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File under : Food & Beverage
March 31st, 2010
A Butcher block has become a main feature in many kitchens in the last decade or so. Prior to that they were generally only found in slaughter houses and butcher stores. A butcher block is many pieces of wood glued together and put under very high pressure. Butchers sometimes used a section of a tree trunk and that was very unsanitary so in an attempt to keep things clean the block was invented.
To make a wide and thick block hundreds of small pieces of wood are used. The favorite of professional chefs are called end grain blocks. The surface of this type of block is very hard and durable. When gluing the wood together it all goes one directions and the person cutting on the block cuts along with the grain. The reason chefs love this type of block is because of the durability and because every time they cut their expensive knives get a bit of sharpening. The blade actually pierces the wood fibers without doing damage to the block and those fibers sharpen the knife.
Only hard woods are used to make butcher blocks because softer woods tend to be unsanitary. Food may get stuck in them and liquids can be soaked up. Hard woods do not have this problem. There is nothing for the food to get attached to and liquids just run off. Maple and oak are the woods most used to make blocks. Old blocks were very thick because once they became rough from use they would be sanded down. A butcher would buy one when he became an apprentice and it would last several decades throughout his career.
Kitchen counters can be treated with a butcher block finish and this finish can be placed on an island in the kitchen and used like a butcher block. There are also carts with wheels where the working surface is a butcher block. These surfaces can actually be used to chop things but using a whole counter top probably is not practical because it will wear faster, and in order to keep them looking new there are some things you can do.
A butcher block counter top that will be a functioning block needs to be seasoned. The wood will never become stained and bacteria will wipe away easily. The block should be oiled before any use but do not use olive or vegetable oil because that can spoil and smell. The oil to use is USP grade mineral oil. Just a few teaspoonfuls on the block and with a clean cloth rub it in. Take the excess oil off with another cloth. Another tip to keep the block looking shiny is to use beeswax. Place about half a teaspoon of wax in a bowl and add a cup of mineral oil and microwave it for thirty seconds making sure the wax is totally melted. Apply to the block with a clean cloth while the mixture is warm. Many counter top blocks have a polyurethane seal and if they do you can skip all the above procedures.
To clean the regular block or butcher board that is not attached to the counter scrub with hot water and soap then rinse well and dry it immediately. Do not just let it air dry. To sanitize it wipe it down with some white vinegar each time it is used. Avoid putting the butcher block in water to soak and never put it in a dishwasher. If you block is not too heavy you should put it on an end to dry to make sure both sides dry well. Always wipe up any blood from raw meat when you are done cutting. Another way to ensure freshness and cleanliness is to cut a lemon in half and rub the block with it. Make sure to take a paper towel and dry the block after you are done.
Finding the best butcher block will be easy when you visit today! You can choose a beautiful cheese board when you see the wide selection available.