CUTTING BOARDS

Not all cutting boards are the same. This kitchen staple, essential for safe chopping and slicing while protecting countertops and other surfaces, is available in multiple types and falls into three main categories. These are face grain, end grain, or edge grain, and they are all resplendent in their appearance, while also being sturdy for several years. Additionally, custom boards and new types with added features are on the market.

Local artisans create timeless pieces that come with a story, like all original art, and often feature regional woods. Others may use unique or rare woods, depending on their durability goal and style. In any case, handmade wins when it comes to being able to understand the board’s construction and who crafted it with care.

Edge grain boards also have a striped appearance, however they have less figure to the grain. There are more knots found in the wood. They do not usually warp or cup, as the grain is running vertically on the ends, as opposed to the normal horizontal fashion of the face grain board. While face grain and edge grain look basically the same, it is the end grain board that is a recognizable standout; it’s checkerboard design of alternating woods gives it a bit of flair by comparison to others. These may originally be designed as one of the other two main types, however, after a pattern of stripes is glued, cut, and reglued together, the end grain board becomes a checkered art piece. End grain boards will not warp and this is due to the wood grain facing several directions. The face grain boards are common and if a type of board is prone to possibly warping, it is this one. This is due to having more figure in the actual grain structure representing the surface of the wood. Boards can also “cup”, which makes them wobbly and difficult to use. However, the striped appearance is attractive and with proper care, warping and cupping may be avoided.

One new-and-improved cutting board type has a magnetic edge, which secures the chef’s knife and keeps it from falling onto work surface below the board.

Shallow troughs routed along a board’s outer edge allow for juices from meats and other foods to flow away from the resting or cutting surface and be easily poured out, while others have a drainage lip feature that directs liquids quickly when the board is tilted. L&H