butcher block/cutting board set into counter?
melissastar
13 years ago
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ebean
13 years agorexem
13 years agoRelated Discussions
Butcher block counter tops (Ikea types)
Comments (3)I have one wooden counter, of Ikea butcher block. It's more of a "putting down" spot, than a work spot, but after 6 coats of Salad Bowl Finish, I've never oiled it again. Going on two years now. My sister has all wooden counters in her kitchen (even at the sink) - they look fabulous. They used linseed oil, and did 8 coats. She told me she's never needed to re-oil them in 2 years, and I know they get pretty hard treatment. Incidentally, having spent some time looking at photos of properties in the UK recently (another story), I see that wood counters are really popular there, and they look great....See MoreStain Butcher Block Kitchen Countertop/Cutting Board?
Comments (2)Don not stain the cutting board portion of your counter top at all. For the rest of the counter top you can put any stain you want on it. Finish is with Watco Butcher Block oil. Its a mix of Mineral Oil, Tung Oil and lindseed and leaves a Varniq finish that is safe for indirect food contact. There are a few others on the market like Durakryl-102, Emmitts Elixr and The Good Stuff. They are all safe for indirect food contact. Safe to cut on too just not recommended for heavy chopping. For more info see the link below. Here is a link that might be useful: The Butcher Block Top...See MoreStain Butcher Block Kitchen Countertop/Cutting Board?
Comments (2)Recommendations? Don't do it. If you don't sand out all of the existing scratches very thoroughly before staining, then more pigment will lodge inextricably in the remaining scratches. This will look bad. If you manage to refinish the counter successfully and then start using it as a cutting board, you will soon cut through the stained wood in places. This will also look bad. Even setting food safety aside, a cutting board is just the wrong place for stain....See MoreAnyone have a butcher block counter they cut on?
Comments (19)Growing up, my mom had a built in cutting board. I don't remember squares, so it must have been long runs of wood. I sure am glad I grew up before the media invented germs. We cut everything on it and just cleaned it with Windex. That's all. I don't recall her ever oiling it, never salting it, never, God knows, sanding it. Just Windex. Then the towel was hung over the base cabinet door for the next use. We baked on it, made sandwiches for lunch on it, cut cold-cuts on it, chicken, stew meat, dough, I do mean everything. Probably my own fingers at times, since I cut myself a lot. I do recall opening a can and slicing both thumb and index finger trying to get the lid off. On that counter... I just made my own 24" and 14' wood counter tops (10-12' pieces of maple). Can't call them butcher blocks because I don't want to rile the purists. I haven't done anything about sealing them yet, because I want to color them. My trouble is maple splotches and I want to do it right. Anyway, by the stove, I'll probably cut on it. Where it goes into the dining area? Probably not....See Moreajard
13 years agoformerlyflorantha
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13 years agoformerlyflorantha
13 years agoJohn Liu
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13 years agolazy_gardens
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13 years agoJohn Liu
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13 years agoLen Cedrone
4 years ago
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