Edge-Grain Vs End-Grain Cutting Boards: Which One Should You Buy?

The age-old debate between edge-grain and end-grain cutting boards continues, giving rise to many questions: Which is better for your knives? Which is better for your wallet? I've given ear to the staunchest supporters of both, and while I'm not sure we're any closer to settling the debate, I don't mind setting the cutting board aside to take a stab at it.

Chopping, dicing, and cutting go hand-in-hand with cooking, and choosing the right cutting board can make a big difference to your cooking experience. This is especially true if you have an attachment to your knives and want nothing but the best for them, including procuring a surface that's particularly kind to your sharp utensils.

What it boils down to is that each type has its own advantages, from durability to ease of maintenance, and understanding these differences can help you pick the one that best suits your needs and budget. Edge-grain cutting boards are usually affordable and easy to maintain, making them very popular for home cooks who don't have the budget to buy super fancy boards but still want a quality cutting companion. Although better for your knives, end-grain cutting boards tend to be heavier and pricier, so I'd say those are worth the investment if you deem yourself a professional. That being said, let's take a closer look at what sets edge-grain and end-grain cutting boards apart.

The first distinction between edge-grain cutting boards and end-grain cutting boards is how they are made. To make edge-grain cutting boards, long strips of wood are glued together, showcasing the wood's grain along the length of each piece. The makeup of this board creates a robust and stable tool that's resistant to warping and not too tough on your knives. Notably, they have a smooth, flat surface that's easy to clean, which is a win if you're prepping a plethora of ingredients throughout the day. However, it's important to note that these cutting boards — as well as end-grain boards — should not be put in the dishwasher.

One drawback of edge-grain boards is that they tend to show knife marks more readily than end-grain boards. Comparatively, the surface of these boards is less forgiving when your blade glides along it, so there's a good chance that you'll notice scratches or indentations over time, especially with regular use. Even with these minor flaws, an edge-grain board can be a reliable workhorse in the kitchen, providing a solid surface that's easier to maintain and clean than its end-grain counterpart.

End-grain cutting boards are constructed by arranging small blocks of wood with the grain facing up, creating a checkerboard pattern. This design allows the wood fibers to "heal" themselves after each cut, so the board is less likely to show deep and unsightly knife marks. End-grain boards are often considered the gold standard among chefs due to their durability and knife-friendly surface; the grain absorbs the impact of each cut rather than resisting it. This feature also helps keep knives sharper for longer, which is a major advantage if you use high-quality blades.

While end-grain boards are durable, they require a bit more maintenance than edge-grain boards. The natural fibers can absorb moisture more readily, so it's essential to oil the board regularly to keep it in top condition. The fact these boards are harder to maintain — and are usually more expensive — means they are normally used by serious cooks who demand only the very best for their knives. So, if you're willing to invest in a cutting board that's gentle on your knives and built to last, an end-grain board is an excellent choice.

There you have it. Did I settle the debate? Not exactly, but hopefully you have all the information you need to decide which board is best for you.