History of the Butcher Block

The modern butcher block was developed in the 1880s and was called at the time “The Sanitary Meat Block”. It was developed to address a need by the meat cutting industry for a more sanitary and stable cutting surface. Prior to the invention of butcher block butchers cut on “tree rounds” or a section of tree trunk set on legs. Butcher block, because of its construction, was fundamentally more stable. Tree rounds were susceptible to cracking creating an unsanitary condition. Butcher block minimized this cracking. Solid northern hard maple was used because it is the proper hardness. This was important because the butchers cutting tools needed to be durable and woods harder would blunt the edge of these tools and woods softer would degrade quickly.

The modern butcher block was always solid and usually very thick. The thickness was important for the longevity of the block and also for the stability the mass provided. Butchers needed a block that was stable insuring that the block would not move as large pieces of meat were placed on the block. Additionally, the blocks were usually very thick to allow the butcher to work on the block for a long period of time. A butcher would buy a block as an apprentice and use the block his entire career. When the block became worn it would be planed down to create a rejuvenated cutting surface.

Because of these features butcher block became tremendously successful with butchers.Today butcher block cutting boards are still considered food safe and acceptable for food preparation. Butcher Blocks are still manufactured by several companies.