For centuries, end grain has been used wherever wood is subjected to particularly heavy wear.
As a durable, sturdy cutting and chopping board - for anything that really needs to withstand heavy use.
Its growth rings face upward, and the wood fibers stand vertically.
This creates a surface that is not only attractive, but also withstands heavy use.
The blade cuts between the fibers - not against them.
End grain is open. When untreated, it absorbs liquid deep inside.
That is why end grain is oiled - to saturate the open fibers and allow the protection to work deep within the wood.
End grain absorbs oil particularly well because the vertically oriented wood fibers can absorb especially large amounts.
The oil becomes bound in the material.
That is exactly why you need an oil that penetrates deeply and is suitable for contact with food. This is where boiled linseed oil comes in. It saturates the open fibers, protects the wood from within, and becomes permanently bound in the material. A fine protective layer forms on the surface - not like lacquer, but as part of the wood.
At the same time, the way the wood looks changes:
The color deepens, the grain becomes more defined, and the surface appears more vibrant.
Not applied on top, but emerging from within the material.
Small cuts and scratches hardly compromise the protection, because what is damaged on the surface is already protected underneath.
The result is a surface that can be used, recoiled at any time - and improves over time.
OLI-NATURA boiled linseed oil.
For wood surfaces that come into contact with food.
Independently tested.
