Collection: Butchers blocks

A good end grain butchers block will last years, be kind to your knives, and be an asset to your kitchen.

A good board will be made over several days. I like to mill it flat and smooth, then let it rest. Then I cut strips, get them square, swear a little when one is not quite right or reveals a hidden knot. Then I glue it, leave to dry, and then cut it apart all over again, but this time I cut it the other way to make the familiar block shapes like in the picture. Then I flatten it, sand it, round the edges, add finger grooves, sand it again, add ‘jus grooves’, sand a million more times until it‘s lovely and smooth, then coat it in food-safe oil and say ‘wow’ as the end grain pattern emerges.

 

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