I love the Butcher Block bench / countertop you have in your kitchen. I use one that is similar, except I can lift it off and move it around like a giant cutting board when needed. Given how hard you use yours - how do you best keep it clean? In between soap and water, I make a paste of kosher salt and lemon juice and scrub it into my block once a week, and then give it a thorough rinse and stand it on one end to dry. Once a month, it gets a rub down with oil. It is ONLY used for vegetables and baking. Meat, fish and poultry go on specially colored jelly boards that go in the dishwasher.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!