Best Cutting Board: End Grain vs Edge Grain Wood

A good board is kind to a knife, stays flat for years, and asks for a little oil once a month. The big decision is which way the grain runs.

By the Bonwits editorsUpdated October 13, 20265 picksSave to Pinterest

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Our top picks

5 picks, each linked to the exact listing

1
Best overallTeakhaus Large Cutting Board with Handles & EON Oil Set, 20 x 15 x 1.5 in
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2
The sensible entry pointEpicurean Kitchen Series Cutting Board, 17.5-Inch × 13-Inch, Natural
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3
End grain on a budgetIronwood Gourmet Charleston End Grain Board with Channel, Acacia Wood Brown 20 x 14 Inches
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4
The handsome oneVirginia Boys Kitchens Black Walnut Wood Cutting Board with Juice Well (17x11)
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5
The block to hand downJohn Boos Block CCB183-S Classic Reversible Maple Wood End Grain Chopping Block, 18 Inches x 18 Inches x 3 Inches
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Wood boards come in two constructions. Edge grain boards are strips of wood glued side by side with the long grain facing up; the knife cuts along the fibers. End grain boards are short blocks glued with the ends of the fibers facing up, like a checkerboard; the knife slips between the fibers, which close up again afterward.

End grain is the gentler surface for a sharp knife and the more handsome block on a counter. It is also thicker, heavier, dearer and thirstier, drinking far more oil, and it has many more glue joints to fail if it is left wet. Edge grain is lighter, cheaper, easier to lift to the sink and, according to America's Test Kitchen's testing, needs much less upkeep. For most kitchens an edge grain board is the one that gets used, and the best cutting board for most people is a large edge grain board like our top pick, the Teakhaus.

The five boards below run from a dishwasher-safe composite to a three-inch maple block, with teak, walnut and acacia in between. Every one of them should last many years if it is never soaked and never put in the dishwasher, the Epicurean excepted.

How we chose

Grain construction. End grain or edge grain, stated plainly, since it decides weight, upkeep and how the board treats a knife.
Size you can work on. Around 18 by 12 inches is the smallest board that holds a chopped onion and a whole chicken. Bigger is better if the counter allows.
Upkeep. How much oiling it needs and whether it can go in the dishwasher, from the maker and independent testing.
Maker and origin. Where the wood is from and where the board is made, as the maker or listing states it.

We read makers’ specifications, warranties, care instructions and the sources listed at the end. We do not accept paid placements. How we choose

The 5 picks, in detail

Best overallNo. 1

Teakhaus Large Cutting Board with Handles & EON Oil Set, 20 x 15 x 1.5 in

Our take. The edge grain teak board that tops America's Test Kitchen's testing, needing the least upkeep of any they tried.

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Keeps for: Many years; teak's natural oils resist water
Size: 20 x 15 x 1.5 in
Construction: Edge grain teak, reversible
Wood: FSC-certified teak
Includes: EON conditioning oil
Care: Hand wash, not dishwasher safe

Teakhaus makes its boards from FSC-certified plantation teak, and this is its large edge grain board: 20 by 15 by 1.5 inches, reversible, with grip handles cut into the ends. It comes bundled with a bottle of the maker's EON conditioning oil, a blend of beeswax, coconut oil and orange oil.

America's Test Kitchen named the Teakhaus edge grain board its winner and praised the large size for being easy to lift while staying put. Its testers found the teak board soaked up only a fraction of the oil that end grain boards needed to stay waterproof. Teak's own oils do a lot of the work.

Skip it if you are particular about knife edges. America's Test Kitchen notes teak contains fine silica, which over long use wears a blade slightly faster than maple.

The catch. Teak's silica is slightly harder on knife edges than maple.

The sensible entry pointNo. 2

Epicurean Kitchen Series Cutting Board, 17.5-Inch × 13-Inch, Natural

Our take. Not wood exactly, but a thin, light board that goes in the dishwasher and never needs oil.

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Made in: USA (Minnesota)
Keeps for: Many years; it scores but does not warp
Size: 17.5 x 13 in
Material: Wood fiber composite
Heat: Resistant to 350°F
Care: Dishwasher safe, no oiling

Epicurean boards are a composite of wood fiber and food-safe resin, pressed into a thin, dense sheet and made in the USA. The board is heat resistant to 350 degrees Fahrenheit, so it doubles as a trivet, and it has a hole for hanging.

It is the board to reach for with raw chicken, since it can go straight into the dishwasher. The surface is harder than wood, and it shows knife marks as fine scratches rather than healing over.

Skip it as your only board if you care about the feel of a knife on wood. It is thin and light, which is handy at the sink and less pleasant for a long session of chopping.

The catch. It scratches visibly with use and has none of the warmth or weight of a wood board.

End grain on a budgetNo. 3

Ironwood Gourmet Charleston End Grain Board with Channel, Acacia Wood Brown 20 x 14 Inches

Our take. A large end grain acacia board with a juice channel for well under the price of a maple block.

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Keeps for: Years, with regular oiling
Size: 20 x 14 x 1.125 in
Construction: End grain acacia
Weight: 6.6 lb
Juice channel: Holds up to 4 fl oz
Care: Hand wash, dry immediately, oil periodically

The Charleston is end grain acacia, 20 by 14 inches and just over an inch thick, with a channel around the edge that holds about 4 ounces of juice. At 6.6 pounds it is light for an end grain board, which makes it practical to carry to the table for carving.

Acacia is a hard, dense wood with strong contrast between light and dark grain, which gives the checkerboard a busy look. The maker says to hand wash, dry at once, never soak and oil it periodically.

Skip it if you want a board that will stay dead flat for decades. A thin end grain board is more likely to move with the seasons than a thick one. Buy the Boos if that matters.

The catch. Thin for end grain, and the maker does not say where it is made.

The handsome oneNo. 4

Virginia Boys Kitchens Black Walnut Wood Cutting Board with Juice Well (17x11)

Our take. American black walnut, made in Virginia, dark enough to go from the counter to the table with the bread on it.

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Made in: USA (Virginia)
Keeps for: Many years, with regular oiling
Size: 17 x 11 in
Wood: American black walnut
Features: Reversible, juice well
Finish: Pre-seasoned with fractionated coconut oil

Virginia Boys Kitchens makes its boards by hand in Virginia from American walnut and seasons them with fractionated coconut oil before they ship. This is a reversible 17 by 11 inch board with a juice well on one side.

Walnut is softer than maple, which makes it kind to a knife edge, and its dark color hides beet and berry stains that would show on a pale board. It is the board to put out with cheese or a loaf when people come over.

Skip it as your main board if you break down whole chickens or cook for a crowd. At 17 by 11 inches it is a size down from the Teakhaus.

The catch. Smaller than the other boards here, and walnut shows knife marks sooner than maple.

The block to hand downNo. 5

John Boos Block CCB183-S Classic Reversible Maple Wood End Grain Chopping Block, 18 Inches x 18 Inches x 3 Inches

Our take. Three inches of end grain maple from the American butcher block house, made to stay on the counter for good.

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Made in: USA (Effingham, Illinois)
Keeps for: Decades, with monthly oiling
Size: 18 x 18 x 3 in
Construction: End grain hard maple, reversible
Features: Recessed finger grips
Care: Hand wash only; oil and board cream regularly
Maker: John Boos, Effingham, Illinois, since 1887

John Boos has made butcher blocks in Effingham, Illinois, since 1887, and the CCB is its classic end grain board in hard maple: 18 inches square, 3 inches thick, reversible, with recessed finger grips on the sides. Maple is the traditional butcher block wood because it is hard enough to wear slowly and fine enough in the grain to resist moisture.

End grain at this thickness is the kindest surface for a good knife and the most stable against warping. It is also very heavy and does not move, which is the point: it lives on the counter and the food comes to it.

Skip it if you do not have a permanent spot for it or will not oil it. End grain drinks oil, and Boos recommends its Mystery Oil and Board Cream to keep the wood from drying and checking.

The catch. Heavy, thirsty for oil, and unforgiving if left standing in water.

Compare the picks

Pick	Best for	Made in	Keeps for	Buy
Teakhaus Large Cutting Board with Handles & EON Oil Set, 20 x 15 x 1.5 in	Best overall	Not stated	Many years; teak's natural oils resist water	Check priceAmazon
Epicurean Kitchen Series Cutting Board, 17.5-Inch × 13-Inch, Natural	The sensible entry point	USA (Minnesota)	Many years; it scores but does not warp	Check priceAmazon
Ironwood Gourmet Charleston End Grain Board with Channel, Acacia Wood Brown 20 x 14 Inches	End grain on a budget	Not stated	Years, with regular oiling	Check priceAmazon
Virginia Boys Kitchens Black Walnut Wood Cutting Board with Juice Well (17x11)	The handsome one	USA (Virginia)	Many years, with regular oiling	Check priceAmazon
John Boos Block CCB183-S Classic Reversible Maple Wood End Grain Chopping Block, 18 Inches x 18 Inches x 3 Inches	The block to hand down	USA (Effingham, Illinois)	Decades, with monthly oiling	Check priceAmazon

Compared.

Every comparison

Oiling

Rub food-grade mineral oil into a wood board whenever it looks pale and dry, about monthly in regular use and more often for a new or end grain board. Let it soak in overnight and wipe off the excess. A board cream with beeswax on top seals the surface.

Never use olive or vegetable oil. They go rancid in the wood.

Washing

Scrape, wash with hot soapy water, rinse and dry with a towel, then stand the board on its edge so both faces dry. Never soak a wood board and never put it in the dishwasher; that is how glue joints fail and boards split.

For smells, scrub with coarse salt and half a lemon.

One board or two

Many cooks keep a wood board for bread, vegetables and cooked meat, and a dishwasher-safe board like the Epicurean for raw poultry and fish. It is the simplest way to keep a wood board happy and a kitchen clean.

Frequently asked questions

What is the best cutting board?

For most kitchens, a large edge grain wood board. Our pick is the Teakhaus edge grain teak board, 20 by 15 inches at about $115, which America's Test Kitchen named its winner. For end grain, the John Boos maple block at about $280; for the dishwasher, the Epicurean at about $40.

Is end grain better than edge grain?

End grain is gentler on knives and more resistant to showing cuts. Edge grain is lighter, cheaper and needs less oil. For most kitchens, a large edge grain board is the better daily board.

What wood is best for a cutting board?

Hard maple is the traditional choice. Walnut and cherry are softer and kind to knives. Teak resists water well but contains silica. Avoid very hard or very porous woods.

How often should I oil a cutting board?

Roughly once a month, or whenever the wood looks dry. New boards and end grain boards need it more often at first.

Can wooden cutting boards go in the dishwasher?

No. Heat and water split the wood and weaken the glue. The Epicurean composite board is the exception.

What size cutting board should I buy?

At least 18 by 12 inches for a main board. Twenty by 15 is better if the counter allows.