End grain cutting board is perfect board as compare to others over other styles based on durability, knife protection and repellence to interior bacterial growth. There are variety of cutting boards available on market, but every board has its value that makes itself different from others. The cutting boards are made of two types of cutting surfaces – edge grain and end grain. These cutting boards help to maintain the sharpness of knives, because these cutting boards are glued in such a manner that makes the direction to the cut side. End grain cutting board is available with wood and plastic. Read here how to make an end grain cutting board at home!
When you to buy end grain cutting boards, things can be a bit confusing. After all, there’s nothing more beautiful than a wooden cutting board, but many things are breeding grounds for bacteria… right? Well, the truth is a little bit more complicated, but to make a long story short, it’s perfectly safe to slice and dice on wood – and it may even be better for you than plastic. As with any cutting board, it’s imperative to be aware of what you’re cutting and in what order. While wooden cutting boards do keep bacteria away, to avoid cross-contamination, it’s a good idea to chop vegetables before meat. With a two-sided of board, you could also use one side for meat or for strong-smelling garlic and onions and the other side for everything else. Use of the proper selection of good wood because it is the key to selecting a great end grain cutting board. The best types of hardwood to use should be hard with a tight, fine, closed grain. Generally speaking, oak wouldn't be a very good choice, mainly because it has a porous open grain which will allow small pieces of food particles to fill the tiny pours and become trapped.
