Face Grain? Edge Grain? End Grain?
Which One do I choose? What is best for me for what I need?
This section will help you and guide you on what cutting board best suits you needs.
Face Grain
Face grain refers to larger and wider pieces of wood or cutting boards. Most charcuterie and live edge epoxy river boards typically fall into this category. Face grain boards make beautiful serving boards. In a face grain board, the wood grain runs the entire length of the board. If you use a knife to cut across these grains, it leaves a knife mark, typically a deeper one. It's more challenging to move the knife through this type of board, and it will dull your knife more quickly. However, these boards are ideal for creating stunning meat and cheese trays, including the very popular charcuterie board.
Edge Grain
Edge grain boards are created by arranging strips of wood side by side and bonding them together. Consequently, the cutting surface primarily comprises the edge of the wood piece. This board type is somewhat more resistant to knife marks than a face grain board. It is also gentler on your knives.
End Grain
These board represent the end of a piece of wood. They are created by first gluing them side by side. Once that glue dries, you cross-cut the board and then rotate the individual pieces 90 degrees, revealing the "end grain." The wood fibers are pointing upward, so you cut into the fibers, rather than across them, as you would with an edge or face grain board.
The advantage of an end grain board is that when you cut on it, your knife glides through the grains, and the grains naturally close back up afterward. They may display some cut marks, but they are minimal. Additionally, these boards are gentler on your knives, helping them stay sharper for longer.
Typically, these boards feature a checkerboard or grid pattern when viewed. These boards can serve as remarkable statement pieces as serving boards, or they can also be reliable workhorses in the kitchen.