Saturday, September 25, 2010

Finding An Appropriate Butcher Block

By Frank Smith

If you are looking for a way to make your kitchen counters and cooking knives last a long time, you cannot go wrong with a quality butcher block for your kitchen. These convenient and functional items are available in a wide range of styles and sizes designed to fit in with any kitchen decor

Blocks are built by gluing hardwood strips together to create a smooth, durable cutting surface. Most cooks prefer the end grain surface for its unique design that allows the knife blade to slip between the individual wood fibers as you chop. After the knife loses contact with the surface, the wood repairs itself. This translates into longer life for your favorite cooking knives.

This type of construction is also safer because the block will not be cut or nicked. Anytime the integrity of the surface is compromised, there is a risk that a knife blade can skip across the surface and result in an injury. It is also possible for bacteria to grow inside and around any nick in the wood.

If you wish to use your current kitchen configuration, butcher block can replace an existing portion of your counter. Do not place the block close to the sink or dishwasher because over time, moisture can do damage to the wood.

To get more usable work space, consider purchasing a kitchen island. These items can be found with or without wheels depending on whether you need it to be mobile. A wheeled island can be moved to any place that is most convenient for use. When you are done using it, it can be tucked into a corner or pushed inside a pantry closet.

Some of the large islands will have slatted shelves below the surface. Others are designed with extra drawers and cabinets to give you a place to store various kitchen gadgets.

A quality butcher block can greatly improve your efficiency in the kitchen while at the same time prolonging the life of your favorite kitchen knives. Review the various options and find the one that is right for you.

About the Author:

No comments:

Post a Comment