Has anyone used an end grain cutting board to roll pie dough on? If so, how does it compare to a long grain one?

Assuming one covers the board liberally with flour for rolling, why would the grain type have any influence? Assuming the boards of both types are equally smooth, and well treated with mineral oil and beeswax, I'd have thought the dough would be unaffected by the grain direction(?),,,

What's your thought on it, Wally?

flour and dough particles get stuck in the grains of the end grain boards making it harder to clean...

wax paper solves the issue...

Mimi uses both types. She hasn't really complained that either one doe worse than the other. I think if the boards are kept clean and mineral oil (and/or bee's wax) are part of the regular maintenance there shouldn't be any noticeable difference.

Whoa! I just noticed the text at Lew's signature photo...that's a seriously beautiful rolling pin!! :0

Have never done dough on either type but do have a dough bowl I use for sourdough bread. Leaving dough residue in the bowl only results in hard dried bumps and is easily soaked and washed off. Dry dough is not likely to grow anything of any consequence.