference between edge grain and end grain boards — and which one might be better for you — pull up a chair, because we’re going to break it down for you.
Edge Grain Boards
Edge grain boards are what you probably picture when you think classic cutting board. They’re made by gluing the long edges of wood strips together, so the surface you’re cutting on shows the side of the wood fibers.
Here’s the deal: edge grain boards are generally lighter, less expensive, and they show knife marks over time. But don’t let those marks scare you — they add character and a little life to the board.
One thing we love about edge grain boards is that they’re really good for everyday cooking, especially when you’re chopping onions, garlic, or other aromatic ingredients. The fibers run along the length of the board, so the flavors and smells don’t sink in as much, and they’re easier to clean.
End Grain Boards
Now, end grain boards are a different story. These are the fancy ones — the ones that will make any chef swoon. The wood fibers are arranged so you’re cutting on the ends of the wood, which makes the surface softer on your knives. They’re labor-intensive to make, which is why they’re pricier, but they can last forever and tend to “self-heal” from knife marks.
The downside? They can be a bit trickier when it comes to cutting onions or garlic. The tiny wood fibers can trap smells and moisture, so you’ll need to wash and dry them carefully. But if you’re after longevity and a board that stands up to heavy chopping over the years, an end grain board is worth it.
Which One Should You Choose?
Honestly, it depends on your kitchen habits and what feels right for you. Do you want something light, versatile, and easy to clean for everyday cooking? Edge grain is a great choice. Want something that will last decades, give your knives a softer landing, and is practically a work of art in your kitchen? End grain could be the one.
We’ve got a variety of both at Laurel & Oak — edge grain boards for everyday chopping, and several end grain options if you’re looking for that chef’s-board experience. Honestly, it’s nice to have both, depending on what you’re cooking that day.
Friendly Tip From Us
One thing we always tell people: a cutting board is an investment in your kitchen life. Treat it well, oil it regularly, and it’ll reward you with years of chopping, slicing, and dicing. Plus, we offer complimentary refinishing on our 2" end grain boards, so your board can stay looking fresh for years to come.
Curious to see our full range? Check out our Kitchen Collection for all of our edge and end grain cutting boards, plus other pieces designed to make your kitchen feel beautiful and functional.
