A good board is the quiet partner to every good meal. It is where the onions are chopped, the herbs are bruised, the bread is cut and the roast rests. Choose well and it will be on your worktop for years, doing its job and getting better looking as it goes.
What the words mean
Wood is a bundle of long fibres, like a handful of drinking straws.
Edge grain boards are made from strips laid on their side, so the knife cuts across the length of the fibres.
End grain boards are made from short blocks stood on end, like a butcher's block, so the knife goes down into the ends of the fibres.
Why end grain is kinder to your knives
On end grain, the edge slips between the fibres rather than slicing across them. The blade meets less resistance, so it stays sharp for longer, and the fibres close up behind the cut, so the surface marks less. If you own a good knife, an end grain board is the single best thing you can do to look after it.
End grain boards are heavier, which is a good thing on the worktop: they stay put while you work.
When edge grain makes sense
Edge grain boards are lighter and thinner, so they are easy to lift, carry to the table and store. They make lovely bread and serving boards. For a board that lives by the hob and takes the daily chopping, end grain is the one.
Which wood
Teak is dense and naturally rich in oil, so it shrugs off water well. It is the board to choose for heavy, everyday use.
Walnut is darker and a little lighter in the hand. Fresh cuts show pale at first and darken back into the wood with regular oiling.
Season boards are made from wood sourced sustainably from FSC-approved suppliers in South America, designed in London and finished in China.
Which size
- Small (35 x 25cm) for one or two people and quick jobs
- Medium (40 x 30cm) for most kitchens
- Large (43 x 33cm) if you cook for a family or like room to work
- XL (46 x 36cm) for big batches, whole roasts and carving
Choose the largest your worktop allows. A board with room on it makes cooking calmer.
Looking after it
Wash with warm soapy water, dry it straight away and stand it on its edge. Never leave it soaking or put it in the dishwasher. Oil it every month or so, and whenever it looks thirsty. Treated like this, a good end grain board lasts for decades and can be restored at any point in its life.
Our boards
- Season Teak End Grain Chopping Board - £70-£120
- Season South American Walnut End Grain Chopping Board - £70-£120
- Season Chopping Board Oil - £10
- Season Chopping Board Oil Applicator - £12
Cook like it matters.