Cutting boards are usually edge grain or end grain wood and chopping boards or blocks are most commonly end grain. Charcuterie boards, cheese trays and serving trays are often made from face grain. wood.

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Generally speaking, face grain is on the wide part of a board, showing the decorative grain and colour. It is however the softer part of  the timber. Cutting with larger knives tends to leave deep scratch and cut marks in the surface so it is more suitable for serving platters. Edge grain is on the side of the board and is the most common type of cutting board. Using varying thicknesses of wood strips in contrasting woods makes for a very decorative and beautiful cutting board. Edge grain boards are known for their durability and lower price but because you are cutting across the grain they tend to dull knives quicker but not nearly as quickly as plastic or glass boards. Cut or scratch marks can damage the aesthetics of a board but regular maintenance with mineral oil and board butter will inhibit this.

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In end grain you can see the growth rings and an end grain board is made by fusing blocks of end grain pieces together often in a checkerboard pattern or similar. Similar to the way a comb fits into the bristles on a hair brush without damaging, so too the knife slips in between the fibres of the end grain without damaging them. End grain has a "self-healing" factor wherein the fibres close up after pressure is removed making the board easier to clean and therefore more sanitary as well as being easier on your knives. End grain boards require more material and are more labour intensive which results in a higher price point.