The Pros and Cons of Butcher

Jun 05, 2023

By Steven John

Butcher-block countertops will always look good. They may not be the It style raved about by interior designers each and every year, but they will never be a source of designer or homeowner regret, either.

Which really is saying something.

Most kitchen style trends come and go—and sometimes when they go, they go out hard. Think of the green or pink laminate cabinets and checkered tile floors that were all the rage in the 1950s or the linoleum backsplashes of the 1970s. Some kitchen styles have a softer landing when they trend out—maybe even looking merely dated if not garish; think of the lighter-colored wooden cabinets of the 1990s, many of which are still serving today.

Ah, but the butcher block! Whether used as the wood countertop covering all of your kitchen’s working space, only as the surface of your kitchen’s island, or merely as a large butcher-block cutting board into your kitchen tableau, the addition of this functional and handsome material always enhances the look of any home’s most-used room. Before you decide if butcher block is the right material for your kitchen, let’s do a deeper dive into this classic countertop option in general.

Butcher block is both functional and stylish.

A lot of people ask a question along the lines of: “Is butcher block the same as wood countertops?” The answer is no. While all butcher-block counters are made of wood, not all wood countertops are butcher block. See, a wood kitchen counter can be made from regular planks of wood laid out and secured much as they would be atop a dresser or desk. This kind of counter can be lovely and can, in fact, offer even more variety than butcher block can in terms of wood color, grain, texture, and type of wood—but regular wood counters don’t offer nearly as much functionality as butcher block, because they are not nearly as tough and durable.

Butcher block is made by gluing thick strips of strong hardwoods together to form a surface that can stand up to everyday use in your kitchen. In fact, it was originally created for—you guessed it—use by professional butchers, who would hack, trim, and slice away atop the stuff all day long. Butcher block is usually made of maple, but oak, acacia, and even bamboo are also popular materials, all being tough and relatively affordable.

If you think you’re unacquainted with butcher block, know that you have probably seen and even used it before, albeit without even knowing it. That’s because many cutting boards are made in the same manner as the larger slabs of butcher block used for islands and countertops.

Butcher-block countertops may not offer as much variety of choice as the nearly countless shades and patterns of granite, the custom colors you can opt for with engineered quartz, or the lavish veins of natural marble, but butcher-block countertops do still offer you a range of looks to choose from. Beyond the type of wood you choose (and any stains or finishes you may opt for, though usually a coat of oil is all that’s recommended—more on that later), the biggest factor when it comes to butcher-block aesthetics is a matter of grain.

There are three different types of grain to choose from when you are selecting your butcher block: edge grain, face grain, and end grain. Edge grain, the most common type, is made by turning planks on their side and adhering them so that the long edge (thus the name) faces upward. Picture the side of a stack of planks and you’ll understand the look and the rugged appeal of this option.

Edge grain brings a natural vibe to butcher block.

Face grain is when the boards used to make the butcher block are face up; picture the wayhardwood flooring is laid out for this one, noting that face grain looks great but is not as durable asurface as the other two options.

Face grain looks polished and professional.

By Mel Studach

By Hadley Keller

By Elizabeth Stamp

End grain is butcher block made using the ends of planks; the result is a much more intricatesurface with an almost mosaic appearance, and one that’s quite tough. But this is also thepriciest butcher block, being the most labor- and material-intensive to fabricate.

Edge grain brings a geometric beauty to the butcher block but at a premium cost.

Speaking of price seems like a good segue here, no?

Depending on what you’re using butcher block for, it can be a surprisingly affordable material.If you can go with a prefabricated slab of butcher block and have your island built to match—which can be handled by many major home improvement stores with no need for a specialtycustom cabinet company, FYI—you can get an unfinished 6-foot by 39-inch piece of butcherblock for less than $200, at our last check. And you can get a finished, ready-to-install piece ofthat same size for only around $500.

All that said, for most kitchens, that prefab slab won’t be the perfect fit and you’ll need toconsider the cost of butcher block based on a price per square foot. There, based on our surveyof several stores (big and small) and of home-improvement resource sites like Angi, we came up with a range. Depending on the wood, the grain, the finishing, and the costs of labor andinstallation in your area, butcher block can cost anywhere from $25 to $100 per square foot,and that includes purchase price and installation.

According to some more research and cross-referencing, we found out that the averageAmerican kitchen has about 30 square feet of kitchen countertop—and let’s throw in an island—so you can figure your likely costs at anywhere from $1,250 at the lower end or nearing$5,000 at the higher end. (Costs can skyrocket if you want a fancier, rarer wood, or can be evenlower if you can manage a DIY install, of course.)

By Mel Studach

By Hadley Keller

By Elizabeth Stamp

Depending on the installation, wood, grain, and finishing, butcher block can range from very affordable to costly.

Once you have that lovely butcher block installed in your kitchen, adding some warmth and contrasting perfectly with sleek, modern fixtures and white cabinetry or blending in beautifully with that country or mountain decor, you’re probably going to want to take good care of it.

Can you cut foods directly on butcher block countertops? Sure! But you probably shouldn’t, because as tough and durable as this stuff is, a knife is still going to scratch, poke, or sawdown into it, leaving scratches and marks that can mar the look of your otherwise flawlesskitchen. Now, can you roll out dough, prep sandwiches, or arrange a fruit platter directly onbutcher block counters? By all means!

Along with chopping and slicing directly on butcher board, the other things to avoid—provided you want your counters to stay looking great—are resting hot pots, pans, or bakingsheets directly on it, leaving water (or oil or wine or whatnot) sitting on the surface for too long,or writing on the butcher block with any pen prone to bleeding through the paper.

There are minimal steps needed to care for butcher block. All you really need to do is give your butcher block counters a wipe down with soapy water and then dry them with a rag at the end of each day (provided you cooked and prepped and such that day) and, once every two months or so, treat the surface with a food-safe mineral oil. Oiling the surface rather regularly will prevent the wood from drying out and cracking over time, and it will refresh the color and the appearance of the grain too.

By Mel Studach

By Hadley Keller

By Elizabeth Stamp

And then we have one of the best things of all about butcher block: Every few years you canrestore it to like-new condition by sanding the surface down. Use finer-grit sandpaper (think150-grit) and make sure to take your time and apply minimal pressure, moving slowly and with purpose to ensure an even job of it—and with all of an hour’s work, give or take, you will reveal a pristine countertop ready to be oiled and then returned to regular service.

Affordable, timeless, repairable, and functional: Butcher block has many good things going for it, but there are some cons we need to note too—though frankly, most have been mentioned or at least made inferable by now, so don’t expect any shockers here.

First, as well-noted, butcher block is hardly impervious to damage. While a hot pot or spilledwater isn’t going to leave a mark on that quartz counter, heat, liquid and more can do a number on butcher block. Then we have the dents and scuffs and all. If you want your butcher block toremain looking perfect, you’ll have to be quite careful around it. If you’re okay with a bit of battledamage, then just live your life and sand it later.

Second, butcher block won’t last forever—not that anything will, but while you could wellhave a granite, marble, quartz, or even a tile counter last for generations, even with propercare, butcher block will eventually age and wear to the point where you’ll want to replace it.You may well get two decades out of the stuff, but likely not much more.

Third, butcher block requires the aforementioned maintenance if you want it to last those 20-odd years. It’s not much work, it’s just soap and water daily, oil every couple of months, andsanding maybe four or five times ever, but you don’t ever need to oil or sand granite, quartz, ormarble. (Make sure you don’t sand and oil stone counters at all, please.)

With all that said, is butcher block worth it? Overall, very much so.