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Chris V
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| Posted: Sept 17 2011 at 4:06pm | IP Logged
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Does anyone have butcher block in their kitchen? I'm thinking of having our kitchen island top be butcher block rather than granite (which is what we are leaning toward for the other countertops).
Pros, cons? What do you like about it? Don't like about it? Opinions on sanitation ... I don't think I'd be cutting raw meat on it, but other foods, yes probably so.
I'd love to hear feedback 
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Chris
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kingvozzo
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| Posted: Sept 17 2011 at 4:32pm | IP Logged
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I have a wheeled cart with a butcher block top and I it! I use it for all my cutting, except meat. I have a metal baking scraper tool I use to scrape (it's really more "moving") any crumbs off the top. I occasionally wipe it with a damp cloth, and maybe one or twice a month I use mineral oil on it. Ours was not an expensive piece, but it's holding up very well.
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Noreen
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JodieLyn
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| Posted: Sept 17 2011 at 4:45pm | IP Logged
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here's a readable research that basically says.. wood surfaces are as safe or safer than plastic for cutting even raw meats.
UC Davis Cutting Board Research
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Jodie, wife to Dave
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Mackfam
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| Posted: Sept 17 2011 at 5:21pm | IP Logged
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I have two butcher block surfaces in my kitchen that see a lot of use. One came with the small island we had built for us and functions as my bake center, and the other we ordered from a small family company in Kentucky - a beautiful piece of hard maple - which we put on our cranberry cabinet that we salvaged. Both surfaces have stood up to years of use and look very nice. Both pieces are quite large - about 36" x 48".
The two pieces of butcher block I have are on two very different pieces of furniture. One thing you'll want to consider is the edge. I have rounded on one and straight edges on the other (but they knocked the hard edges down and took off the points from the corners for me). I much prefer the look and function of the straighter edge with the slightly knocked down edges and points. Easier to keep polished and clean, and just has a prettier line to me.
I like the look of the butcher block - it's very warm. It's pretty forgiving, too. If I nick it, it's easy to just sand with super fine grit paper, and then polish. And the fact that it's butcher block means that nicks and dings = charm and character. So, it's not a big deal when my big butcher block pieces have a little character showing, whereas you'd probably want to keep granite pretty nice looking.
It does require pretty regular maintenance or the wood will dry out, but it's easy to do. Just wipe down with your choice of:
** Mineral oil
** Almond oil
** Beeswax mixed with mineral oil
** Beeswax mixed with almond oil (my preference!)
The beeswax adds a real depth and warmth to the wood and helps protect the wood. I used to buy the polish, but now I just mix it myself. It looks and smells so lovely!
Good luck deciding! I think butcher block is so pretty in the kitchen, but then, it sort of goes with my eclectic style of farm chic!  I just love the juxtaposition of something like rustic, warm butcher block with more formal stones or ceramics in other places. Warms everything up to me!
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Jen Mackintosh
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kingvozzo
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| Posted: Sept 17 2011 at 5:22pm | IP Logged
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I'm familiar with that research. I do use a smaller wood cutting board for my meat. That way I can hand wash the board. Wooden boards are under-appreciated! ;-)
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Noreen
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CrunchyMom
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| Posted: Sept 17 2011 at 5:40pm | IP Logged
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I definitely plan to have a butcher block island.
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Lindsay
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lapazfarm
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I had one (a butcher-block-topped island) in my house in Fairbanks and it was FABULOUS! Loved it. Will have it again some day, God willing!
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MicheleQ
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I have a butcher block island and I love it! I don't cut on it though (not yet anyway --it's too new  ). I use a tempered glass cutting board and love it because it's easy to sanitize.
My son is redoing my kitchen cabinets and counter tops and making all the counter tops butcher block. I love that warm wood look and feel.
Butcher block oil is easily found at the hardware store or you can make your own like Jen mentioned above.
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Michele Quigley
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kingvozzo
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| Posted: Sept 19 2011 at 12:31pm | IP Logged
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MicheleQ wrote:
I use a tempered glass cutting board and love it because it's easy to sanitize.
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Just be careful with glass cutting boards, because they can really do a number on knives. I used glass for years for the same reason as Michele, but gave it up as soon as I got a decent set of knives. I didn't want them ruined.
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Noreen
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MicheleQ
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| Posted: Sept 19 2011 at 12:37pm | IP Logged
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kingvozzo wrote:
MicheleQ wrote:
I use a tempered glass cutting board and love it because it's easy to sanitize.
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Just be careful with glass cutting boards, because they can really do a number on knives. I used glass for years for the same reason as Michele, but gave it up as soon as I got a decent set of knives. I didn't want them ruined. |
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Oh I 'll keep that in mind! My current knives are pretty cheap but I do hope to get nicer ones eventually. I am sure I will cut on the butcher block eventually. I just haven't been able to bring myself to do it yet. 
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Michele Quigley
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Mackfam
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| Posted: Sept 19 2011 at 12:55pm | IP Logged
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kingvozzo wrote:
MicheleQ wrote:
I use a tempered glass cutting board and love it because it's easy to sanitize.
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Just be careful with glass cutting boards, because they can really do a number on knives. I used glass for years for the same reason as Michele, but gave it up as soon as I got a decent set of knives. I didn't want them ruined. |
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Yes...I was going to mention that as well. I use a set of small/medium wood cutting boards for sharp knife work. If I need to sanitize them (after raw chicken or something), I keep a large bottle of hydrogen peroxide under the sink and right after I use the board, I liberally pour hydrogen peroxide right onto the board. Sanitizes while it sits in my sink waiting for me to clean it. It is fantastic at killing EVERYTHING and doesn't dry or stink like bleach. I do try to keep my wood cutting boards oiled well. I can't bear to cut directly on my butcher block surfaces...though I have done it a couple of times, it just makes me cringe.
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Jen Mackintosh
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JodieLyn
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| Posted: Sept 19 2011 at 1:44pm | IP Logged
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I don't have a butcher block counter but thought I'd share what I do have.. it's a free standing butcher block. Unfortunately at the moment I don't have the space for it to be used as a work surface.. it's being used as extra counter space for things like my flour mill and canisters (needed much more in the limited space) plus it's a bit too high for me to work at it easily.
but my plan if we can do some of the remodeling/adding on that were hoping to do in the next few years is to cut it down to table height and use it as a small kitchen table.. you could put two small chairs up to it. and make a nice spot for sharing a cup of a tea with a friend or for someone to sit and chat while I'm working in the kitchen. Plus it'll have the work surface so when we need that extra space we can use it to work at too 
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Jodie, wife to Dave
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Chris V
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| Posted: Sept 21 2011 at 12:30am | IP Logged
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Thank you so much for all the great feedback on butcher block! I knew that I wanted it, would love the look, but wasn't sure how my husband might welcome the idea. At first he was against it, but after hearing from you all, he's all thumbs up .
I'm really excited about this ... it'll save us a bit of money, will add texture to the kitchen, and break-up the look of the granite. .... so excited !
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Chris
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Butcher Block
