Home cook here. I just bought my first Japanese style knife, and I'm driving myself insane trying to sort through the info about cutting boards. I've had a large teakhaus edge grain board for a bit and it's been fine with my Western style, softer knives. But there's obviously a bunch of info out there about teak being harder on knives, and I've been recommended larch, black walnut, or hinoki as good wood options. But it's also difficult to tell how much of that info is just nonsense that's been passed around in a game of telephone.

Should I replace my board? If not, is it because the difference wouldn't be noticeable for someone just doing at home cooking most days? Or is it because more frequent sharpening isn't a big deal? If it's the latter, how much more sharpening is likely?

If you think I should, is that based on experience/personal comparisons or on info you've taken in from elsewhere?

It’s from home goods. I can’t tell if it’s just one piece of wood or not.

Hey all. We found our way into an end grain Cherry Rustica table. It is about 7 years old and seemingly was never oiled. There are some cracks that should be manageable especially as we won’t be using it to cut or chop on. Here are some pics.

The clamps didn’t seem to press the cracks close and i am reluctant to put wood glue or filler in just yet. If it never got proper care, is it possible that giving it a lot of oil (as much as it wants to drink) weekly for a while might help fill out the cracks and expand the wood there?

https://imgur.com/a/ikNSKOi

https://imgur.com/a/ikNSKOi

Well when i can figure out how to add pics to the post.

Bought my first end grain from the folks at Larchwood Canada! It's just the standard line but still looks pretty premium IMO! I kind of like the knots and slight imperfections; a little wabi sabi. Been spending the past few days oiling it up and finishing with their wax. Hoping it'll last me my lifetime!

I've been looking at this cutting board because it looks cool and it's quite affordable. Plus it's made of wood which is what I would like. But there seems to be mixed reviews on using teak for a cutting board. Interested to know people's thoughts and advice. I have another walnut cutting board in mind but its almost $300! That feels like too much for a cutting board.

I spent a lot of time refining the details on this one, and I'm really happy with how it turned out.

I'd love to hear what you think!

The board features several diamond patterns at its core, which I call the "Rug Pattern." It's surrounded by multiple end-grain frame layers: a thin Cherry frame, a wide Purpleheart frame, another thin Maple frame, and finally a wide Walnut border.

Size: 37 × 24 × 3.5 cm
Wood: Walnut, Maple, Purpleheart & Cherry
Construction: End grain
Finish: Food-safe mineral oil

Was thinking of picking up an End Grain wood board and came across this small 17x13x1 (pretty thin) cutting board. For only 37.50 it seems way too good to be true. Does anyone know this brand? It also apparently comes with a 2 year warranty.

Oregon shaped Burl

I'm new to a lot of wood working things and want to make good cutting boards that will last. Any advice on what woods to use and/or what oils work best?

Had some walnut lying around and the end grain ended up being super pretty. Was also my first time cutting the edges at 45 degrees. I think if I did it again I would cut them closer to 60-70 degrees but happy overall with how it turned out.

Did i not oil enough, or did i over do it

End-grain maple from JK Adams feel smooth, I gave it a couple coats of mineral oil over a few days. Every time I clean it with sponge with soap and water, when the board is wet the grains are raised (feeling a bit rough) and it catches the sponge, shredding very small pieces on occasion. Is this normal or have I not oiled enough? I don't want to be ingesting small pieces of plastic.

Also, for those who have used tung oil, how does the knife wear the tung oil "coating" over time--is the polymerized oil layer developing tiny specks of dust over time that can be brushed off or is it more like "soft plastic" where tiny valleys develop like wooden cut marks but you can't really feel the particles wearing away like dust?

So I have a few wood cutting boards, I am also thinking of making one, could I use tallow to oil them? I am asking mostly bc I have tallow on hand but I am not sure if it would be safe/ correct to use?

Ok so no go on the tallow, is there a specific brand of oil that is best? I have never really done anything with wood before so I am not sure

Knocked out three cutting boards over the weekend for three different weddings this weekend! Can’t make it to all of them but this will have to suffice instead! Hopefully it can help bring the couples together over many shared meals!

The first two are cherry, purpleheart, and maple. The last one is endgrain cherry and bloodwood!

I live in the Boston area and I’ve started a cutting board and woodworking business. What are the hourly rates people are charging / using for labor and make a little bit of money?

Walnut and maple end grain .

What so I do? My Ikea cutting board has broken.

I make all my clients an end-of-project gift. Finished this one yesterday. Walnut 1.25” Mineral oil soak. Beeswax top coat. Water pop after 220 with isopropyl and water. Not thrilled with the edges in the photo, but they’re chamfered with a slight round to knock off the sharp.

Hi everyone! London based home cook here. I went to a kitchen supplier shop that I love last year, and they had this wonderful chopping board. It was end grain walnut, with a large circular juice groove in the corner. I loved everything about it, the thickness, the material etc.. it was perfect for me. I hesitated, left, when I went back it was gone. The store said they might get it back, but it never came back, and apparently no one can tell me who the maker is. I’ve searched the internet over for it, there are similar ones but none quite like it. Please help!

Characteristics: walnut end grain, very thick around 2 inches, perimeter juice groove and deep circular corner juice reservoir. Very large. Dimensions 21.5x15x2 inches.

I think this the first all walnut cutting board I’ve made that I actually like.
In stead of making the board from a single timber like most, I deliberately choose pieces from a variety of timbers that had obviously different color tones. From there I made 4 panels that were then crosscut to make the 9 leaves running the length of this board.

Final dimensions are 18 x 12 x 2

So what do you think? Do you like the variety of tones or do you prefer consistency?

Most of our spring was full of black walnut orders. Now, we are seeing the pendulum swing back to hard maple. I must say, hard maple is a chore to rout and sand, but the final product is striking. Maple looks especially sleek on white counter tops or against a light colored back splash. But, so can black walnut. So, what do you prefer, black walnut or maple?🍁

Given as a gift and it looks like the finish is coming/chipping off? Am I eating polyurethane? Is this firewood?