Prep
Chopping board, end-grain, small
$48.00
End grain, so the fibres part for the blade instead of blunting it.
| Material | End-grain maple, 38 mm |
|---|---|
| The number | 38 mm, 300 × 230 mm |
| Care | Hand wash, dry standing on edge, oil monthly with food-grade mineral oil. Never in a dishwasher. |
| Reference | TBL-BOARD-S |
| Availability | In stock, ships next business day |
Complimentary delivery over $95 · 30-day returns · Refund policy
In detail
End-grain construction stands the wood fibres upright, so a blade passes between them and closes again rather than being dragged across them. That is why an end-grain board keeps an edge sharp for far longer than a face-grain one and why it shows fewer permanent knife scars.
Thirty-eight millimetres of hard maple, heavy enough not to travel and thick enough to be resurfaced twice in its life. Three hundred by two hundred and thirty millimetres suits a single cook and a small worktop. Hand wash, stand it on edge to dry, and oil it monthly — a dry end-grain board will split along a glue line eventually, and that is the only way to kill one.
What it is not: a substitute for the piece next to it in this course. We list what each thing does and where it stops, because a catalogue that only records strengths is one you cannot use to choose between two things.
