REAL WOOD HANDCRAFTED STORE

Bullet Points for what a Butcher Block MUST BE

• Made using end grain

• At least 38mm (1.5" inches) thick 

• Large enough to adequately handle the meat you butcher (we say a minimum 27cm x 40cm surface)

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We often get questions along the lines of,  "What is the difference between a butcher block and a cutting board?" as well as the more interesting, "Can I use my cutting board to chop meat?"  Both are very good questions, as they are two very distinct surfaces for different purposes.

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These days, butcher blocks are be described as anything from a round 12cm wood board, to a stand alone table or kitchen island. No wonder there's some confusion to the technical definition of a butcher block.

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A Butcher Block is Defined by the Role in the Kitchen.

In food preparation, knives are the ultimate chef's tool and go hand in hand with your prep surface. Prepping of vegetables normally involves knife work such as slicing, chiffonade, julienning, dicing and chopping. This is where your standard  cutting board does the job, as all boards can handle light prep work.

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Meats on the other hand, require quartering, deboning, chopping and filleting, which require a larger working surface that is also sturdy enough to stay in place and not be damaged. Most of the butcher blocks you see here on are at least one and a half inches thick and are assembled using end grain. Thickness is important because it adds the most important factor: weight. 

People often see 25mm thick (one inch) boards that are marketed as butcher blocks, but if you're quartering meat, the last thing you want to do is worry about the block sliding away and having your meat go airborne or onto the ground. This is also the reason we generally recommend  rubber feet for smaller boards or putting a kitchen towel under the block so it doesn't slip. With bigger, heavier butcher blocks or cutting boards, it's not so much an issue. 

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Grain edge is the other tell-tale sign of the role of a butcher block. In our opinion, all butcher blocks should be made with end grain as opposed to long grain. End grain means that the end of the wood fibers are exposed, whereas long grain means that the grain is running along the outside. The major difference is that end grain is resistant to cuts and scarring and is even self-healing over time, as the density of the fibers will push back into place. This is why there are even some softwoods that are used for making butcher blocks, as the benefit of end grain surpasses the benefits of using a hardwood with long grain. 

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Can Cutting Boards Be Used as Butcher Blocks?

This question is much easier to answer now that we've established our three rules. If your cutting board matches the definition above, then you should have no problems using it as a butcher block (or chopping block).

Of course, like many things, our definition isn't an exact science and if you're careful, you can probably get away with quartering your meat of choice on small plastic cutting board (just don't call it a butcher block). That said, if you do have a wood cutting board that is less than 38mm (one inch) thick and are doing some serious butchering, don't be surprised if you see cracks forming over time. If there's anything we hate seeing, it's a nice beautiful board with a crack down the middle, so we always recommend a true butcher block for a serious chef.

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A popular seller is this  Premium Solid Oak butcher block. At 80mm thick and made with end grain oak, it is made for the serious chef. Or if you're looking for a budget block, this similarly sized 42mm Soild Oak butcher block is a good value for the price.

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