End-grain: If you take a look down at a tree stump, you’re looking at end-grain. And think about
why people chop wood on stumps---they’re durable. That’s exactly why end-grain is the way butcher
blocks are put together. Just one note of caution: with end-grain, go for something at least 2 ½ to 3 ½ inches thick. It’ll
be bulky, but also much more resistant to cracking and warping than a thinner end-grain board.
Edge-grain: Edge-grain is a great alternative to end-grain. These cutting boards are generally
easier to move around the kitchen because they weigh less and don’t need to be a thick as
end-grain boards to resist warping. And edge-grain provides a strong surface. Edge-grain cutting
boards are usually
glued up from full-length, narrow, constituent boards. But, most
important, take a look at the very end of the cutting board. The grain pattern on the end of an
edge-grain board will run in a more or less, vertical pattern, not horizontal.
Flat-grain: Flat-grain cutting boards won’t hold up, regardless of wood type. You’ll find wide constituent
boards with a grain pattern on the end that’s mostly horizontal. Sometimes edge grain is called
face grain.
