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.
We won't believe you don't like mushrooms until you try these.
Genius Sautéed Mushrooms
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