These cutting boards can really take a beating (or a chopping, or a dicing, or some serious kneading...)
Sure, you're going to love how great these cutting boards look in your kitchen. But they'll really win you over ten years from now, when they are still your go-to work surface for every kind of meal.
- Edge-grain boards are often preferred for their design quality. They can be created with striking lines or large planes of color. They hold up for years, and are great workhorses for everyday use.
End-grain boards are a favorite of chefs who want to put their board to hard use. The wood absorbs less, can help keep your knife edge sharp, and is "self healing" - that is, small cuts in the surface are more likely to close back up and the wood is harder to knick.
These edge-grain cutting boards serve double duty as serving trays. Sturdy enough to handle your toughest carrots, but light enough to be used as lap trays for those nights when you want to have dinner on the couch! With a low-profile border and edge grips, both sides of the board can be used for cutting, dining, or just as a handy surface for balancing a book and a beer!
This professional grade, end-grain cutting board has taken years of hard use, and still has the same sheen and rich color it had the first time it encountered an onion.
Most chefs choose to use one side for meat, and the other for vegetables. While the cutting board is quite heavy, it's easy to flip over and clean using the hand holds along the side.
Cutting boards come in a wide variety of designs. This black walnut end-grain board doubles as a centerpiece - call us biased, but we think it's a lot prettier than a floral arrangement!