Butcher Block
A thick, durable cutting surface made from wood, typically used in professional and home kitchens for meat preparation and cutting.
A butcher block is a thick, durable cutting surface traditionally made from hardwoods like maple, cherry, or walnut. The term originally referred to the thick blocks used by professional butchers for heavy-duty meat preparation, but it's now commonly used for any thick wooden cutting board.
Construction Types: - Edge Grain: Wood strips glued together with the grain running vertically. Most common, gentle on knife edges. - End Grain: Wood cubes arranged like a checkerboard with end grain facing up. Self-healing properties, extremely durable. - Face Grain: Single wood slabs or laminated with grain running lengthwise. Less expensive but harder on knives.
Why Butchers Prefer Wood: Unlike plastic or composite materials, wood has natural antimicrobial properties. Studies have shown that bacteria placed on wooden surfaces die off within hours, while they can survive longer on plastic surfaces.
Wood also provides a forgiving surface that's gentler on knife edges compared to stone or metal. The fibers compress slightly when cut, reducing wear on blades.
Maintenance: Wooden blocks require regular maintenance with food-grade mineral oil to prevent cracking and splitting. The wood should be oiled monthly or when it looks dry. Never soak in water or put in dishwasher.
Clean with hot soapy water and sanitize with a light bleach solution (1 tbsp per gallon of water). Rinse thoroughly and allow to air dry completely.
Professional Standards: In professional settings, butcher blocks are typically 3-4 inches thick and made from hard woods like hard maple. They're anchored to the counter to prevent movement during heavy use.
My Take: After 40 years of using both wood and plastic surfaces, I'll take a well-maintained wooden block any day. It's gentler on knives, more durable, and naturally antimicrobial. The maintenance is minimal compared to the benefits.