Face Grain vs. Edge Grain vs. End Grain – What’s the Difference?
To best understand the difference among the three, let’s first consider the “grain” in any piece of wood. Every piece of lumber has three surfaces that we refer to as 1) face grain, 2) edge (side) grain and 3) end grain.
The face grain is what you’d normally see on the “outside” of the board. It’s where you see most of the grain and beauty of a piece of wood. Woodworkers typically use the face grain to make table tops or panels that you might see on cabinet doors.
Edge grain is the “side” of the board. It’s usually the side that woodworkers measure the “thickness” of a board.
End grain is simply the end of the board.
Face grain cutting boards are made by gluing the edges of narrow boards of wood together.
Edge grain cutting boards, on the other hand, are made by gluing the faces of strips of wood so that the edge grain side is now exposed as the cutting surface of the cutting board.
End grain cutting boards are made by gluing a face grain cutting board, then cutting into strips and turning the strips end grain up. Then regluing the strips.
Which is better?
I don’t think one is “better” than the other as a cutting board. It really comes down to aesthetics versus functionality.
End and Edge Grain—Certainly, because of the nature of the grain, the end and edge of the board is the strongest and most durable. That’s why most serious chefs will usually agree that end grain and edge grain board works best for serious chopping usage since its surface shows fewer knife marks and scratches.
Face Grain—However, the grain is usually prettier on the face of the board, so if you’re more likely to use the cutting board as a serving piece, then you might prefer a face grain board which provides a bit more visual interest in the kitchen. And of course, the board still provides an excellent surface for cutting and chopping.
