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FAQ - General Questions

Our cutting boards are hand made in the USA in our Texas workshop. We want to help answer any questions you might have regarding cutting boards. Below are some of the more frequently asked questions and their answers.  Please feel free to email us if you have a question that is not listed below.

A butcher block normally has the wood grain turned up on end.  This is commonly referred to as an End Grain cutting board.  The phrase cutting board can be used to describe both an End Grain cutting board or an Edge Grain cutting board.

The different sides of a piece of wood are labeled as either end grain or edge grain. Wood cutting boards are primarily made using the long or edge grain of a board because they are cheaper to manufacture, using less wood and less materials to build. End grain cutting boards are much more labor intensive to make but are the kindest to your knives.  An end grain cutting board will show fewer knife marks and last significantly longer than an edge grain cutting board.

When you cut on a edge grain cutting board you are cutting along the long fibers of the wood board (imagine dry spaghetti laying on its side). As you cut, the wood fibers are less flexible, and ultimately break, leaving knife marks in your board. With end grain, the wood fibers are standing upright (again, imagine a handful of dry spaghetti standing upright). As you cut, the wood fibers separate, allowing the knife blade to pass through them. When the knife is removed, the wood fibers come back together and mend themselves. As a result, end grain is significantly easier on your knives and results in fewer knife grooves on your board which means your board will look newer longer.

While edge grain wood cutting boards can be sanded and refinished, the wood fibers are broken which requires more sanding to remove all of the grooves. Since end grain boards are self-healing, they will last longer and refinishing can restore their original beauty.

The moisture on the surface of an end grain cutting board is wicked into the interior, carrying bacteria with it. Because wood dries from the inside out, the bacteria will subsequently die due to a lack of moisture.  With a plastic cutting board, a knife will cut the board providing a place for bacteria to hide and grow if not sterilized.

At Stags End, we only use waterproof cross-linked polymer glue that is FDA approved as food safe. We never use yellow carpenters glues which will melt upon contact with water or polyurethane glues that are hard and will flake off.  All products used in the construction of Stags End cutting boards are FDA approved as food safe.

The beauty of wood products is that they, like us all, are uniquely made by our Creator. Wood is a natural product and the color of the wood and the appearance of the grain will change from tree to tree.  Every board will therefore have its own unique grain and color. It will not be identical to any other board but it will be similar.  In addition, each board is handcrafted in our workshop and the pattern of end grain or edge grain pieces is decided by our master craftsman during its construction. Your board is one of a kind!

No, feet are an option you may choose to have added to your board during the customization process prior to check-out.  Some people prefer adding rubber fee to ensure the board doesn’t slide while in use.  Others prefer to not install feet which allows them to fully utilize both sides of the cutting board for cutting food products. The choice is yours.

With a plastic cutting board, a knife will cut deep into the surface of the board making it difficult, if not impossible to clean and sanitize. Since they are cheaper to purchase, it  makes them easier to discard but they will last hundreds of years in a landfill as they will never biodegrade. When you cut on a plastic cutting board there is a possibility that microplastics are transferred to the food you are consuming or being washed down your sink and into the water supply.

There are numerous reasons why we don’t make plastic cutting boards and we don’t recommend them. The first being sustainability. We believe everyone can make an impact on the future of our planet, and that can be as simple as choosing a wood board over a plastic one. Not only are you eliminating plastic, but wood is much more durable and will easily outlive a plastic board when cared for properly. The second would be cleanliness. Plastic cutting boards are very easy to gouge and scar.  These knife cuts create , traps for organic material that allows bacteria to breed.  In contrast, the natural properties of wood cutting boards are known for their ability to stave off harmful germs and food borne bacteria. Wood is the best choice for a cutting board.

We use Walnut, Maple and Cherry for our end grain cutting boards for their hardness, beauty, and sustainability. The main difference in functionality is their hardness. Maple is harder than Cherry, which is harder than walnut. The harder the wood the longer the cutting board will last and the softer the wood the less it will dull the knife. The sap found in some trees can be toxic. Wood toxicity can take the form of irritation, sensitization, and even poisoning. None of the woods we use have toxic tree sap.


Reason one: Bamboo is no doubt a sustainable material due to its fast growth, however, it’s not a very durable material to use for cutting boards and will splinter over time. Cutting boards made of bamboo are often replaced frequently making it not so eco-friendly after all, and if it’s not landing in the hands of a bamboo processing facility, it is ending up in a landfill somewhere. A well cared for end grain cutting board will easily outlive any bamboo board by many years. Quality over quantity!

Reason two: Bamboo is actually a grass, not wood and will  therefore dull even the highest quality knife.

Reason three: A bamboo cutting board more likely to trap bacteria and result in a cutting board that is a breading ground for bacteria.

A cutting board that is too thin has a much greater chance of warping or breaking.  At Stags End our end grain cutting boards are all 1 3/4 inches thick. This produces a very strong and durable cutting board without being excessively heavy to handle.  Thin cutting boards are not, in our opinion, durable enough to allow for the preparation of meats or vegetables with a sharp knife.

If you are purchasing an edge grain charcuterie board you can accept a thinner board as a charcuterie board is usually for displaying cheeses and lunch meats.

All Stags End cutting boards come with a 30 day guarantee.  Stags End values you as a customer and we always strive to provide the best product to our customers.
View our Return Policy here. If you are not satisfied with the quality of your cutting board we will either refund your money or profide you with a replacement cutting board. 

All Stags End cutting boards come with a 30 day guarantee.  Stags End values you as a customer and we always strive to provide the best product to our customers.
View our Return Policy here.  If you are not 

An End Grain cutting board will usually last 50% longer than an Edge Grain cutting board.  When properly taken care of, an end grain cutting board will last ten years or longer.

One of the main reasons why boards are replaced is because they become worn, warped, or discolored. You can circumvent most of this with regular maintenance. While wooden cutting boards resist bacteria better than plastic, laminated wood boards are not dishwasher safe and can be difficult to clean. Replace a wooden cutting board when it comes excessively worn.

Replace a wooden cutting board when it gets excessively grooved or warped. Most wooden boards consist of several laminated pieces of wood, and they should be replaced if the seams between the boards begin to separate; bacteria may accumulate in the seams, and a cracked board may be dangerously unstable.

It depends on your style of food preparation. It is not uncommon to see a chef with multiple boards in use during meal prep.  You should never cut vegetables on a board that was used for meat unless it has bee thoroughly cleaned and sanitized. Proper sanitation and cleaning will reduce the chances for cross contamination if you only have one board. Remember, always wash thoroughly and sanitize.

Yes, a juice grove or perimeter groove can be added as an option prior to adding your selection to your cart. Remember that they take a little space away from the usable cutting surface and require a little extra diligence when cleaning.