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Is 2" really thick enough for an end-grain cutting board?

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Cookware Cutting Board

Is 2" really thick enough for an end-grain cutting board?

j
jljohn | | Aug 14, 2012 10:58 AM

In the last year, I've had two Boos Maple 2"--2.25" thick edge-grain cutting boards split on me, despite caring for them properly. Yes, I gave them the initial coatings of mineral oil, applied oil at least once a month, and applied a beeswax/mineral oil coating monthly as well. I never left water sit on the board or put the board in water. I washed with a lightly soapy sponge, sponged off with fresh water, and dried the boards immediately. And I always stored them on end, not touching each other. Yet, they both split.

My other board is a Boos 4"x18"18" Maple End-Grain that has held up well, but it is too big for many tasks, so I want to get a smaller board. I am considering a 12"x18" from Dave (The BoardSmith) or Nils at Brooklyn Butcher Blocks. They both offer their boards at 2" thick as a standard. Of course they will make anything you might want, but 2" is their standard. As you might guess, given my experience with 2" boards splitting and my 4" holding tight, I am concerned that 2" might not be enough. I know that at least several of you have owned 2" thick end grain boards for some time. What has your experience been? How have they held up?

Thanks!

Jeremy

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