They are called bread board ends.
“Bread Boards” are large, thin boards that were made for rolling out dough. Some of these boards had “bread hooks” which were a stop against the edge of the counter, so that when you rolled out your dough, the hook caught the edge of the counter and the board was held in place as you were rolling out the dough towards the back of the counter.
Those boards are rare today … as are bakers in the home.
However, the thin boards with the “bread board ends” are still around, and are most often found as in-counter boards that slide out from underneath the counter. They’re conveniently stored in a slot just below the counter – often above the silverware drawer.
The reason for the specially named ends is that the cross-grain strength helps to keep the board flat. Thin boards might warp without that mechanical stress put into the board.
“No one makes these anymore,” is a complaint I often hear at our events. Well … some woodworkers do.
Some woodworkers do.
One more thought about the above board: the damage happened in the owner’s home, and it had nothing to do with the board’s construction. Still, I repaired it. No charge. All the owner had to do was pay me for shipping … and then wait patiently. I took a while to repair it, so they had to be really patient, but they got a “just like new” board when I was done.
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