When you cut this log Horizontally you expose the End grain of the wood.

When you cut this log vertically you exposed both the edge grain and the face grain.

Each section of the grain has its strengths and weaknesses

End Grain-

Strengths:

Considered the best type of butcher blocks by chefs around the world, this section of the grain quickly recovers from knife damage be easily swelling closed most scratches when mineral oil is applied. End grain also make a fast surface for your knife. Which means it has little drag and will not dull your knives as quickly as the other grain section.

Weaknesses:

Its greatest strength is also its biggest weakness. Since it can quickly recover from scratches because of its absorbing qualities, it will absorb anything with the same ease. Follow the Butcher Block Maintenance above and you and your grand kids will enjoy this Butcher Block for years to come.

Edge Grain & Face Grain-

Strengths:

Used mostly in bread board and display pieces, edge grain board offer customization that is second to none. Being more resistant to staining and absorbing moisture, edge grain blocks have competed with plastic boards for years.

Weaknesses:

In order to be more resistant to staining and absorbing moisture, the grain must be closed. Edge grain and Face grain commonly referred to as Flat Grain, tend to dull blades quicker and show scratched and damage more.

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