Most professional cooks use End Grain Cutting boards. Why? There are several reasons:
- The end surface of the wood is more firm and long-lived. Hardness of end surface is almost one and half times higher than hardness of side surface.
- When you use the End Grain Cutting board, knives stay sharp longer and need to sharpen rarer. Wood grains are perpendicular to a cutting face, and the blade of the knife as it move apart the grains. When you use an edge grain board, a knife just cut through grains, which leads to fast dulling of a knife.