End grain vs Long grain chopping boards. End grain is used for a reason!
Think about a bundle of straws, but imagine the straws microscopically thin and hard. Now imagine someone splitting logs for a fireplace. We bring the axe down where we can see the rings and the wood splits. This is splitting the straws into bundled sections, its easier to push the straws apart, instead of cutting them into smaller straws. This applies to your knife as well. As you cut through your vegetables on an endgrain cutting board, the thin knife edge finds its way in between the bundled straws and slightly pushes them apart. This is great, because it keeps your knife sharper over time and it also produces much fewer scratches on your beautiful cutting board.
On the other hand Long grain cutting boards look more attractive, will have smoother finish, shinier but in the longer run will lead to more scratches because of damaged tubular structures and blunt knives.
It’s a slow process and hard work to produce even one piece!!
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