I do not know what is happening to my post- none of the words are showing up in body of initial post. Have tried repeatedly. My question, which I will attempt to cross post in 'kitchens' is regarding confirmed food safety prep on a butcherblock countertop. I have recieved differing opinions. This would be for new build, although that really is of no importance. Bleach cleanup should be satisfactory but not all agree. Thx.

If you're talking about a wood countertop, the safety is entirely determined by what you coat the wood with. If you use Waterlox (common), chlorine bleach and even bleach-containing kitchen cleaners can damage it. Epoxies however should be able to stand up to most cleaners.

Most of what people call butcherblock isn't. It's just wood. Butcher block is end grain which can take the chopping involved in butchering.

Wood counters are an entirely different thing than real butcher block. If you cut and prep on wood counters, they will show the damage. They aren’t actually intended for food prep. Save knife work for your cutting boards.

If you want to do actual cutting and food prep directly on your counters, that would be end grain actual butcher block wood only.

People who want to use their actual counters for food prep surfaces aren’t usually the most kitchen conscious about sanitation to begin with or they wouldn’t use their counters for food prep. That is why all professional food preparation endeavors, aka restaurants, use cutting boards.

Wow, really?

People who want to use their actual counters for food prep surfaces aren’t usually the most kitchen conscious about sanitation to begin with or they wouldn’t use their counters for food prep.

I work in a scratch bakery, all our surfaces are wooden. In fact they are Boos Block surfaces like this one Boos Block Maple Tabletop. They are obviously used for food prep, and yes they pass inspection. We use food grade oil every week at the end of the Saturday shift (closed sunday) to protect the wood. In between it is washed down with a mild soap and water.

As you likely know all cutting boards should be treated with an oil or board butter BEFORE use and then every 4-6 weeks of normal household use. This oil protects items/juice/drippings from penetrating the wood.

My island top is a Boos block. Do I cut on it? No I still use a cutting board to avoid marks. Do I push non-meat items off the cutting board and onto the counter surface when chopping/cutting lots of them for dish? Yes. Do I knead my doughs, make pasta, roll out cookies, pie crusts etc right on it? Yes of course!

Is my kitchen clean and sanitary? Yes!

Every few weeks I oil my countertop to protect it, and my smaller items like, cutting boards, wooden spoons, anything with a wood handle.

You can make your own spoon butter with coconut oil and beeswax.

A commercial food preparation location does not have your mom setting the germ covered bottom of her purse on the counter, or junior and his 3 friends coming in after playing sail raccoon with the roadkill down off the highway. Or any one of the common occurrences of modern family life. If a restaurant had that much casual dirt brought in and touching a real food preparation surface, they would flunk their health department inspection ASAP.

Not that the ideas of over sanitization aren’t reality, and we should be wary of anti bacterial and antibiotics, but anyone who uses kitchen counters in a home to cut meat or prepare food on is just plain foolish. Butcher block or not. Even a restaurant, as opposed to an actual butcher or baker, does not do that. They have color coded everything for food safety’s sake. And stainless topped work tables. With cutting boards. Or vegetable only polypropylene prep stations just for veggies. All to avoid cross contamination.

Wood counters are not end grain “butcher blocks”. End grain cutting boards are.

I am speaking particularly of butcher block. Should have been more clesr. Not all residential homes are as you describe. My kitchen is for cooking. As a retired ER nurse I have seen every type of food poisoning possible and strive for the cleanest poddible kitchen as does Stephen. No kids. Your attitude seems to be that everyone has a dirty unsanitary kitchen.

Josie-I really want to do a butcher block top for my island. I have wondered how it would work though for rolling out pie crusts and cinnamon rolls. Mostly, I have wondered if the dough would stick more to the butcher block? I have also wondered if it is harder to quickly wipe down/clean the surface? Thanks!

Everyone does have a dirty unsanitary kitchen. That’s normal life. Life is full of germs, and you cannot eliminate them. Sanitizing everything instead of just cleaning it does more harm than good.

But I don’t eat an apple that I just sliced up on a counter where the cat just jumped down from. And I don’t put meat on my counter. Meat goes on a polypropylene cutting board that goes in the DW. And that cutting board doesn’t get carrots for crudités cut on it ever.

Counters aren’t food preparation surfaces. They are horizontal surfaces that support food preparation surfaces.

Take a restaurant sanitation class. The big emphasis is preventing cross contamination. Because that, and improper temperatures are the biggest culprits in food borne illnesses.

Hi B Carey

A wooden work surface, whether cutting board, butcher block or work table takes extra care. You have to keep it oiled on a regular basis so it doesn't crack. If your dough is really sticky it may adhere to the board more than something like granite and can be harder to clean. I use plastic dough scrapers to help clean off the bits. Using the right amount of flour also helps. If you are unsure I would suggest you purchase a large wooden cutting board and work with some dough on it, that way you won't have to make a major investment to see if you like it.

Wood is nicer to your knives than plastic or poly, but you shouldn't put a wooden board in the dishwasher as it can damage the wood. While there are recent studies that say wood is actually safer than plastic/poly when it comes to samonella and E.Coli you should be comfortable with what you are preparing foods on.

SW: Glad to hear you are careful about your kitchen sanitation.

On this note - I know it's an old discussion...but is there anyone out there that can tell me if it would be food safe to use a REAL chopping block table from a butchers that my dad had stained over 60 years ago? I have inherited it and want to use it as something other than a piece of furniture but am nervous about old stain job.

It's fine.