Catskill Craftsmen Super Slab with Finger Grooves
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- Dimensions: 20-Inches Wide by 20-Inches Deep by 3-Inches Thick
- End Grain with Oiled Finish- End grain will not dull knives
- Finger slots for easier handling
- Made in the USA
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Catskill's "Gourmet" collection offers a wide range of chopping blocks for every occasion. Blocks include special features such as rounded corners, deep blended juice grooves, wooden ball feet with rubber pads, and laminated domestic hardwood in a variety of grain patterns for durability, toughness and beauty. All have oiled finishes. A Butcher's Block for the Counter. Over 30 pounds of rugged beauty. The ultimate end grain Domestic Hardwood Chopping Block for serious chefs everywhere.
Top Customer Reviews
Ordered on the 5th arrived this morning 7th kudos Amazon. Wow! 30lbs I'am disabled so this board wont be moving around my kitchen I've seen some reviews say the wood had cracks or showed signs of splitting and I don't doubt their claims upon removing from box and shrinkwrap I got out a magnifying glass to get a really good upclose look I could find nothing not even a scratch this board was sanded so finely it kinda has a satin like look just beautiful I havent received my walnut oil yet so one can only imagine how much better this is going to look after a week of oiling.
Nothing bad about this board at all but i havent oiled or used it yet but you can prep a few things on this board at the same time I will say this I've seen some boards that cost twice what this one does are smaller and IMO dont look as nice.
My Sister was here when I took it out of the box first words out of her mouth were "I want one" lol I will update my review after I have oiled this beast
UPDATE: Out of the box you can just start oiling this board however I wanted a really smooth surface so I sanded it using a superfine 400 grit then a 600 grit 1000 grit 1500 grit and finished it with 2000 grit using 5 sheets for each grit two for the top two for the bottom and one sheet for the sides took two days.
I decided to use a roasted walnut oil I like the color it gives the board and it hardens the wood over time. I bought a 16.9fl oz can trust me you will need two cans this board just soaks it up some people have stated using alot of oil at one time covering it and wiping the excess off after X amount of time with a small rag or towel if you do it this way your going to be wasting alot of this oil (roasted walnut oil $10+) do it by hand using small amounts of oil until you have covered the whole board let sit over night or 6 hours minimum before wiping down again. If you leave large amounts of oil on the surface the oil will be absorbed faster on some areas than others and the results will be very uneven
It's big and I have found when preparing a large meal, I have used every part of it. If you have the space, it truly is the perfect size, giving you plenty of room to work. As a bonus, the thickness adds height and proves to be more ergonomical for me as well being 5'9". The weight is wonderful because as you work, it does not move on you. It is completely reversible if you would need it. I do keep it out on my counter. It would be rather difficult to store due to its size. Before I begin preparing food, I simply mist some white vinegar onto the board and wipe dry to clean it.
When it arrived, it was just as thirsty as others said it would be. I used a different prepping technique. After 3 or 4 applications of mineral oil, which it soaked up instantly, I wiped it thoroughly dry and let it alone untIl the next morning. I then began applying generous layers of walnut cooking oil. Walnut oil is in the grocery section with your other cooking oils. I chose to finish the board off with walnut oil instead of mineral oil because walnut oil is most certainly food safe. Not that there's anything wrong with mineral oil per se, but it is derived from petroleum, which I am fine with it wicking to the center of the board, but I preferred walnut oil at the top most surface where food dIrectly contacts the board. Despite what you may have been told, walnut oil in particular does NOT go rancid. It is a hardening oil. Therefore, you also don't have to wipe off the excess. It will not damage the finish by leaving it on overnIght. Because mineral oil is so cheap, I started out with that. The problem with mineral oil is that it is a non-hardening oil. Therefore, you do have to thoroughly wipe off the excess after you allowed to sit for about an hour. If not, you can cause orange peel on the board. Hardening oils, such as walnut oil, don't dry but instead harden through polymerization and they provIde more protection. I went through an 8 ounce bottle of walnut oil just preppIng it for its first use. I reapply the walnut oIl a couple tImes a week now. Do not use other food oils though, such as vegetable oil or olive oil, because they oxidize and DO become rancid! In fact, I found a beautiful old 9 Inch butcher block for $2 that had dried out and been discarded in a thrift store. It had cracked a bit on the edge. I sanded down the top and edges to clean up the knife marks. I bathed it in walnut oil. Next morning, after wicking had caused the oil to soak in deeper, the cracks had healed and were completely gone! In short, walnut oil just makes more sense to me on a butcher block, but mineral oil is a little cheaper and will work as well.
Because the board is so heavy, you cannot easily haul it to the sink to wash, nor would you want to. The best way to clean it is with white vinegar in a spray bottle. Vinegar is naturally antibacterial and obviously food safe. It kills salmonella, e coli, as well as the other culprits that cause food borne illnesses. Just spray the board with the white vinegar, wipe it dry. While you're at it, you can clean the rest of your kitchen with it too!
I have no doubt an heir will enjoy this when I'm gone. With proper care, it's made to last for decades.