Cutting Board Guide

Every home Chef appreciates the importance of quality kitchen tools! Selecting a quality cutting board or Charcuterie board is a crucial part of your toolbox. Bamboo, plastic and glass are not good options. Bamboo is actually a grass and can wear out quickly and not be able to sand it down to refinish. Plastic can develop grooves that trap bacteria and both plastic and glass can dull knives. Epoxy is another poor material as it dulls knives and can chip.

The 3 main types of wood cutting boards are, face grain. edge grain and end grain. Each have there pros and cons. Face grain boards are essentially the face or top of the board, these boards are the least labour intensive and typically cheaper. Edge grain is the side of the board. Face grain and edge grain boards are harder on knives and they will show cuts in the board more quickly as the grain is cut with the knife, edge grain boards are more durable than face grain. End grain cutting boards are when the end grain of the wood is exposed, these boards "self heal" as the edge of the knife cuts into the grain and will close in over time, they are easier on knives however require more upkeep and are not the best for carving meats as the end grain can soak up meat juices and are recommended more for non protein food preparation.