Uploaded August 2025 | Updated September 2026, 1 day ago
Cutting boards are one of the easiest ways to bring in shop money...they practically sell themselves.There are basically two kinds...and each has its own strengths: face grain and end grain cutting boards.
Face grain boards show off the natural, beautiful grain patterns. They’re cheaper to make, use less wood, and come together fast. They’re lightweight and great for decorative or casual use.
Sounds perfect, right? But there are trade-offs. Face grain scars easily, and those grooves trap moisture and bacteria. If you’re selling them, make it clear: these are best for bread, cheese, and fruit...not meat prep.
End grain boards are the chef’s choice for a reason. They’re more durable and gentler on blades. The upright fibers part under the knife, then close back up...which helps the board self-heal and stay looking clean. Bacteria pulled into the grain tends to die off inside, making them more sanitary.
But that performance comes at a price...they use more wood, require more glue-ups, and need to be thicker to prevent warping. That also means more tool wear, more sanding, more clamping, and more regular oiling to keep them happy.
The good news? They sell for more. And in a shop full of offcuts...that's money waiting to be collected.
Check out my other channel! → @makethingswithrob
Become a patron! → patreon.com/makethings ←
Huge thank you to my patrons that keep this thing going!
*MAKER TEAM*
Michelle B
Keith Current
William L McNally
Rich Lightfoot
Tutor the Barbarian
Aubrey G.
Nukebert
Sam W.
Aaron Knows DIY
G. Salazar
David B.
Marc B.
Richard B.
Ben. K
Make Things
#MakeThings #mtbitesize
Cutting boards are one of the easiest ways to bring in shop money...they practically sell themselves.There are basically two kinds...and each has its own strengths: face grain and end grain cutting boards.
Face grain boards show off the natural, beautiful grain patterns. They’re cheaper to make, use less wood, and come together fast. They’re lightweight and great for decorative or casual use.
Sounds perfect, right? But there are trade-offs. Face grain scars easily, and those grooves trap moisture and bacteria. If you’re selling them, make it clear: these are best for bread, cheese, and fruit...not meat prep.
End grain boards are the chef’s choice for a reason. They’re more durable and gentler on blades. The upright fibers part under the knife, then close back up...which helps the board self-heal and stay looking clean. Bacteria pulled into the grain tends to die off inside, making them more sanitary.
But that performance comes at a price...they use more wood, require more glue-ups, and need to be thicker to prevent warping. That also means more tool wear, more sanding, more clamping, and more regular oiling to keep them happy.
The good news? They sell for more. And in a shop full of offcuts...that's money waiting to be collected.
Check out my other channel! → @makethingswithrob
Become a patron! → patreon.com/makethings ←
Huge thank you to my patrons that keep this thing going!
*MAKER TEAM*
Michelle B
Keith Current
William L McNally
Rich Lightfoot
Tutor the Barbarian
Aubrey G.
Nukebert
Sam W.
Aaron Knows DIY
G. Salazar
David B.
Marc B.
Richard B.
Ben. K
Make Things
#MakeThings #mtbitesize
