| BoosBlock AB Prep Table with Butcher Block Top Size: 30" W x 30" D|
John Boos, Maple Wood, Natural, 127.0 pounds, Wood, 30"W x 30"D, Professional/Gourmet.
| American Heritage Gathering Block II Prep Table with Butcher Block Top Base Finish: Warm Cherry|
John Boos, 127 pounds, 24 x 36 x 36 inches, 36 inches x 36 inches x 24 inches.
| Premium Gift Set - 18 x 12 XL Bamboo Chopping Board and Cutting Board Oil - Wooden Cheese Board WITH CARE OIL FOR PROTECTING AND BEAUTIFYING YOUR INVESTMENT - Fancy Housewarming or Wedding Gift|
Greener Chef, 18 x 0.7 x 12.5 inches, 2.8 pounds, 3.85 pounds.
Best In Cheap Price Best Wood for Butcher Block Cutting Board
| American Heritage Chef's Block Prep Table with Butcher Block Top Base Finish: Alabaster White, Shelves: 1 Included|
John Boos, Alabaster, White, 115.0 pounds, Wood, Size 30 in. W x 24 in. D x 36 in. H x 4 in., Professional/Gourmet.
| John Boos Chop-N-Slice 20-by-15-Inch Maple Cutting Board|
John Boos, 20 x 15 x 1.25 in, 20 x 15 x 1.5 in, 24 x 18 x 2.25 in, 20 x 15 x 2.25 in.
| Pro Chef Prep Table with Butcher Block Top Casters: Not Included, Size: 24" W x 24" D|
John Boos, Maple Wood, 127.0 pounds.
| John Boos RA03 Maple Wood Edge Grain Reversible Cutting Board, 24 Inches x 18 Inches x 2.25 Inches|
John Boos, Wood, 24 x 18 x 2.25 in, 20 x 15 x 2.25 in, 20 x 15 x 1.5 in, 20 x 15 x 1.25 in.
| John Boos PCA1 Maple Wood End Grain Solid Butcher Block with Side Knife Slot, 18 Inches x 18 Inches x 10 Inch Top, 34 Inches Tall, Natural Maple Legs|
John Boos, Maple Wood , 18 x 18 x 34 inches, 115 pounds, 140 pounds.
| Catskill Craftsmen Super Slab with Finger Grooves|
Catskill Craftsmen, 24 pounds, 36 pounds, 20 x 20 x 3 in, 25.4 x 15 x 3.6 in, 14 x 14 x 3 in, 15 x 15 x 2 in.
| John Boos Reversible Chopping Block in End Grain Construction, 24 by 18 by 2.25", Maple|
John Boos, Maple Wood, 27 pounds, 28.2 pounds, 24 x 18 x 2.25 in, 24 x 18 x 2.25 in, 25.4 x 15 x 3.6 in, 30 x 23 x 2.25 in.
Cutting board is one of the common stuff in the kitchen materials. It is the partner of your sharp knives. Regardless of whether you’re furnishing an expert workspace, or essentially completing off your gourmet perch at home, having a strong and solid cutting surface is necessary.
There are several options for choosing the best cutting board in your kitchen such as –
Every one contains its particular advantages but you have to choose the right one that suits best for your home. As it is proved that a wooden cutting board always gives the best support for your knives.
If you go for the wooden cutting board like me, then you should know that wooden boards come in various variations including –
As I will discuss further more here.
A butcher block is characterized by its part in the cookhouse, and its differences from other traditional cutting boards vary on the person who uses it. Specifying a butcher block can be somewhat precarious.
It can be anything from a 5 inch thin square of wood to a 30 foot long kitchen isle. The general idea is to have a thick and firm surface to chop the meat flexibly.
In case of veggies,
The standard cutting board is enough but for meat, you require a large surface area for cutting, filtering or chopping. Butcher block is thicker than the standard cutting board which is enough to hold the extra weight.
Butcher block contains end grain instead of edge grain. End grain has some advantages than end grain such as here the fibers are pretty much exposed than running along outside. Plus end grain is solid & supportive for a long period.
A strong butcher block is not only your supporter in the kitchen but also increase the longevity of sharpness of your knives. Due to hold the excessive pressure, butcher block requires strong types of wood. Most of the butcher block follow these requirements.
For the wooden cutting board, my personal preference is maple. It is long lusting but you need to utilize it perfectly. It is so much thick which is enough to carry huge pressure or weight. It is so popular in the market and easily comfortably suits with any type of kitchen. But the con is that the color goes faded so quickly.
After maple my second preference is walnut. Some call it as “Goldilocks”. It looks black and dark which requires much time to get the stain. Walnut is very popular for using butcher block cutting board.
Another reason I love this one for its craftsmanship looks. I considered this as a competitive advantage than any other woods.
Moreover, it is dense, heavy and reversible. It makes a chef convenient while chopping the meat.
Beech is a high-quality wood for using butcher block cutting board. Maple is standard, but if you want perfection there is nothing compare with beech. It is highly dense and the end grain is tighter than the traditional wooden cutting board.
Some underappreciate it due to high expense or cost. But once you use it you need require stressing over disappearing mid-cleave.
As my personal opinion cherry is softer than maple or beech. So it’s not a good option. In contrast, cherry is very smooth and flexible. It can rapidly wear when you’re cleaving meat on it for 8 hours every day, 7 days seven days or 52 weeks per year. Cherry wood finish is self-healing and lasts quite a long time if you use it perfectly.
Oak!!..oops..it’s horrible. Yet we sometimes offer it, cause some incredibly need it. And we intend to satisfy everyone. But I always suggest avoiding oak. It is absorbent. The holes look like a heap of straws sucking up water. So don’t go for it.
Teak is very prominent. You oftentimes hear how extraordinary it is. It consumes its own oils and less inclined to bent. Moreover, it is broad and has a solid finishing. But the reason I don’t prefer teak is that it is so hard for a blade. Overall, teak is long lusting but somewhat revolting.
Butcher blocks generally use for chopping heavy meat and poultry. It originated from China. It is said that Chinese used it in the market for slicing flesh. Now it has been spreading all over the world, hotel or restaurant cookhouse to the home kitchen. The main difference between traditional cutting boards to butcher blocks is that butcher block is much stronger to withstand heavy duties. But you have to be concerned before purchasing one.
In identifying the best wooden cutting board for the kitchen, at first check the durability. Is it long lusting or not? Durability is most important because you will do all kind of cutting jobs over it. If it is durable, I won’t last enough.
The butcher blocks cutting board has two different types of forms. One is Edge grain and another is End Grain.
The end grain generated from the last chunk of wood. It is more costly than other cutting board and more lenient on blades. End grain contains its own fiber that covers the back when the blade chops over the board.
This cutting board is made of edge pieces of wood. It is less expensive and comes in a square shape size. That’s the secret everyone prefers it. Moreover, edge grain cutting boards are dense, smooth finish, long lasting and easy to use. It is cool but, however, it can rapidly dim blades and infect with germs.
The cleanliness and sharpness of knives depend on the wood of cutting surface. I suggest using maple or beech for making the cutting board. Moreover, the safety is a very important issue. In this case, I recommend checking the ingredients used on the butcher blocks before purchasing.
Size is the most important issue for a cutting board. Most of the expert cooks prefer fifteen by twenty inches because it enables one to cut multiple ingredients at the same time. Also, the size of your butcher block cutting board depends on the size of your kitchen. A large cutting board in a small kitchen sounds so crazy.
While chopping fresh meat, it can get messy. So you require a cutting board that has a trench around its edge. This will save the cutting job from getting messy.
Cutting board is an essential elements of kitchen and you must keep it neat & clean otherwise the bacteria will spread through your foods. To clean your butcher block cutting board I suggest cleaning it with soap and fresh water. Then wash off the water and keep it dry using towels. In case of plastic, glass and wooden cutting board, it is very easy to wash it with water. Sometimes you may mix one tablespoon of savlon or sterile in the water to keep your cutting board bacteria free.
Question: What are the contrasts between a butcher block and a cutting board?
Answer: Butcher blocks are thicker and there are an end and edge wood grain inside it. On contrast cutting board only contains grain over the breadth of the board.
Question: What is plus point of having end grain on your cutting board?
Answer: End grain makes so easy on the knife and lust for a long time. Moreover, It is cheap.
Question: Is it healthy to use the wooden cutting, board?
Answer: Of course, wood keeps the surface of the cutting board dryness and the germ dies automatically.
Question: How to maintain the wood?
Answer: I always prefer mineral or butter oil. Take a few drops and cover the surface of your cutting board. Oil keeps the board smooth & flexible.
Question: What type of oil you shouldn’t apply to the wood?
Answer: Oil is good but organic or vegetable oil doesn’t sound good over the pretty surface of your cutting board. They are originated from fat ingredients and shifted into rancid within a particular time.
Question: Would it be a good idea for me to use two sheets, one for flesh meat and one for vegetables?
Answer: Yes absolutely this is a prominent thought. But appropriate maintenance will reduce the scope of cross-pollution.
At last, we reach to the last section of my writings. No doubt, the importance of cutting board is very imperative for doing cooking tasks. But check double before choosing any cutting board for your kitchen and stay alert while chopping with knives.