NW-RM-1810A 18" × 10" × 1.5" rock maple end-grain cutting board. Gentle on your knife edge, self-healing under the blade, and lasts a lifetime with basic care.
Key features
- End-grain construction — knife edge slides between wood fibers instead of chopping them.
- 1.5" thick — heavy and stable, does not skate on the counter.
- Rock maple: closed-grain hardwood, food-safe, naturally antibacterial.
- Rubber feet on the underside prevent sliding and improve airflow while drying.
- Reversible: use one side for meat, the other for produce.
Description
End-grain vs edge-grain: the knife makes contact with the tips of the wood fibers rather than their sides. Fibers close back around the cut, so the board self-heals and knives stay sharper longer. It is more expensive to make, and it shows in the pattern of small squares.
Rock (hard) maple is the traditional wood: closed-grain (no crevices for bacteria), tight enough to sharpen against without denting, tough enough to survive decades of daily chopping.
Care: hand-wash only. Never soak. Dry standing on edge for airflow. Oil monthly with food-grade mineral oil (never olive oil — goes rancid). Wax quarterly with beeswax + mineral oil paste. Sand with 220-grit if the surface gets rough after years of use.
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Specifications
| Dimensions | 18 × 10 × 1.5 in |
|---|---|
| Weight | 6.5 lb |
| Wood | Rock (hard) maple, FSC-certified |
| Construction | End-grain, cross-laminated |
| Finish | Food-safe mineral oil + beeswax |
| Feet | Silicone |
| Care | Hand-wash only |