Side Grain vs End Grain

Side grain boards are made from the long face of the wood, showing the growth rings running along the length of the board. This is the most common type of timber used in chopping boards, as it is typically more affordable, lighter, and easier to maintain. However, because you're cutting across the wood fibres, knife marks are more visible over time and the surface can wear more quickly.

End grain boards are cut from the end of the wood, exposing the cross-section of the fibres. When you cut on an end grain surface, the knife slips between the fibres rather than across them, which is much gentler on your blade and allows the wood to "self-heal" — the fibres close back up after each cut. This makes end grain boards more durable for heavy use, though they are heavier, thicker, and generally more expensive.

Which should I choose?

  • Choose Side Grain if...

    • You want an affordable, lightweight board for everyday tasks like chopping vegetables, slicing bread, or preparing simple meals
    • You have limited storage space, as side grain boards tend to be thinner and easier to stack or stand upright
    • You prefer a lower-maintenance option — side grain boards are less prone to warping if they occasionally miss a oiling
    Shop Side Grain Collection 

  • Choose End Grain if...

    • You cook frequently and put your knives through serious use — the self-healing surface will keep both the board and your blades in better condition for longer
    • You want a board that improves with age, developing a rich patina and character over time
    • You want a board that doubles as a serving or presentation piece, as the distinctive pattern of end grain is visually striking on a dining table
    Shop End Grain Collection