What to do with butcher block surface?

[brewer12345]

As part of our kitchen reno, we got a "floating island" (on wheels) taht has a maple butcher block top. I will not be cutting stuff directly on the surface (cutting board), so I need to seal it to keep it from being stained. What do I need and how do I do it?

[FinanceDude]

There's a special sealer you can buy, but senility has set in and I can't think of it............

Any local ACE hardware or family-run hardware places around? They would know..........

My dad used to use linseed oil for EVERYTHING............

[HFWR]

Mineral oil

[FinanceDude]

Quote:

Originally Posted by HFWR Mineral oil

Close to linseed oil...............

[brewer12345]

So what do I do with the oil? Paint it on and let it dry and that's it? Any need to re-apply or do several coats?

[Nords]

Quote:

Originally Posted by brewer12345 So what do I do with the oil? Paint it on and let it dry and that's it? Any need to re-apply or do several coats?

Well, if you're never going to cut food on it then you could do anything you wanted-- stain it, finish it with a heavy marine-grade varnish, even glue a piece of Plexiglas on top.

But food work requires a non-toxic finish that won't flavor or stink up the food, and Jasco makes a "Butcher Block Oil" out of food-grade mineral oil. (http://www.Jasco-Help.com) We bought eight ounces at Home Depot a couple years ago and still have about six ounces left. You wipe it on with a cloth, let it dry for a few minutes, add as many coats as you want until it doesn't improve any further, and refresh it whenever it looks worn out.

[HFWR]

I'm no expert, but I play one on cable...

http://www.doityourself.com/stry/butcherblock

http://www.butcherblock.us/html/care.html

http://www.vermontbutcherblock.com/care.html

[brewer12345]

Thanks, guys. Somehow I knew that I would get a response from experience.

[Nords]

Quote:

Originally Posted by brewer12345 Thanks, guys. Somehow I knew that I would get a response from experience.

You're welcome-- post the new kitchen pictures when it's done!

[saluki9]

Why not use the butcher's block? As a serious home cook I use mine all the time and it's a great cooking surface (for things other that poultry)

[brewer12345]

Quote:

Originally Posted by saluki9 Why not use the butcher's block? As a serious home cook I use mine all the time and it's a great cooking surface (for things other that poultry)

$10k on cabinets and over $20k on the kitchen overall and you want me to attack teh surface with a knife?! Uh-uh. I will use a $10 cutting board, thanks all the same.

[saluki9]

Quote:

Originally Posted by brewer12345 $10k on cabinets and over $20k on the kitchen overall and you want me to attack teh surface with a knife?! Uh-uh. I will use a $10 cutting board, thanks all the same.

Come on now Brewer, don't be one of those people who buys a fast car and never takes it to the track!

My butchers block is over 20 years old, gets cut on every day, and shows little if any wear. That's why you keep it oiled.

Enjoy the new kitchen

[FinanceDude]

Quote:

Originally Posted by brewer12345 $10k on cabinets and over $20k on the kitchen overall and you want me to attack teh surface with a knife?! Uh-uh. I will use a $10 cutting board, thanks all the same.

Those butcher blocks are tough............remember they make BOWLING ALLEYS out of hard maple, so how tough can the knife be? Not the same as dropping a 16 pound ball on it for 30 years...............

[saluki9]

Quote:

Originally Posted by FinanceDude Those butcher blocks are tough............remember they make BOWLING ALLEYS out of hard maple, so how tough can the knife be? Not the same as dropping a 16 pound ball on it for 30 years...............

I know, I'm just having fun with Brewer, I don't mean to offend anybody. My point was similar in that there is a reason it's called butcher's block and not plumber's block, or jewler's block. You can take an f'ing cleaver to it 12 hours a day for 30 years and it will hold up.

Speaking of which, if you can find an old bowling alley that's being demolished, those floors make great surfaces for workbenches. I have a friend who got one and I'm very jealous.

[brewer12345]

Quote:

Originally Posted by saluki9 I know, I'm just having fun with Brewer, I don't mean to offend anybody. My point was similar in that there is a reason it's called butcher's block and not plumber's block, or jewler's block. You can take an f'ing cleaver to it 12 hours a day for 30 years and it will hold up.

Yeah, I know that, but I still cannot bring myself to do so.

[FinanceDude]

Quote:

Originally Posted by brewer12345 Yeah, I know that, but I still cannot bring myself to do so.

The "newness" of your purchase will wear off as soon as soon as you get the first scratch in the cabinets............ :P :P

It's a good investment for the value of your house. I toured a house last week around here where they spent $120,000 on their KITCHEN.............and the folks aren't even chefs or anything...........

[HFWR]

I spent $113k!!

On my house... :P

[TromboneAl]

I use Parker and Bailey Butcher Block Oil. It's probably just mineral oil. You or someone will probably use it at some point, so I'd recommend a food-friendly product like that.

And cut it, man!