![]() When you use an edge grain board, the knife just cut through fibers, which leads to the fast dulling of a knife. I ran into some issues with the final cuts and aligning the pattern, but I explain how to not make the same mistake. ![]() ![]() That is why all the edge grain boards are noticeably "cut through" in the center with repeated knife marks. Since I have been woodworking for 5-6 years I had to make it special with an optical illusion using a chevron edge grain pattern. It is clear that when you use a edge board many times, the wood fibers are cut through in several places leaving knife marks and tiny pieces of wood can get into the food. The oil coating that has been applied to the boards protects against bacteria penetrating inside the wood grains. The End Grain Cutting Boards are less subject to bacterial contamination then the edge grain, because after cutting on the board with a knife, the wood fibers "close, self heal"when the knife blade is lifted off (as in the first two figures in the picture to the right), the fibers are separated not cut. ![]() Knives stay sharp longer and need to be sharped less because wood fibers are perpendicular to the cutting face, and the blade of the knife moves apart the wood fibers, leaving knife marks which self heal. ![]() Hardness of the end grain surface is almost one and half times higher than the hardness of edge grain and face grain surfaces. The end surface of the wood is more firm and long-lived. ![]()
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