The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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MNBäcker's picture

Butcher Block Countertop considerations

January 9, 2012 - 12:25pm -- MNBäcker
Forums: 
Baking Equipment

So, I am looking at re-doing our kitchen island in a few weeks. Our kitchen has all laminate countertops, so my first instinct was to get the same laminate to match those countertops. The island is about 72 by 48 inches. After thinking a little bit more about it, I am now also considering butcher block (maple) for a nice contrast and REALLY nice work surface for my baking breads.

I guess my questions are:

those of you who have Maple butcher block, how easy is it to take care of it?

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KipperCat's picture

Favorite Counter Surface?

July 8, 2007 - 1:15pm -- KipperCat
Forums: 
Baking Equipment

What is your favorite counter surface for breadmaking?  I still have a temporary top on my island because I can't make up my mind on a permanent surface.  Original plan was for stainless with integrated sink, but sticker shock has me rethinking that one.  I'm considering all granite, all silestone, or a mix of granite and butcherblock.  There will be a sink, and I don't want butcherblock for the sink area.

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