The History, Materials, and Relevance of the Butcher Block
Traditionally only used by butcher shops, the butcher block is now gaining in popularity for home use in domestic kitchens. This is true especially with the growing trend of small homestead farming and subsistence hunting. The most common material to make these out of is wood, which has a long history of suitability for this purpose. There are different finishes available which affect the durability of the wood.
A butcher block must be very solid and strong in order to withstand many blows from a meat cleaver and sawing with a knife. Sugar maple is the most common wood that these are made from because of its superior strength and durability. It is important that the wood be neither too soft or too hard to keep the tools from becoming damaged and also to lengthen the life of the board. Long ago, these cutting blocks were made from tree trunks with legs attached. As the surface grew unusable, they would just saw off the top section and a new surface was revealed. These had problems with cracking, though. Since this was unsanitary–butcher blocks replaced them. The new way also provided more stability.
Butcher blocks are popular with game hunters because they allow for preparation of wild caught food instead of buying meat and fowl from a traditional meat market, already sectioned and divided. Not only do people save tremendous amounts of money by subsistence hunting their family’s food, but they also gain a connection to the land and to the source of their sustenance. This way also requires special knowledge about how to prepare the game meat and about the proper tools to do this in a sanitary matter.
One thing that is vital for safety is the preparation of the surface of the butcher block and its maintenance. There are several non toxic oils commercially available to finish the butcher block, but conventional finish can also be used. Olive oil and vegetable oils must not be used for this purpose because it will become rancid over time and compromise the safety of all foods that come in contact with it.
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