I'm currently searching for a new butcher's block, preferably from John Boos. I used to have a regular acacia cutting board, and it's beginning to show wear and tear, so I'm trying to upgrade. I noticed that "end-grain" boards are so much pricier than regular cutting boards regardless of thickness, shape, and size. Any reason behind this? Which one do you recommend?
End-grain vs. regular cutting boards
a person who likes to cook
I'm currently searching for a new butcher's block, preferably from John Boos. I used to have a regular acacia cutting board, and it's beginning to show wear and tear, so I'm trying to upgrade. I noticed that "end-grain" boards are so much pricier than regular cutting boards regardless of thickness, shape, and size. Any reason behind this? Which one do you recommend?