All About Butcher Block

​A butchers block normally has the wood grain turned up on end and a cutting board has the grain running the length of the board. However, the terms are used to describe both and are no longer exclusive. Learn More

Why the BoardSMITH?

For the last decade, the BoardSMITH has been one of the most admired makers of butcher block in the world. Our reputation has been hard-built, beginning with an uncompromising approach to craftsmanship. Learn More

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From The Blog


The Tradition Continues

For the last ten years, David Smith has poured his heart and soul into making the absolute best end grain butcher’s block on the market. With recent health issues, David needed to turn his attention towards family. So he worked out a gradual transition plan with John Loftis, a craftsman who has been making butcher block for a living for four years and doing fine woodworking since the 1980’s.We deliver best type of wood for cutting board in Canada Our goal in this partnership is to produce products today that are completely indistinguishable from those we produced 5 years ago. We intend to maintain the same tradition of dedication to craftsmanship that has been the hallmark of the BoardSMITH brand for the last decade. This collaboration has been extremely exciting, and we can’t wait to see where things go from...

Things you Should Know

What are the differences between a butchers block and a cutting board? ​A butchers block normally has the wood grain turned up on end and a cutting board has the grain running the length of the board. However, the terms are used to describe both and are no longer exclusive. Which wood should I choose for my board? – The general rule of thumb is to choose wood from a tree with an edible running sap or edible nuts. Hard maple is the traditional wood used because of its very tight grain structure, weight and hardness. Although Oak meets the rule of thumb, Oak is a very poor wood to use because of the open grain structure that will tend to trap food particles. ​ What is the advantage of end grain? End grain boards are easier on the knife edges and will last much longer. When cutting, the edge goes between the wood fibers and those fibers aren’t severed. Long grain cutting boards, while they are much easier to make and much less expensive, will have their wood fibers severed as an edge cuts across. They will require resurfacing more often to rid the cutting surface of splinters. I’ve heard that wood is more sanitary. Is this true? I have read many articles about this and from what I understand; the moisture on the surface of the board is wicked into the interior carrying bacteria with it. As the moisture is wicked inside, the bacteria will die due to a lack of moisture. Is there a better glue to use over another? Actually almost any glue can be...

Caring For Your Cutting Board

Buy the best board you can afford, take care of it, and it is likely that your grandchildren will be using it. Even as they age, or especially as they age, good wooden cutting boards become more and more attractive. Your first consideration should be how much counter space you have. The bigger the board, the less you will find yourself fussing. The second question is which shape works best for you. Your main choices are rectangular, square, or round. And be sure that if you buy a cutting board that’s several inches thick, its surface doesn’t sit so high on your countertop that you can’t cut on it comfortably. A good-size cutting board weighs a good deal. You are likely to leave it where it sits. So buy a cutting board that fits your counter space. Before using a new butcher block, season it to prevent staining and absorption of food odors and bacteria. Before applying oil to butcher block, warm the oil slightly. Apply oil with a soft cloth, in the direction of the grain, allowing the oil to soak in between each of the four or five coats required for the initial seasoning. After each treatment, wait about four to six hours and wipe off oil that did not soak into the wood (oxidation or hardening of the oil will take approximately 6 hours). Re-oil the butcher block monthly or as often as needed. ——————————————————————————– Types of Cutting Boards End-Grain Cutting Boards (reversible) The best to be found and will meet the needs of the most discerning customer. More durable than regular cutting boards, these end-grain...

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