Worth it or not? #shorts #diy

#woodworking #handmade #satisfying #diycrafts #wood #art #homedecor #maker #howto #asmrvideo #foodie

[bushkey]

It’s more about the knifes then the wood. End grain treats your expensive knifes a lot better.

[asoggyburger]

End grain isn’t more dense. The grains orientation is where the benefit comes from. I’m sure you’ve seen the straw demonstration with wood grain. Instead of slicing across the grains on a face or edge grain board, you’re separating them on an end grain. This separation is what leads to knives staying sharp longer and less apparent knife marks. Density is the same, orientation is different.

[deniseockey]

The real reason an end grain cutting board is better is because knives hold their edges better than with other cutting boards, and they are better for the high end knives.

[asidesignstudios]

The end grain is more durable because the fiber ends if cut between just 'float' around the blade, not being severed. Where a 'face grain' as you called it, your cutting across the fibers severing them, causing permanent damage to the wood structure. Density is no different, just the fiber structure.

[leviluikart]

One side is not more dense the the other two. Its more resilient because your spliting the fibers not choping them. It keeps your knife sharper longer.

[MrHippobear]

Woodworker and blade smith here. The end grain isn’t about the wood lasting longer. It’s more about how the grain/lignins in wood react to a blade. End grain is better for edge retention on blades, AND it helps the longevity of the board since the knife does less damage. It’s 100% function over fashion for professional chefs/cooks/butchers

[RNMSC]

End grain cutting boards are the traditional cutting board s used by butchers that were the meat market people in grocery stores prior to the development of plastic cutting boards. These people both knew how valuable their knives and work surfaces were, and knew that the added expense for an end grain block would pay for itself several times over the lifetime of that block. They mostly didn't have 1"x1"x1" wood in their blocks, because those blocks were not there for appearance, they were their for function. Most of the wood segments involved were 3 or 3 inch square and the entire block was 8 to 12 inches deep, and would be re-sanded, oiled and it's height adjusted on it's stand any time the butcher was concerned about the surface. These are the 'Blocks' that 'Block Planes' were intended to be used on. Low angle cuts are what will plane down that surface to flat. They are a lot more work and therefore a lot more costly, and if you are looking for a presentation piece that's going to be painted up, and hung on a wall, it's probably not the right gift. But if your nephew or niece has been training to be a culinary artist, they are going to appreciate the end grain. So make and sell what your market requires, and use what you need. Have fun.

[Lt_Krispy]

As a woodworker and knife guy, yes it’s worth it. End grain means I really don’t have to resurface the board and my knives stay sharp way longer.

[thaysferreira]

I would love to watch longer videos of your work!!

[Tomeccho]

One thing people are overlooking is cleanliness. End grain cutting boards are more hygenic than cross-grain and, unless they are endgrain, some places have banned the use of wooden cutting boards in commercial spaces.

[linitadudley]

I don't care how much it cost its so pretty 😮

[PnMGunReview]

I'm a chef and woodworker. End-grain is the best for it's antimicrobial properties and being less abrasive on knife edges.

[jg]

End grain is supposed better for the knives - does not dull them as fast.

[findcolburn]

I heard a food safety professor say end grain cutting boards pull bacteria into the board and kills it. They evidently eliminate much more bacteria than other cutting surfaces. Particularly important when cutting meat.

[bradywalker]

Wild enough, I got a similar video four shorts ago about this topic but from a chef.

He said a big reason was because it damages the knife less, nothing to do with damaging the board itself. Also, end grain doesn't retain water as much

[joeasher]

They don't show the cuts due to the direction of the grain. It's just as dense no matter how you rotate it but the knife will slide along the end grain rather than cutting through the fibres. Like running a knife directly into the bristles of a brush won't cut it but cutting across the length of the bristles will.

[thebluestig]

As a woodworker, you should appreciate saving time, so buy a roll of wax paper as wide as your gluing table. Roll the paper out before a glue-up session begins. The paper catches all the glue dripping, the glue doesn't soak through the paper into the table so it never gets stuck to the table.

[robinworthy]

It's worth it! Beautiful work!❤️❤️

[jojo-yzqf]

On top of the durability of end grain boards as well as it not dulling knives as much, end grain cutting boards just look absolutely gorgeous in my opinion. I find the process of making end grain boards to be quite fun, as you can mess about with the orientations of the grain and create really beautiful patterns

[pinkskud]

End grain also draws bacteria down (via capillary action) and kills it off.