End-grain·Oak & Walnut
The Cliffe Chopping Board
— Small£130
In stock
End-grain chopping boards, made to last.
End-grain boards have the cut-ends of the timber stacked vertically against the knife. This means the knife just cuts between the grain and does not cut across the grain like an edge-grain board. It feels gentler under the knife, and the surface closes back over each cut. Since end-grain boards are the preference of serious chefs and butchers, they can also take more of a pounding than other boards. Here, Ewald makes the end-grain boards by hand with British-supplied hardwoods and adds food-safe oil to the finish. Unlike most end-grain chopping boards, these are available to ship immediately.
In this collection
Each end-grain chopping board on this page is constructed using the same method as American end-grain cutting boards, and it is the reason butcher's blocks have the best longevity in the kitchen. These blocks are made from British-supplied hardwoods: oak for the open, honest grain; walnut for dimension and contrast; and maple for its fine, uniform surface that has the best chequered appearance. In an end-grain surface the fibres stand upright, so a knife edge only parts the fibres, which close back up, as opposed to other boards that leave a score and scar the surface. They are also heavier than most boards and require more frequent oiling, but will last for years and years. If you need to see the full picture on cost and how they are constructed, read Ewald's journal entry — End grain chopping boards: what makes them so special?.
Common questions
What is an end-grain chopping board?
An end-grain chopping board is made from the end cuts of lumber, and has vertical wood fibres standing up. This allows a knife to slice against the fibres. It feels gentler under the knife and helps the board's surface to 'self-heal'. Learn more in the maker's guide here — End grain chopping boards: what makes them so special?
Is an end-grain board better than edge-grain?
For heavy knife work, end-grain feels gentler under the knife and is more forgiving of marks. Edge-grain boards are lighter and slimmer, and show the run of the grain along the surface. We make both, so it comes down to how you cook.
How do I care for an end-grain chopping board?
Like all our chopping boards, hand-wash and care for your end-grain board by standing it on edge and re-oiling with a food-safe oil when the board starts to look dry (which can be up to once a month if you use your board often). Never put your board in the dishwasher.
Are these end-grain boards in stock?
Yes, our end-grain boards are ready to ship from stock and are usually dispatched within 1 working day. Each product page shows its live stock.