Butcher blocks are designed to offer a stable cutting surface. The thick wood absorbs the shock of your knife, allowing you to aggressively cut dense pieces of meat. Regular conditioning of the butcher block keeps the wood from drying out so that the surface stays smooth and even.
Instructions
1. Purchase mineral oil to use as a conditioner. It will seal the wood and keep it from absorbing bacteria and odor. It also prevents the seams in the wood from cracking or separating.
2. Warm the mineral oil slightly. Apply a few drops directly to the butcher block.
3. Rub the oil into the board gently, using a paper towel or soft cloth. Use small circles to cover the entire butcher block.
4. Allow the oil to dry. If this is the first time you've used the board, 4 or 5 coats of oil are recommended. Let each dry before applying another coat.
5. Repeat this process about once a month. Once the butcher block has been in your kitchen for six months, it will be thoroughly seasoned.
6. Keep your butcher block away from standing water. Storing it next to the sink, for instance, isn't a good idea. The moisture will warp the wood.
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