Huh! You made me really think about cost and BF , which = cost, just by laying the job out differently. I never really sat down to figure it out. So any project, wether it be for a customer or personal, it opens up more options. Not just cost, but BF and look, depending on layup. Thanks Linn!
I made a big flat sawn white oak countertop (48x84) out of a torsion box 2x3 frame, skinned in 3/4” plywood sheathing, with 3/4” x 2.25” boards tongue and groove milled, glued, and tongue nailed. Bread box all framed all around. 8 years later it has held up remarkably well- but almost every glue joint has indeed cracked or opened up to some extent. I only finish it with oil, so waxing the joints all but eliminates the feel and visibility of the cracks.
Love your content. I'm fairly new about two months of following your channel. Have you ever done growing plants/crops/food like tomatoes, potatos, avacaodo fruits/vegetables? I'd like to see if you've tried a chapter into that. Thank you for your videos
Love your videos, just have 1 critique. Per your math, a butcher block table of the same thickness is only 11% more wood, not the nearly 50% you stated. You compared apples to oranges (tables of different thicknesses).
Is it practical to use a large butcher block table for cutting up meats? What are the procedures for cleaning compared to cleaning a butcher block you can wash at the sink?
@@keenowl1410 Personally, I would not say that. However, it does come down to personal preference. I have been trying to get my hands on an old butcher block to use on a daily basis for sometime now. But buying one second hand is quite expensive. At least in my area.
For meat, if you're going to do any serious butchering, you should have a wet room where you can use a hose sprayer and have everything go down a floor drain... Otherwise, on wheels, take it outside and spray it down when you need to clean it for occasional use. Like how some people set up for cleaning fish and game...
Good video. Just FYI the wide flat face of a board is called face grain; the side of the board is called edge grain, and the end is called… end grain. For counter tops, a hard wood is much preferred over a soft wood. Also, learn about the various properties of the wood species before choosing a wood; I recommend close grain woods for butcher blocks, cutting boards and anything that will come into contact with food. 😊
I think side grain counters and cutting boards don’t get enough attention. I’ve been making side grain cutting boards for years. Two main reason; it’s a more efficient use of my long thinner scraps and I think cutting on them is every bit as good as end grain. As a bonus maintenance is easier when it comes to keeping the grain sealed.
I'm so confused. I played this video expecting her to be deciding whether to use a nice wood to make a countertop or a chopping board. but it turns out she's making a counter top either way, and is split between two techniques?!? I had no idea butcherblock was a thing, so I started googling it, and I can't even figure out what it is, aside from a fat countertop, which she made either way... from the video, I get the impression that it's these little squares of wood glued together? no? as opposed to planks glued together? but googling it, it appears that some glued planks, are also called butcher block, so, it ain't that... I shouldn't have adhded as soon as I hit the play, I'm like, half way through the video, and I'll have to go back to beginning to see if she explained the difference, cause google is maddeningly useless, as usual. I swear, if people bought me servers to host all that data, and maybe pay some developers, I could build a better search engine that google in few years time, I already have all parts of the idea worked out
Butcher block refers generally to the thickness and grain direction of the pieces. When you're slapping big chunks of beef and chopping them up you need a, ahem, beefy table. These are also traditionally paired with an equally sturdy base, often of thick iron. With its growing popularity among mass+market no-nothing furniture fabs, the definition has been diluted by poor examples that kind of "look like" the real thing, and what do we know?
Butcher block refers to a specific type of wood surface for tables or countertops that is similar to the actual cutting surfaces once used in butcher shops and meat processing plants. The butcher block is also frequently called a chopping block and is typically several inches thick. What gives a butcher block its unique appearance and strength is the positioning of end or edge grain on the surface. Butcher blocks provide durability and are easily resurfaced through sanding to maintain a smooth sanitary surface. End grain butcher blocks are constructed from hundreds of square pieces of wood glued together so that their cut ends form a strong surface. Professional butcher blocks are significantly thicker than most blocks sold for use in home kitchens. Edge butcher blocks are made from small planks that have been joined together. The surface of an end butcher block will resemble a checker board while an edge block will simply appear striped. End blocks are stronger but more expensive. Sugar Maple, Teak and Walnut are the most common woods used in the construction of butcher blocks. The surface of a butcher block is typically finished with non-toxic oil if the surface will be used in food preparation or as a cutting surface. The term can just also be used for just the pattern/appearance and thus there are products labeled as butcher block but are not functionally the same as those actually intended to be used as butcher blocks. So table tops and cutting boards can also be called butcher blocks, even if you never use them for any kind of butchering... Being a type of laminate construction, the non-functional products like table tops can be constructed of less costly/cheaper woods and scraps for lower cost than the true butcher blocks that require more premium woods like maple, as well as use less material as they only need to have the appearance and can even be hollow, use false sides, etc. to give the illusion of thickness. So it basically ranges from true butcher blocks, like professional butchers use, to faux butcher blocks that can be used for decoration or limited use...
![[UNCUT]"ทนายตั้ม" แฉยับ! ความลับสวรรค์ ใครคือ "บิ๊กเทวดา" ของบอสพอล l คนดังนั่งเคลียร์ l 15 ต.ค. 67](http://i.ytimg.com/vi/ru9fpSaUwdA/mqdefault.jpg)
Really great tips, Linn! Thanks!!! 😃
Stay safe there with your family! 🖖😊
Huh! You made me really think about cost and BF , which = cost, just by laying the job out differently. I never really sat down to figure it out. So any project, wether it be for a customer or personal, it opens up more options. Not just cost, but BF and look, depending on layup. Thanks Linn!
Thanks for sharing those tips and the make!
I made a big flat sawn white oak countertop (48x84) out of a torsion box 2x3 frame, skinned in 3/4” plywood sheathing, with 3/4” x 2.25” boards tongue and groove milled, glued, and tongue nailed. Bread box all framed all around. 8 years later it has held up remarkably well- but almost every glue joint has indeed cracked or opened up to some extent. I only finish it with oil, so waxing the joints all but eliminates the feel and visibility of the cracks.
Hallo linn und eine schöne Holzarbeit und danke für deine Nachricht und tschüß aus Düsseldorf Germany
Love your content. I'm fairly new about two months of following your channel. Have you ever done growing plants/crops/food like tomatoes, potatos, avacaodo fruits/vegetables? I'd like to see if you've tried a chapter into that. Thank you for your videos
Love your videos, just have 1 critique. Per your math, a butcher block table of the same thickness is only 11% more wood, not the nearly 50% you stated. You compared apples to oranges (tables of different thicknesses).
Is it practical to use a large butcher block table for cutting up meats? What are the procedures for cleaning compared to cleaning a butcher block you can wash at the sink?
Massive amounts of salt! Osmosis for the win.
@@makeitkozi so outside of esthetics and nostalgia not very practical...?
@@keenowl1410 Personally, I would not say that. However, it does come down to personal preference. I have been trying to get my hands on an old butcher block to use on a daily basis for sometime now. But buying one second hand is quite expensive. At least in my area.
For meat, if you're going to do any serious butchering, you should have a wet room where you can use a hose sprayer and have everything go down a floor drain... Otherwise, on wheels, take it outside and spray it down when you need to clean it for occasional use. Like how some people set up for cleaning fish and game...
Good video. Just FYI the wide flat face of a board is called face grain; the side of the board is called edge grain, and the end is called… end grain.
For counter tops, a hard wood is much preferred over a soft wood. Also, learn about the various properties of the wood species before choosing a wood; I recommend close grain woods for butcher blocks, cutting boards and anything that will come into contact with food. 😊
so nice
I think side grain counters and cutting boards don’t get enough attention. I’ve been making side grain cutting boards for years. Two main reason; it’s a more efficient use of my long thinner scraps and I think cutting on them is every bit as good as end grain. As a bonus maintenance is easier when it comes to keeping the grain sealed.
😊👍
I'm so confused. I played this video expecting her to be deciding whether to use a nice wood to make a countertop or a chopping board. but it turns out she's making a counter top either way, and is split between two techniques?!? I had no idea butcherblock was a thing, so I started googling it, and I can't even figure out what it is, aside from a fat countertop, which she made either way... from the video, I get the impression that it's these little squares of wood glued together? no? as opposed to planks glued together? but googling it, it appears that some glued planks, are also called butcher block, so, it ain't that...
I shouldn't have adhded as soon as I hit the play, I'm like, half way through the video, and I'll have to go back to beginning to see if she explained the difference, cause google is maddeningly useless, as usual. I swear, if people bought me servers to host all that data, and maybe pay some developers, I could build a better search engine that google in few years time, I already have all parts of the idea worked out
Butcher block refers generally to the thickness and grain direction of the pieces. When you're slapping big chunks of beef and chopping them up you need a, ahem, beefy table. These are also traditionally paired with an equally sturdy base, often of thick iron. With its growing popularity among mass+market no-nothing furniture fabs, the definition has been diluted by poor examples that kind of "look like" the real thing, and what do we know?
Relax
@@ttfweb1 no thank you, I like being agitated
Butcher block refers to a specific type of wood surface for tables or countertops that is similar to the actual cutting surfaces once used in butcher shops and meat processing plants. The butcher block is also frequently called a chopping block and is typically several inches thick. What gives a butcher block its unique appearance and strength is the positioning of end or edge grain on the surface. Butcher blocks provide durability and are easily resurfaced through sanding to maintain a smooth sanitary surface.
End grain butcher blocks are constructed from hundreds of square pieces of wood glued together so that their cut ends form a strong surface. Professional butcher blocks are significantly thicker than most blocks sold for use in home kitchens. Edge butcher blocks are made from small planks that have been joined together. The surface of an end butcher block will resemble a checker board while an edge block will simply appear striped. End blocks are stronger but more expensive. Sugar Maple, Teak and Walnut are the most common woods used in the construction of butcher blocks. The surface of a butcher block is typically finished with non-toxic oil if the surface will be used in food preparation or as a cutting surface.
The term can just also be used for just the pattern/appearance and thus there are products labeled as butcher block but are not functionally the same as those actually intended to be used as butcher blocks. So table tops and cutting boards can also be called butcher blocks, even if you never use them for any kind of butchering...
Being a type of laminate construction, the non-functional products like table tops can be constructed of less costly/cheaper woods and scraps for lower cost than the true butcher blocks that require more premium woods like maple, as well as use less material as they only need to have the appearance and can even be hollow, use false sides, etc. to give the illusion of thickness.
So it basically ranges from true butcher blocks, like professional butchers use, to faux butcher blocks that can be used for decoration or limited use...