Cutting Board Question

[berry]

If I make a cutting board with edge grain would I use the same, less or more than if I made it with end grain? For those who actually know, please try and explain it to an old fart. I was pretty sure it would be about the same but I've been told, without and reasoning, that an end grain cutting board would use less stock.

Which is easier to make?

Thanks for reading.

[jsburger]

If I make a cutting board with edge grain would I use the same, less or more than if I made it with end grain? For those who actually know, please try and explain it to an old fart. I was pretty sure it would be about the same but I've been told, without and reasoning, that an end grain cutting board would use less stock.

Which is easier to make?

Thanks for reading.

A board foot is 12" X 12" X 1". If I make a cutting board 12 X 12 X 1 it is the same 1 board foot regardless of how you cut the material.

[dusty]

When you get all done, the cutting board will have the same dimensions no matter which of the two ways you make it. Therefore, they would each contain the same amount of wood. However, if using the end grain as the cutting surface, many more cuts will be made and you will lose some wood to the saw dust pile.

2" x 12"x 12" = 2 Board Feet

Which is more difficult? Neither is really difficult but when using the end grain approach, the need for ALL CUTS to be perfectly square and of the same dimension will present some challenge. If you chose this method, spend some time before you start cutting to align your table and fences.

I prefer end grain and I believe an end grain cutting board will last longer in the kitchen.

[ERLover]

Ideally it would be the same amount for both, but if using end grain, lets say 1 1/2" lengths, you need to make all those cross cuts which the blade takes out an 1/8 or 3/32 per cut. If using edge grain you dont have all those cuts.
I think and edge grain is easier to do but an end grain holds up better against a knife blade if cut right on the wood.

[jsburger]

I think most of this does not matter. When I was a young pup and worked for my uncle in his lumber mill I brought home a 6" X 12" cutoff from an oak door jam. I used it as a cutting board for over 30 years before it finally broke in half length ways. I replaced it with a piece of hard maple that is about 6 X 12. That was 15 +- years ago. I also made a large cutting board 16 X 24 X 2 about the same time. Neither of these boards show any appreciable ware from the knives and they are used daily.

End grain is cool looking but a lot of work. As far as functionality both will last as long in the home environment.

[mountainbreeze]

The end grain board will use more lumber and here is why...

If you make an end grain board, it needs to be thicker to prevent cupping. Ask me how I know.

[jsburger]

The end grain board will use more lumber and here is why...

If you make an end grain board, it needs to be thicker to prevent cupping. Ask me how I know.

OK, whatever.

[Funbilly]

Can someone please tell me what this means??? Lol
I am a true green horn in wood working and am planning on making some cutting boards.
Thanks

[Bruce]

I'm just curious. Why does it matter which method uses more wood? I would think you would want to know which will last longer and be a better cutting board. I've never made a cutting board, but I would think that end grain is going to allow a lot of undesirables like meat juices, etc to soak into the board. Without knowing more than that, I would have edge grain on the face of the board. JMO

[JPG]

Which uses more wood matters because wood is not free.

Now as for the end grain question, most of us are old enough to remember the butcher chopping tables. Massive(thick) table with all end grain top(individual pieces were of a length equal to the height of the top typically in excess of a foot).

After use a butcher would scrape the top with a cleaver to remove food particles etc..

Wonder why you do not see them any more? That scraping was not effective in removing particles that found their way into the end grain. There it rotted etc..

Now you do not see a butcher block at all. There are now better materials for carving/chopping meat.

Regardless of what material is used, they can become nicked etc. and the residual particles remain, but the depth minimizes health risk(up to a point).

So I think wooden cutting boards(although quite useful) are somewhat a decorative item.

FWIW I have no qualms about soaking a plastic(HDPE?) board in hot, strong detergent/bleach laden water for a long period of time, but cringe at the thought of doing so with a wooden board.