Board 20" X 12,5" X 2" - End grain - Walnut - Le Un Huitième

These boards are handcrafted. They are precision-built and impeccably finished. This type of board, properly cared for, will last a very long time!

Click here for maintenance tips

Why end grain wood? :

End grain wood is a knife's best friend! The wood fibers are positioned vertically, allowing the knife's edge to slip between them. This is why these boards give the impression of cutting on a block of wax. Moreover, the marks left by the knives are very superficial and even after many years, when the board is well oiled, the marks are hardly visible. After sharpening, it is most likely the board that blunts the knife edge the most. Butt-wood boards minimize this wear. 

From a hygienic point of view, it seems that these boards are particularly hygienic if they are well maintained. A University of Wisconsin study by Dean O. Cliver, Ph.D., published in the Journal of Food Protection in 1994. It seems that these boards, containing shallower marks than in polypropylene boards, leave less room for bacteria to proliferate. That's why it's so important to regularly plane polypropylene boards in restaurants, to prevent bacteria from lodging in the countless grooves created by knife edges. It seems that when these boards are poorly maintained, even the dishwasher can't get rid of them completely.

What's more, the same study shows that wood has natural antiseptic properties that help limit the proliferation of bacteria.

Click here to read the article by Dean O. Cliver, Ph.D, 1994