I would check at the Kitchen forum for anything regarding wood countertops.

How has the reclaimed wood been treated for the fungus, bugs, and contaminants from rodents, birds, and other flora and fauna? Pallet wood is the usual source of much of the reclaimed wood, and it is just gross if you know anything at all about the environments that they originate in. Even the more genteel actual barn wood has insects and fungi unless treated.

It needs to be pretty far from anything food related, that’s for sure. I wouldn’t let it in my house. That’s one 1970’s fad that should have never returned. And that’s why it is staring to fade away. Having the exterminator tent your brand new house because of old wood borers would be a pretty big bummer.

There are pro’s and con’s for it. https://countertopguides.com/materials/reclaimed-wood-countertops.html

If you’re researching for your best options for countertops -https://www.houselogic.com/by-room/kitchen/kitchen-countertops/

I keep thinking about your original question, "How practical is a reclaimed island top?"

It's definitely practical from the standpoint of recycling older lumber.

It's considerably less practical from the standpoint of what could be the best product for an island countertop, especially if there might be a sink.

Do you have a fabricator in mind? If so, I'd go take a look and have a good talk. Ask about various food-safe finishes that can be used.

But you might want to consider having a table made instead.

Reclaimed wood ceilings work better, yet still not good.

This Old House just installed a reclaimed wood island countertop in the series that just finished about a house in Newton, MA. The wood came from factory floors in Ohio. I believe the woodworker said that there are 7 coats of finish on it.

It is beautiful! But I would never have a counter like that; you'll spend the rest of your life trying not to damage it. There is nothing you can put on wood that's as tough as other countertop surfaces, and wood, no matter how hard, is fragile and susceptible to water, chemicals, and accidents.

We are in the process of doing a kitchen island made from reclaimed oily heart of pine wood (The oily part is because it was in a Plymouth MA rope factory where they used whale oil to oil the machines. Over time it seeped into the wood.) It's a richer color than non-oily. After the experts put it together, I will wipe it down with mineral oil every day for a week, every week for a month and every month for a year. Over time, the wood will be saturated to the point that water will bead on the surface. it will also be food safe.

My dd and sil were smitten by the reclaimed wood tables from Pottery Barn before they had children. After they had kids the table was sold. Impossible to clean. No way to wipe up messes.

perhaps those of you posting here will have good luck. I wouldn't try it.

No reclaimed wood in the kitchen. Lord only knows what kind of gross stuff is in it.

Cleanability is primary for a kitchen countertop. My standard is Scotchbrite scrubbing pads and dish detergent. That's what it takes to truly remove grease and stains. Reclaimed wood can't handle that.

Well, I've got one. It even has a prep sink in it. I didn't put it in, but I did buy the house. It's a huge expanse of reclaimed pine. I think they put something like Waterlox on it. But, I can't be sure. Anyhow, it has worn pretty well for the last 10 years. I do use a large cutting board on it for anything that I need to prep. I'd be using this silicone cutting board on any surface.

Here is a picture of the sink up close and a picture of the island. Note that the surrounding areas are a solid surface quartz material.

Homechef. Beautiful!! I love your kitchen.

my dd's was not like yours. It had grooves big enough for spaghetios to get lost in.

Reclaimed wood island tops can be very practical. First thing though is having the right expectation for it. The first question I ask a customer before we do a reclaimed counter or island or even table is what level of character are you wanting, and what level are you comfortable with. Is your island more functional or decorative? Will there be a sink in it? And how much food prep will be done on it? Most surfaces used for food prep will still need a cutting board, wood especially so this one is the least important. We choose our materials based on those answers. With most reclaimed wood there will be smaller cracks and crevices that can catch crumbs. One proper finish is applied these can be wiped out or gotten with the hose attachment of a vacuum. Most of our customers opt for a "cleaner" version for counters and islands. Unwanted nail holes or crevices can be filled with epoxy prior to finishing the top. A thick epoxy coat will in most cases take away from the reclaimed look and character that first draws customers to reclaimed to begin with. Most of our pieces are done with either a matte or satin finish that epoxy can't do. We also use a low VOC finish that has good water resistant properties and apply extra coats where there is any chance of splashing. With proper care sinks can work as well they just add a little more risk for water to sit without being wiped away. Here is one we just did that shows the taste of a bolder customer that wanted to keep as much character as we could. In the right room this risk can pay off really big.

We had one for the house we just sold. Live edge. It was the star of the house. Folks came in, looked at it and said "WOW!" Held up great over 14 years of use!

If its being used as the one is in the photos by Architectrunnerguy, then it can be quite nice. If it's in a place where it's going to be regularly used for food prep, and there will be drops/splashes/spills, and/or children "at work," then you are committing yourself to continuing maintenance and possible damage even if you are fairly vigilant.

I have a couple of maple cutting boards that I keep sealed with mineral oil... but every couple of years I have to sand them down to fix the inevitable staining and blotching. I would not want to deal with that in a large, permanently installed countertop.

Agree with kudzu. For a "working/prep" countertop, no. But many a time we had folks eating and drinking there it was fine.

Architectrunnerguy, that is one beautiful bar top. Too bad you couldn't take it with you.

That counter like architectrunnerguy is not reclaimed wood at all. You know where it came from. It is clean wood, all one piece. It went from tree to mill and then to the house. I would love to have that. Reclaimed wood is nasty. You don't know what it has been or what it has been exposed to. I have been in many barns and they are dirty places. I wouldn't have reclaimed wood anywhere in my house let alone a kitchen. The stuff made from used pallets that people put in their homes make me cringe.

Not all reclaimed wood is necessarily grungy. Here in the PNW where there historically was a huge logging industry, there are many old buildings, including abandoned sawmills and factories, that have huge, first-growth beams. When these are resawn for flooring, or just surface-planed for structural use, the wood is gorgeous, and defect-free. Bill Gates's mansion reportedly uses reclaimed wood beams throughout the compound. This kind of harvesting takes place all over the country because its quality and appearance typically can't be matched by the wood that is commercially grown now.

Also, there is an active industry throughout the U.S. to reclaim harvested logs that sank to the bottom while being floated downriver many decades ago:

Sunken Logs

The anaerobic conditions at the river bottoms mean that the logs are often in near perfect condition and are amazing when re-sawn because they are clear-grained and can take on a change in tone due to the geology of the muck they've sat in for many decades. I used to work in a building whose lobby was paneled in gorgeous veneer, and, when I asked what it was, I was told it had been made from wood harvested by "underwater logging."

Well...if it looks like this I might reconsider my position on the matter...

I reclaim a lot of old wood, a few passes through the planer and you can't really tell it from new, except that it was way cheaper to acquire. No discernible dirt or grunge left.

"...a few passes through the planer and you can't really tell it from new..."

Sorta defeats the purpose in using reclaimed wood, doncha think?

I happen to love wood counters and I do not seal thembecause wood has an enzyme that actully kills bacteria. A good oiling on a regular basis and more often around sinks , light sanding when they sart looking a bit abused and they will give you years of pleasue. As for reclaimed I would not go there too many unknowns about what was used on them to be safe IMO. The counters in this pic are now 17 yrs. old they still look awsome and I ran a catering biz from that kitchen for 8 yrs. All the prep was done there sometimes with plastic cutting boards but often not. When we sold the house I sanded them all lightly oiled well and the buyers thought they were brand new

Patricia , in our county you would not be able to run a catering business from that kitchen. Our county health department does not permit any food business to run from a personal kitchen. You have to have a seperate inspected commercial kitchen. No wood is permitted at all in commercial kitchens due to wood is a pourious area.

""...a few passes through the planer and you can't really tell it from new..."

Sorta defeats the purpose in using reclaimed wood, doncha think?"

Not in the least. Reclaimed wood is as "green" as it gets; it is a source of old growth timber that doesn't require cutting down existing old growth forests and it it can often be had for the asking. If you want larger pieces of chestnut, for example, it's almost the only way to get them. The only downsides are the work that needs to go into resawing and resurfacing it and the chance that you'll miss a piece of metal and spoil a blade or cutter. There's no reason it needs to look beat up and crappy just because it's re-used.

People have been using wooden kitchen tables for years. A kitchen island is nothing more than a kitchen table with cabinets under it. What's the issue?

"...There's no reason it needs to look beat up and crappy just because it's re-used..."

Of course...but you're talking like a skilled woodworker. Many consumers admire and want the weathered, discolored, and deteriorated look, which is not at all good for counter tops or tables...these consumers generally aren't thinking about fine woods refinished to look like new. Simply look at the photos they post to see...

And speaking of wood tables...not a thing wrong with centuries of wood tables. But they typically are not deteriorated old wood pulled from who knows where and treated with who knows what for many, many years...and old wood tables generally don't have sinks installed, constant water spills and food scrap scraps constantly piled up several times daily as meals are prepared.

I have a reclaimed wood island. Its from the bottom of a boxcar, oak strips which look like butcher block. All I do is oil occasionally with mineral oil.

"First thing though is having the right expectation for it." Which basically says that you should know and expect all of its limitations and flaws before you buy. Sorry, the thought of doing any kind of food prep on reclaimed wood, no matter how well finished it is just turns my stomach. Serving from it would be fine but as a practical work surface, no. Put the reclaimed wood on the side of the island, not the top.

I sorry to say, but all of the many open joints and cracks in the photo above would make food preparation, frequent liquid spills and food cleanup a deal breaker for many people.

There's a big difference between a serving counter and a food prep and clean-up counter surface. I'm surprised more people don't recognize the important differences.

Reclaimed and reused wood can be a wonderful idea. In the right places. A food prep and after food clean-up isn't one of them. Would you want your restaurant dinner prepared and served from such a surface?

How much food prep are y’all doing ON countertops directly? Cutting boards, wax paper, or aluminum foil will solve a lot of these issues some have with prep, I use all those on my solid surface countertops anyway.

clfbmp-

The problem I see is that stuff falls/drops of the edges of cutting boards, liquids drip down the sides of cans, containers get knocked over, measuring cups have dribbles, and spills occur. If you have a countertop with any kind of crevice, even if the top is sealed, that's a concern.

This has been so helpful as someone who loves to cook AND loves reclaimed wood. I would say that if you're busy (and I'm guessing with kids that you are), that perhaps the reclaimed wood would be better placed outside of the kitchen. In the kitchen, I'm all about easy clean up and food safety. I would perhaps consider using it for your outdoor living space. That way you're not worried about how to get that raw chicken goo off the surface where the kids are eating. Thanks again for posting!

Just reading the thread. Regarding wood counter/eating area... My neighbors have a live edge counter/eating area that was put in by owners several years ago. There are young kids and teen kids living in the house. I have seen motors/engines being worked on in the kitchen. The wood has a heavy clear finish- not oil. The finish is very smooth even after years of use. I will try to remember to take a pic tomorrow. By the way- are you aware that cheaper granites are more porous than woods..?? Wood is more sanitary because wood destroys bacteria over a few hours. Two studies have been done regarding nonrecoverable bacteria in 1994 and 2002. Davis University and east coast university if I remember correctly. Plastic cutting boards are extremely dirty due to the rough gouges that do not come clean by handwashing or dishwasher.