Use A Butcher Block To Cut Better

If you want to properly prepare food, you need to have the freshest ingredients and the proper work products. While the skill of the chef does make a difference, having the proper supplies is a make or break proposition when it comes to good food. If you think of your kitchen supplies as an investment, you will be more likely be buy quality items that should last your entire life. This holds true for a butcher choppingboard. Pay attention as we tell you how to use a choppingboard to cut better…

A butcher work surface is more than a cutting board. It is a thick block of wood that has been stuck together and treated with oil in order to make it be the perfect surface on which to chop meat. Before the mid nineteenth century, butchers, the principle choppers of meat, used to do their business on a large tree stump.

Before the advent of butchers cutting board, butchers used to do their work on tree stumps, however these could tip or crack, and the porous surface let blood and germs permanently lodge themselves into the cutting surface.

The surface of a butcher board can be easily cleaned and planed when necessary. It should also be able to last a lifetime of normal chopping treatment.

Butcher work surfaces come in two different varieties. An end grain butcher cutting board contains many smaller sections of wood turned on their end and glued together. An edge grain butcher work surface has fewer, longer pieces fixed using glue together lengthwise.

This board can be planed down if it gets too many gouges and should last a lifetime. An edge grain butcher cutting board is created with longer strips of wood fixed using glue together lengthwise. It is a good consumer model and is much less expensive than the other variety. Either way, by purchasing a butcher cutting board you are investing in the future of your kitchen.

Some things to consider before you buy butchers block furniture or cutting boards, is whether it is end grain or not. Generally, end grain makes the best butcher block and is better for using with heavy knives, because, although it is more expensive, it is far longer lasting.