I'm planning to make a maple ended grain cutting board in the near future. From what I've been reading, long grain chips and splinters and gets cut up creating places for bacteria to hide. End grain separated for the knife blade then closes back up - sort of like slicing into a broom from the end.
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It just hit me..... What about finding some old kitchen table from a garage sale or something and cutting the table top portion to the size cutting block you need? Obviously you would sanitize it, but that would be cheaper than a $100 cutting board. FB Marketplace you can some old sturdy table for $25. 1 hour of time and muscle, you got yourself a nice cutting block... Am I wrong?
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Someone is selling this by me for $1. Look at all that nice thick wood (that’s what she said, sorry I had to). That’s 3 or 4 nice cutting boards after they are sanded down.Attached FilesComment
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In addition to all said here, I find wooden cutting boards faster and more pleasing to cut on. I use plastic for poultry for sanitary reasons, but slower and not as much fun, FWIW.Comment
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There's a number of reasons to use an end grain wood cutting board. One is, the knife cuts into the long grain which prevents dulling the blade, also, because its end grain, the wood heals itself and comes back together. Another thing that most don't know, wood has sterilizing properties from nature. While you still want to wash it, over time it kills germs as a way of protecting itself in nature. The one I've pictured has over 840 pieces of end grain Maple and Amazique.
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