G'day Matt.
IMO, I don't think it makes much difference. I would orient the grain to cause less damage...
IMO, I don't think it makes much difference. I would orient the grain to cause less damage...
Chopping board conundrum...advice please
Hello
I'd like some advice on grain orientation please : I'm making a chopping board for a mate's new boat : a 'boat warming' present if you will - it will be similar (in terms of contrasting timber detail, the edging etc) to the attached picture. The dimensions of the boat's board will be approx 435mmx 280mm.
I have sketched the situation (see attached) to better outline the problem : I normally make chopping boards by gluing together several battens of timber, and then orient the grain parallel to the longest edge of the chopping board. However, in the boat (because of the ergonomics of how the board drops into the sink, and where the chef stands), if I follow my standard approach, the grain will be parallel to the knife blade - as in Option A of the sketch I suspect this will result in the chopping board getting 'roughed up' very quickly.
Ideally, I'd orient the battens (and therefore grain) as in Option B in the sketch - but I'd like to know if that's ok? If it is, should I take any extra precautions to prevent issues such as cupping?
Any help or advice will be gratefully received - so thank you!
Matthew
I'd like some advice on grain orientation please : I'm making a chopping board for a mate's new boat : a 'boat warming' present if you will - it will be similar (in terms of contrasting timber detail, the edging etc) to the attached picture. The dimensions of the boat's board will be approx 435mmx 280mm.
I have sketched the situation (see attached) to better outline the problem : I normally make chopping boards by gluing together several battens of timber, and then orient the grain parallel to the longest edge of the chopping board. However, in the boat (because of the ergonomics of how the board drops into the sink, and where the chef stands), if I follow my standard approach, the grain will be parallel to the knife blade - as in Option A of the sketch I suspect this will result in the chopping board getting 'roughed up' very quickly.
Ideally, I'd orient the battens (and therefore grain) as in Option B in the sketch - but I'd like to know if that's ok? If it is, should I take any extra precautions to prevent issues such as cupping?
Any help or advice will be gratefully received - so thank you!
Matthew
