Building an oak mobile kitchen island for my daughter. Wondering about butcher block top material. Probably oak is not best? Maple better? Ripped and glued with edge up?

Any thoughts? And as usual, thanks for any input!

Gary

Definitely maple.  I built my wife an edge grained maple rolling island three years ago.  Since we weren’t going to cut on it, I sandedto 400 and applied 4 coats of satin wipe on poly on it.  Holding up well.

49 minutes ago, Gary Hanscom said:

Wondering about butcher block top material. Probably oak is not best? Maple better?

NoGo on the oak.. way too porous..  it'll harbor and nurture all kinds of nasty...

Maple... the top shelf best...

FDA approved too...

maple, titebond 3, finish with mineral oil/beeswax mix (i use Howard's Butcher Block conditioner, available at home depot and Lowes).

 

titebond 3 is FDA food safe, and water proof (so it won't come apart if it gets wet).

I’ve Used maple and walnut together

Thank you gentlemen! Maple it shall be!

Gary

 

1 hour ago, Gary Hanscom said:

Thank you gentlemen! Maple it shall be!

Gary

 

Pictures...we'll need pictures to validate.

13 hours ago, Gary Hanscom said:

Thank you gentlemen! Maple it shall be!

Gary

 

Pay attention to what is being said, here. Notice that Ron, stated, that, he doesn't cut on his. Stick is totally correct about the wood harboring bacteria.

 

Although it has been used forever, wood is not the best surface to use in the kitchen. If it is not taken care of properly (read a lot of time and effort here) then it can be dangerous. Decades ago my father remodeled the kitchen and my mother insisted that a bank of base cabinets have a butcher block (Maple) countertop. It really was great, but it got thoroughly scrubbed after use, and every week it got scrubbed down with bleach water...once a year it got a light sanding and was resealed/finished. Most people will get lazy eventually, and avoid the extra effort(s).

 

When I built my last house in Louisiana, the ex (a dietician) and I discussed Butcher Blocks for the kitchen. She opted for granite instead. She utilized thin plastic, color coded, cutting mats that went into the dishwasher and were sterilized after each use. Although I had made her several wood cutting boards she rarely used them.

 

 

Edited November 11, 20187 yr by schnewj

I was a meat cutter for over 20 years, eventually cutting meat on a wood butcher table got outlawed and I believe the new cutting surfaces are now poly, and thats what I use at home now. I made one that covers one side of a double sink.

Edited November 11, 20187 yr by CharlieL

our counters are granite.  for meats we use the poly cutting boards, which then go into that night's dishwasher.  when we use wood cutting boards (that i've made), they are used for veggies and breads.   that's it.  and they are cleaned when done using.  when water no longer beads, they get another coat of mineral oil/beeswax mix.  never submerged, never put in dishwasher.

 

just build a nice cutting board or 4, and go with common counter top materials (granite, formica, quartz.....)

 

you'll thank us later.

Ok time to end the argument on wood vs plastic. Look at this , in particular the fourth paragraph.

https://www.huffpost.com/entry/wood-or-plastic-cutting-board_n_6133318

peroxide does extra well at cleaning and sanitizing...

1 hour ago, Gerald said:

Ok time to end the argument on wood vs plastic. Look at this , in particular the fourth paragraph.

https://www.huffpost.com/entry/wood-or-plastic-cutting-board_n_6133318

Wood is not any different than any other surface. Take care of it and it will do its job and take care of you. Wood cutting boards do have a spot in my kitchen.

19 hours ago, CharlieL said:

was a meat cutter for over 20 years, eventually cutting meat on a wood butcher table got outlawed

and   ( get this) The brought it back.  It's ok now to use wood .   

I won't accept a dish in a restaurant that is prepared on wood  or served on it  for reasons other than hygiene. But apparently the new vogue is to prefer wood over plastic

 

13 hours ago, Gerald said:

Ok time to end the argument on wood vs plastic. Look at this , in particular the fourth paragraph.

https://www.huffpost.com/entry/wood-or-plastic-cutting-board_n_6133318

Facts are so inconvenient sometimes aren't they? I had a feeling about this one, the complete rejection of wood cutting boards for meat, just didn't jive with my own experiences. We use only wood cutting boards, since I was a child, since I've had my own family, never ever have I had a problem. Thanks Gerald.

On 11/10/2018 at 11:09 PM, Grandpadave52 said:

Pictures...we'll need pictures to validate.

Well Dave, time for validation! Finally finished the rolling island and learned a couple things along the way! Matt Seller used to say don't be afraid to try something new. I didn't venture too far from the norm but learned a bit about butcher block style tops as well as W/B Poly, two things I had never tried before. Even made my own towel rack dowel. Didn't come out too bad...LOML and capable assistant as well as daughter and SIL are pleased with it and that's all that matters. Maple top (man that stuff is hard...eats screws like crazy even after pilot hole drilling!) and oak carcass. Couple shots attached for Dave's validation request!

Gary

 

Great job Gary!!!

Awesome!! Love that towel rack. 

 

Something I added to ours was a “surge strip” on the back. Makes for easier electrical appliance use. 

59 minutes ago, Gary Hanscom said:

Maple top (man that stuff is hard...eats screws like crazy even after pilot hole drilling!) and oak carcass.

Gary

 

 

 

Hello Gary

Next time, try rubbing the screws along a block of paraffin wax to lube the threads. That reduces friction and usually stops breakage in hard woods.

hat

Gary that is a great look you got going. Did you have any problems with the glueup on the top?