Butchers Block

[TGB]

Don't know how big you require your block to be. But providing you're not butchering whole mammal carcasses, a traditional Chinese style block should do you proud for many years. Have a gander through:

http://forums.egullet.org/topic/114380-traditional-chinese-cuttingchopping-board/ .

If you're making your own, you'll have to get some pretty tough wood.

[Ryan - Ground Control Ltd]

Thats nice, looks like a table top!

All these blocks are huge!

Only want to cut up my steak on it

[muttley9050]

Nice work mate. You should try osmo top oil to finish it. Its all I use now on food safe stuff. Easy to apply, goes a long way amd two coats is plenty. Out performs any other food safe finish ive tried. And I tried a few.

[Woodworks]

Nice work mate. You should try osmo top oil to finish it. Its all I use now on food safe stuff. Easy to apply, goes a long way amd two coats is plenty. Out performs any other food safe finish ive tried. And I tried a few.

 

Thanks James but too late for this as client was happy with Tung oil. I must try some of this Osmo oil as I keep hearing yourself and others singing it's praises.

[Woodworks]

This is the style that all our local butchers shops use.Row & Sons - Reversible Sectional Butchers Blocks for the Professional

Edited November 8, 2013 by Woodworks

[Ryan - Ground Control Ltd]

This is the style that all our local butchers shops use.Row & Sons - Reversible Sectional Butchers Blocks for the Professional

 

There so much money!?

[Woodworks]

There so much money!?

 

Trust me for the work involved they are not overpriced. That little block I have made has taken 9 hours.

[Ryan - Ground Control Ltd]

Wow, not so overpriced then! haha

[teepeeat]

Thanks James but too late for this as client was happy with Tung oil. I must try some of this Osmo oil as I keep hearing yourself and others singing it's praises.

 

second the Osmo - we have used it and the kitchen fitter who helped us only uses Osmo in all the kitchens he does:thumbup1: