Butchers Block - A Versatile Kitchen Investment

Buying a butcher's block can represent a sizeable investment when remodelling a kitchen or adding new equipment that will make the preparation of meals more enjoyable. But with the proper maintenance, a butcher's block can provide years of culinary enjoyment.

The butchers block was born in the late 19th century when a need developed by butchers in the meat cutting industry for a stable work station that could also be kept sanitary. The butchers block replaced rounds cut from trees as a durable cutting surface that would not chip, collapse or roll away.

Butcher’s blocks are constructed of a series of smaller northern hard maple wood blocks that comprise one large and sturdy block of wood that sits atop four wooden legs. Maple wood was the perfect wood choice selected for the body of the block because it doesn't blunt sharp cutting instruments and is not so soft as to deteriorate over time. Often an apprentice butcher would purchase a butcher's block while learning his trade and then use the same butcher's block throughout the length of his career.

Over the past several decades many home cooks have placed butcher blocks on their list of must-have kitchen equipment. And like the professional butchers of olden days, a butcher's block is purchased as an investment that will used for years to come.

In order to increase the longevity of a butcher's block, there are certain rules of care that can help extend its lifespan. Every butcher's block is initially treated with a natural oil finish. The re-application of a pure white mineral oil, which can be purchased at a hardware supply store or grocery store, that is sponged onto the surface should occur every few weeks if the butcher's block is used on a daily basis or at the very least once every three months to maintain the quality of the cutting surface.

Although a butcher block makes a sturdy and sanitary workplace for all sorts of carving and cutting, wet or moist meats should not be allowed to lay on the surface for extended periods of time. Leaving blood, water or brine to pool on the surface of a butcher's block for more than a few minutes allows moisture to begin seeping into the wood. This seepage will eventually soften the wood overall and cause the glued joints to ultimately disintegrate and gather bacteria.

The best cleaning implement to use on the surface of butchers blocks is a steel spatula or scraper rather than a steel brush which can damage the wood. Be especially careful that the surface has been sufficiently oiled prior to working with poultry or seafood. Otherwise moisture from these food items will seep into the wood and you run the risk of cross-contamination when using the butcher's block the next time cutting beef.

Help the surface of your butcher's block to wear evenly by distributing your work over the entire block rather than just favouring one corner or portion of it again and again.

When your work for the day is finished, scrap the butcher's block thoroughly to remove any moisture, then dry with a clean towel to keep the surface bacteria and odour free, ready for the next usage. It's a good idea to rotate the butcher's block at least every few months to help use the surface on an even a basis as possible.

If you found this article helpful or interesting, be sure to check out my popcorn popper, egg poacher, and meat slicer articles.