End Grain Board
Handmade in New Zealand from Heart Rimu.
End grain boards make the best surface for cutting on, preferred by chefs and butchers for centuries. The main reason that they are so good is that the wood fibers are standing on end, allowing the knife to sink slightly into the wood without cutting the fibers as it does on a flat grain board. This also makes it much easier on the knife edges so knives will maintain a sharp edge for much longer.
As end grain absorbs and releases moisture much faster than flat grain a little extra maintenance and awareness around looking after your board is required. When you use your board regularly it will become seasoned and well sealed, slowing down the absorption and release of moisture.
Size (mm): 530 x 300 x 65 thick - 7.6kg
Clean your board in warm soapy water then dry, leave your board standing upright to allow for all-around air drying. Try to avoid storing the board lying flat, particularly on a wet surface. Oiling your board is essential, we recommend Tung Oil or Walnut Oil. We supply care information with every chopping board we sell. For more information please click here.