Butcher's blocks, made for heavy work.

How each block is built

The Tadcaster is made from end-grain beech, with a pale colour and fine, even grain. A practical block for everyday use.

The Checkley combines oak and walnut in an end-grain checkerboard. Each section is cut, turned and placed by hand before the block is glued and clamped.

The Yorkshire is made from end-grain American cherry and sycamore. At 9 cm deep, it is the deepest block Ewald makes and suits a permanent spot on the worktop. For a closer look at the work involved, read Why does a handmade chopping board cost more?

What is a butcher's block?

A butcher's block is a thick, heavy chopping block made from end grain. Short hardwood sections are joined with their cut ends facing up, so the knife meets the ends of the fibres. Its weight helps it stay put during chopping, while the depth leaves material for resurfacing when the working face becomes worn.

Each block is made one at a time at Ewald's workshop near Selby, North Yorkshire, using British-supplied hardwoods. The name comes from the butcher's shop, where a heavy block provided a fixed surface for repeated chopping and cleaving.

What's the difference between a butcher's block and a chopping board?

The main differences are construction, thickness and weight. An edge-grain chopping board has long strips of timber laid side by side and is usually lighter and slimmer. A traditional butcher's block uses end grain and has more depth and weight for repeated chopping. The term butcher block cutting board is also used, particularly in the US.

Why is end grain used for butcher's blocks?

End grain puts the cut ends of the wood fibres under the knife. The blade meets upright fibres rather than cutting across their length. Light knife marks can be less noticeable on this surface, although it still wears with use. This construction has long been used for butcher's blocks, which can be resurfaced when needed.

Ewald looks at the evidence behind claims about knife edges in End grain chopping boards: what makes them so special?. The reasoning is plausible, but the evidence is limited. For a slimmer piece, see the end-grain chopping boards collection.

How thick should a butcher's block be?

It needs enough depth for stable use and future resurfacing. End grain moves as moisture levels change, and flattening a worn surface removes some timber. A deeper block leaves more material for that work and usually adds weight too. Check each block's dimensions and weight to find one that suits your worktop and is manageable to lift.

Can a butcher's block be used as a worktop?

These freestanding butcher's blocks sit on your existing worktop. They do not replace a fitted kitchen counter. A chopping block worktop usually uses long timber staves to create a continuous surface. A separate block provides a chopping surface on top of the counter and can be lifted off for cleaning and oiling.

How do you care for a butcher's block?

Wash by hand, dry thoroughly and oil when the wood looks dry. Use warm water and mild soap, then towel-dry and allow air to reach all sides. End grain can need oiling more often than edge grain, roughly monthly with regular use. Never soak a block or put it in the dishwasher. A worn surface can often be flattened and refinished.

The care guide covers washing, drying, oiling, stains and smells. If your block needs resurfacing, the Refresh Service can assess it for flattening and refinishing. Boards made by other workshops are also accepted for assessment.