Purty. I love black walnut wood. I hate black walnut trees.
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My New Walnut Cutting Board
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Club Member
- Sep 2020
- 1025
- Chicago
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Cookers:
Weber Kettle
Oklahoma Joe’s Bronco
Backwoods G2 Party Smoker
Weber Slate
Tools:
Classic Thermopen
Thermoworks Smoke X2
SNS-500
Billows
SNS
Chimney starter
Mercer slicer/boning knife/chef knife
BergHoff boning knife
Rescue Brush
Potane Vacuum sealer
Grilling apron with thermometer holder
A beautiful large wood cutting board from my 2024 secret Santa
Cookbooks:
Weber's Real Grilling (Never touched it...)
The Meathead Method
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Very pretty board. But it is edge grain and a very hard wood. If you are using fine edge knives (Asian style with 15 degree edges) it will be rough on them. Fine edge knives do much better on end grain boards.
The wood fibers in an end grain board are oriented vertically, like a bundle of straws standing on end. When you cut on it, the knife blade slides between the fibers, rather than cutting across them. This action causes less friction and abrasion, which helps your knives stay sharper for significantly longer periods. Below is an example of an end grain board.
Last edited by briano52; February 3, 2026, 02:14 PM.
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End grain does cost a little more than conventional edge grain. However, think about it this way. If you have nice knives that you care about, how much did they cost? How much time do you spend keeping your good knives sharp? And end grain boards maintain their good looks and last longer than edge grain.
End grain is a bargain when think about the big picture.
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