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Butchers Block


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I've spoken to my friend the butcher about this.

 

The above is Not a butchers' block....

A proper butchers' block is constructed so you use it "on the end grain" so with all the bits of wood standing on end. It's also supposed to have squares of wood, arranged in a clever way so that no matter how hard the cleaver cleaves, a forced split can not "run".

(I believe it's achieved by turning the squares so the curves of their grain are "back to back"?)

It needs to be used on the end grain as this protects the finely honed edge of the butchers' knife/cleaver. as it comes down, the end grain can part slightly to accommodate the edge where a cut onto a "sideways grain" board would blunt the blade far quicker.

 

According to my friend the butcher...

 

I have a proper butchers block, came straight out of a butcher shop, its about 4-5 ft long and lush. Problem is when we moved to this house it doesn't fit in the kitchen so its been sat in my garage for the past 5 years in the hope I get to use it again. Need to room now though so been contemplating putting it on ebay as they fetch pretty good coin

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I have a proper butchers block, came straight out of a butcher shop, its about 4-5 ft long and lush. Problem is when we moved to this house it doesn't fit in the kitchen so its been sat in my garage for the past 5 years in the hope I get to use it again. Need to room now though so been contemplating putting it on ebay as they fetch pretty good coin

 

don't do that because the day will come when you can use it again and you'll kick yourself for selling it....

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