Tempted to buy an antique butcher block? Dive right in!
Nothing adds charm and character to a space like an original patina butcher block surface,… but be sure to give it a good scrub first.
Historically butcher blocks were used in the meat department of grocery stores, but do not let that stop you from enjoying this amazing piece everyday. Trust me when I tell you butcher blocks are incredibly durable and built to be used and loved.
When you first bring the piece into your new home I recommend a bleach solution scrub. I have an original antique butcher block in my studio. I use it as a work surface chopping, cutting and serving 5 days a week and here’s what I recommend:
Cleaning
Mix 3 tablespoons of liquid bleach with cup of warm water and 1/2” tablespoon of dish detergent. Scrub the surface with a bristled brush. Wipe dry.
Sealing
Once completely dry then seal the surface of your new purchase. I recommend a food grade mineral oil (see photo). This is a flexible finish that’s food safe for cutting board surfaces, and it’s easy to reapply as needed. Several good coats will seal the wood but provide a matte finish.
For burn marks and aggressive stains like red wine or mildew stains, do not worry… it’s wood!! Simply sand down the surface either by hand or with a belt sander. Just like hardwood floors these butcher blocks are built to last. Sand down past the stains then reseal with food grade mineral oil.
If you don’t plan on cutting on the surface or using it to serve food feel free to use Waterlox (a non-food-safe finish ) to build up a finish with several coats. Applying the Waterlox finish with several coats will produce a light sheen. If your using Waterlox do not let the liquid finish “puddle” on the surface of the wood. Simply apply even coats letting each coat dry to achieve the desired finish/sheen. The more coats you apply the more shine you will build.
One note on wax or beeswax based finishes. Yes, certain brands are food safe…however it has been my experience that the wax finishes do not do well with water. They tend to turn white if water is left resting on the surface. For that reason I prefer the food grade mineral oil.
