Cutting Board

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


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 68

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

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?



Want to stay up to date with this post?

Recommended From Chowhound