When you cut this log Horizontally you expose the End grain of the wood.
When you cut this log vertically you exposed both the edge grain and the face grain.
Each section of the grain has its strengths and weaknesses
End Grain-
Strengths:
Considered the best grain for butcher blocks by chefs around the world, end grain quickly recovers from knife damage by easily swelling closed; most scratches seal completely when mineral oil is applied. End grain also make a fast surface for your knife, which means it has little drag and will not dull your blade as quickly as end or face grain.
Weaknesses:
Its greatest strength is also its greatest weakness. Since end grain can quickly recover from scratches because of its absorbant qualities, it will soak up anything with the ease. Proper sanitation is a must on all boards, but with end grain you will need to be even more thorough. Follow the board care maintenance above, and you and yours will enjoy this cutting board for years to come.
Edge Grain & Face Grain-
Strengths:
Used mostly in bread board and display pieces, edge grain boards offer detail and customization that is second to none. Being more resistant to staining and moisture, edge and face grain boards are comparable to teflon boards.
Weaknesses:
While more resistant to staining and moisture, edge or face grain is "closed". This means that the long fibers in the wood run along or across the angle of cut. This tend to dull blades quicker and show scratches more readily.
