Learn More about Wood Cutting Boards
-- What are "Hard Woods", and what is the Janka hardness test?
-- Edge grained cutting boards verses End grain cutting boards.
-- Solid wood cutting boards verses Multi-Section cutting boards.
-- How to maintain boards and what to do about stains or odor.
What are Hard Woods, and
What is the Janka Hardness test?
Common woods used for cutting boards are walnut, maple, acacia, ebony, teak, ash, and bamboo, but bamboo is actually a type of grass. The hardness of a wood is measured by the Janka hardness test. This is done by measuring how much force it takes to imbed a 0.44 inch steel ball half way into the wood. The table below provides a comparison of the hardness of typical cutting board woods.
Photo by: By Nasa-verve at English Wikipedia, CC
Presented by NYT Wirecutter
Wood ...................... Janka
Hardness (lbf)
Ebony .......................... 3,080
Acacia ............ 1,170 – 2,345
Bamboo .......... 1,410 – 1,610
Maple ........................... 1,450
Ash ............................... 1,320
Birch ............................ 1,260
Teak .............................. 1,155
Walnut ......................... 1,010
Cherry ........................... 950
While harder woods like ebony and acacia are more durable, they will also be somewhat harder on your knives. The harder woods will last longer, however they may dull your knives quicker than softer woods like walnut or cherry. Therefore, it’s essential to balance the hardness and durability of the cutting board with the need to maintain sharp knives.
Solid Wood Cutting Boards vs. Multi-Section Cutting Boards
Which is better? Solid wood boards are generally more durable and less likely to warp or crack. However, glued strip boards can offer more stability and are often more affordable. Both types have their advantages, and the choice depends on your specific needs and preferences.
Solid Wood Cutting Boards
As the name implies, Solid cutting boards are made from a single piece of wood and have edge grain wood. This means that the grain runs longitudinally along the surface. These boards are very durable and less prone to cracking or warping than multi-section boards that are made from strips. However, since a single larger piece of wood must be found and used, they can be more expensive than multi-section edge grained boards.
Multi-Section Cutting Board
Multi-section boards are made from 2 or more strips of wood that are glued together. Depending on the board design, the sections typically run the length of the board and can be narrow or wide. The multi-section boards can be less expensive, and can include color variations by design. Because they have glued pieces, there is potential for cracking along the glued lines. One multi-section board type is called block cut or checker board style where only end grain sections of wood are used. (More on this below.)
Edge Grained Cutting Boards vs. End Grain Cutting Boards
What's this talk about Edge grain and End grain cutting boards?
It's simple, the difference is how the wood is cut and made into a board.
There are advantages to both types of boards and your selection depends on several factors: durability, weight, 1 or 2 cutting surfaces, and style.
EDGE Grain Cutting Boards
Edge grain cutting boards are perhaps most common. The wood is cut longitudinally so the natural wood grain is visible. Edge grain boards can be one solid piece or made from multiple strips. The edge grain boards do not absorb as much oil or moisture and don’t need oiling as often.
Edge grain boards are harder and do not dry out as fast. Edge grain boards will tend to show more knife marks, and periodic oiling is needed to “freshen” the wood.
The edge grain surface is harder than end grain, and thus harder on knives. Edge grain boards are less expensive than End grain boards. Edge grain boards can also be designed with different materials on each side, such as wood and plastic/PP. This allows you to use different surfaces for cutting meat or fish verses cutting vegetables and fruit.
END Grain Cutting Board
End grain boards are made from wood that is cut perpendicular to the wood grain. The surface of the board shows the tree rings, and sometimes arranged in a checker board pattern of wood blocks that are glued together. End grain boards are easier on knives since the cutting is performed on a surface of exposed wood fibers. End grain boards will dry out quicker and will need more frequent oiling. End grain boards are usually thicker, heavier, and have very good durability. They are more expensive though because there’s more work needed to make them.
Board Care, and how to deal with Stains and Odors !!!
Read more how just a little maintenance will help make your board last for years. Wood cutting boards may dry out and will show knife marks easier when this happens. To remedy this, clean the board with soap and water and let dry completely. Next pour a small amount of mineral oil on the wood and rub it in. Wipe off any excess oil and let it sit overnight to absorb all the oil. Then it’s ready to use.
If the board becomes stained from beets or other foods, these can be easily removed with baking soda and water. Wash the board and sprinkle baking soda over the stained area, add a little water and scrub with a sponge till the stain comes out. Then wash and dry as you normally would.
Over time the board may retain some odors also. These can be removed with using salt and lemon. Wash the board and add a generous amount of salt (Kosher salt is best). Squeeze 1 or 2 lemon halves onto the salt while rubbing around the salt with a the lemon half or small sponge. This may also take out some stains as well. Depending on size, several minutes of rubbing will be needed. The salt and lemon will absorb the odor and most stains. When finished rubbing, let the salt dry. The salt will absorb the odors. After the salt is dry, then it can be scrapped off with spatula or other straight edge. Wash, rinse and let it dry. After drying, apply oil and let it absorb.
You may also have a need to sanitize your cutting board. This is easy by using a mixture of vinegar and water. One part vinegar to 5 parts water. Clean the board first and then pour the solution over board while rubbing it all around working it into any grooves. You can also add some fresh lemon juice to help remove any odors. Then rinse well and let dry.
Below is a link to a very informative video worth watching on how to maintain your cutting board.
https://youtu.be/uof56capHnQ?si=Y_kNhsXBwq0G9P4j