When considering choosing the right cutting board for you, think about the differences between edge grain and end grain. Edge grain boards do not need the same amount of upkeep as end-grain boards. Cutting and chopping can be done on just about any type of wooden surface. The only problem is, edge grain shows knife marks more than end-grain and it wears down more quickly.
Most butcher blocks are made of wood or stone. Butcher blocks are best for chopping meat, both bone-in and boneless. They tend to be heavy and at least one and a half inches thick. Weight is an essential factor because you need your butcher block to stay in place while you are cutting your meat. All of these tasks require a bigger surface area than a typical cutting board will provide. Because butcher blocks are made with end grain, they are resistant to cuts and scarring. The density of the wood fibers push back into place over time which makes this type of wood self-healing.
End grain is usually a bit more expensive but worth the extra penny in the long run. Butcher blocks come in all shapes and sizes from about five-inch round boards to kitchen islands. Preferably you would want the top of your kitchen island to be made from stone or concrete to be able to use as a butcher block. You can use a butcher block as a cutting board but not vice versa. Cutting boards are not as thick so they will crack if used improperly. These are made for slicing, dicing, chopping, and julienning rather than chopping meat.
The reason you can use a butcher block as a cutting board is that butcher blocks are made to be thick and durable. You need butcher blocks to be able to withstand the butchering of meat while the use of cutting boards is pretty universal.
The best kinds of wood for countertops or butcher blocks are maple, oak, cherry, walnut, birch, and teak. Maple is a hardwood with a clear grain. It is also more inexpensive than some of the other options. Cherry and red oak are visually appealing because of their rich color. Any of these would be a great choice for your butcher block. Click here to see this maple end grain butcher block on Amazon. Wood is porous which means wooden butcher blocks have the potential to hold in more germs than some other options.
You should clean your counter or butcher block every time it is used. Are butcher block countertops the right material for you and your kitchen? Read our butcher block counter primer to find out. Butcher block is made from straight cuts of wood glued together into thick slabs that provide a particularly sturdy and stable work surface in a kitchen, whether as a cutting board, tabletop, or counter.
There are three basic construction styles of butcher block: edge grain, face grain, and end grain. Butcher block can be made from nearly any wood.
Cherry and red oak offer rich color. Butcher block can also be crafted from bamboo it works best with end-grain construction and sustainably farmed exotics such as wenge, zebrawood, and iroko. And when needed for food prep, pair it with a cutting board. Note that unsealed butcher block is not recommended immediately around a sink: Over time it will likely discolor and rot. At a minimum, butcher block countertops require oiling every six months to keep the wood protected.
Depending on level of use, butcher block countertops may also require more frequent oiling and conditioning to prevent the wood from cracking and looking dull. Because butcher block is soft, it mars more than other materials, leading some people to use it for certain surfaces only, such as work islands.
Just before oiling, you can lightly remove scratches, burns, and other surface damages with fine sandpaper, and your countertop will look like new. Yes, unsealed butcher block works well as a large stationary work surface and has been used this way for centuries after all, it comes by its name honestly. And, as mentioned, cutting on butcher block over time leaves marks and scratches—character-defining to some, best avoided to others. Prices vary depending on the type of wood, the grain construction, and the thickness.
In other words, good butcher block is more expensive than mid-range granite but less expensive than top-of-the-line natural stone. The good news is that several manufacturers offer off-the-shelf butcher block worktops in standard counter-depth sizes with variable lengths. If your setup allows, this is the affordable way to go. And the DIY-inclined can cut butcher block slabs to fit around appliances, corners, and other obstacles—not something you can pull off on your own with stone. Researching new countertops?
The maple wood is hand-selected for even more durability and quality and the block is equipped with deep juice grooves that run along the perimeter of the rectangular shape. At over 17 pounds, the John Boos Block is going to be heavy for many chefs and cooks. The handles help to alleviate this problem somewhat. This John Boos block is made from end grain maple wood and measures 18 inches around and a whopping 3 inches thick. The eco-conscious among you will appreciate the fact that wooden butcher blocks come from a renewable resource.
Wood blocks are also typically made from waste wood that would otherwise be thrown away. Plastic cutting boards are considered to be more sanitary, and they are definitely easier to clean as they can be placed in the dishwasher. Cutting on plastic cutting boards also leaves lots of grooves where bacteria can hide.
While virtually any wood butcher block will be better than a plastic cutting board, there are some types of wood that are superior to others. Overall, any of these three choices will be excellent for a wooden butcher block.
End grain wood blocks are better than edge grain, since end grain wood is sturdier overall and resists scarring. However, they are a bit harder than even the wood types described above. This has a chance of dulling your knives after repeated use. In addition, the scars or grooves they cause can easily catch on your knives to interrupt your cutting motions. Read More — Choosing and caring for your barbecue knives.
Clean your bamboo blocks thoroughly and often to avoid bacterial problems and to maintain a good cutting surface. Purchasing your wood butcher block is only half the battle.
Although wood is the most sanitary butcher block material, it can also absorb juices and bacteria since wood is naturally porous. A lot of moisture built up inside a wooden block can warp the wood material or cause it to expand and crack; this is a fast track to a busted butcher block. Rotting wood smells terrible and is unsanitary for food preparation, so in many cases rotting blocks have to be thrown away wholesale.
To avoid this fate, you should always oil your butcher block after you purchase it:. An important note: this dish towel should be used for the maintenance of your butcher block from this point onward.
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