Kitchen worktops - wood
What It Is
The most common wood countertop you know as butcher block, those thick hardwood maple surfaces that every knife-wielding chef dreams about. Butcher blocks generally vary in thickness between 1 ¼ and six inches, and are made of stacked and glued hard maple pieces; the exposed end grain is the cutting surface. Other woods such as cherry, teak and walnut can be used, though they’re generally chosen more for their decorative effect or used on a hutch.
Pros
- Won’t dull knife blades.
- Provides a convenient, built-in chopping/food prep area.
- After heavy usage, in many cases knife marks can be removed by sanding and re-oiling.
Cons
- Requires sealants.
- Should be periodically re-oiled.
- Shows knife marks.
- Prone to water damage so it shouldn’t be placed near the sink without several coats of sealant.
Quick Tip
Considering a butcher block island? Hang a pot rack overhead to make food prep even easier—chop those veggies and put them right in the pot!
To Clean
According to butcher block great John Boos, it’s important to periodically apply a non-toxic mineral oil appropriate for kitchen use with a rag. Never use harsh detergents to clean, and follow your manufacturer’s guidelines.
Cost
About $10-$40 per square foot.
