Butchers Block

ifah

All,

Had a butchers block made up for the end of the island in our kitchen a few years back from end-grain beech.

Over the past 2 years it has shrank dramatically, despite copious oiling and care and now there are some joints opened up to at least 2 mm - not great as a food preparation surface.

So my question is - i want to get a new one made up - carpenter is ready and available - we just need to find the right type of wood and moisture level suitable for irish climate and irish kitchens.

Can anyone help ?

Ta.

dathi

beech is the corect wood for a butchers block. but you should not have oiled it, real butchers blocks are cleaned/scrubed regulary with salt and warm water this keeps the moisture level in the wood high and stops them cracking.

kadman

http://www.butcher-block.net/


http://video.about.com/americanfood/Clean-a-Butcher-Block.htm



kadman

stairs

Beech is the best wood for the butcher block, I wonder what went wrong.


http://www.davincifloors.com