Blocks Maintenance and Care Instructions


Certainly the ultimate kitchen will have natural butcher block counter tops throughout. However, any design and decor can be enhanced by the addition of this gorgeous, yet useful, surface. Many home chef’s appreciate a built-in cutting surface next to their cooktop. A small section is also often used over the built-in dishwasher. A butcher block island under a hanging pot rack makes a perfect prep area, or you may want to add the warmth and beauty of butcher block as a raised breakfast bar with stools.


John Boos & Co. offers two unique finishes. One is perfect for your application.
Penetrating Oil: If you wish to use your butcher block top as a cutting surface, this is the only finish to purchase. Just like cutting boards and butcher blocks, the natural wood surface is protected by oil, which is actually absorbed into the fibers. It is advisable to periodically re-oil your butcher block tops to preserve their beauty and durability. If, after heavy usage, you wish to remove cut marks, just sand off the top and re-oil. It will look like new.
Varnique: This beautiful semi-gloss finish is virtually maintenance free. It is impervious to most household chemicals. Cleans up easily with mild soap and water. The fine furniture look makes it the choice for kitchen island bars and eating counters. Cuts into the finish should be resealed immediately to prevent the exposed wood from absorbing moisture. John Boos EZ-DO a wipe on poly gel is recommended for use.



1) Periodically (once every several weeks, depending upon the use and household conditions), apply an even coat of mineral oil or Boos Mystery Oil to the work surface of your butcher block. Sponge on with a rag!
2) DO NOT allow moisture of any type to stand on the block for long periods of time. Don't let fresh, wet meats lay on the block longer than necessary. Brine, water and blood contain much moisture, which soaks into the wood, causing the block to expand, the wood to soften, and affects the strength, of the glued joints.
3) Use a good steel scraper or spatula several times a day, as necessary, to keep the cutting surface clean and sanitary. Do not use a steel brush on the cutting surface of your block.
4) DO NOT cut fish or fowl on the work surface of your butcher block, unless you have thoroughly followed the instructions in step the moisture barrier must be intact prior to cutting any type of fish, seafood, or fowl on the work surface of your butcher block. ALWAYS CLEAN THE BLOCK THOROUGHLY AFTER CUTTING FISH OR FOWL ON THE WORK SURFACE.
5) Be sure NEVER to cut continuously in the same place on the top of your block. Distribute your cutting over the entire work surface so that it will wear evenly. DON'T use a razor-edged cleaver. It will chip or splinter the wood and produce soft spots. Your cleaver should have dull sharpened edge for best results.
6) NEVER wash your block with harsh detergents of any type. DON'T wash your butcher's tools on your block.
7) At the conclusion of a day's work preparing meat or food on your butcher block, scraping the block will remove 75% of the moisture. After scraping, immediately dry thoroughly with an absorbent towel. This assures an odorless, clean cutting surface for the next day, and prevents premature quick deterioration of the work surface.
8) Maintain the same bevel on the edge of your block, as it had when you bought it. This prevents splitting or chipping of outside boards.
9) Your block, should be turned over periodically to allow even usage to both work surfaces.
Note: Butcher Block cutting boards are not dishwasher compatible.


Stainless steel is durable, and can be long lasting, if proper care and maintenance is provided.
1) Keep table clean. DO NOT allow liquids to stand on stainless for prolonged periods. DO NOT allow food particles, dirt, or other foreign matter to stay in contact with stainless for prolonged periods. Keeping the shelf and legs clean assists in the deterring of bacterial growth.
2) It is recommended that Dow Fantastic or Glass Plus be used with a paper towel when cleaning stainless. DO NOT USE an abrasive cleaner! This will scratch the surface of the metal. Chlorine bleach should not be used to clean the stainless surfaces.
If chlorine bleach is used, it must be thoroughly rinsed off immediately with water.


1) Be sure any spills are cleaned up immediately. Excessive moisture and certain chemicals allowed to stand on a finished surface can cause damage.
2) Clean spills or soiled areas with a damp cloth and dry thoroughly.
3) Periodically, apply a coat of spray wax, paste wax, or lemon oil to finished surface. This will enhance and protect the finish and insure a moisture barrier is intact in the event the finish becomes scratched or worn. 4) Minor scratches and dents can be easily repaired by rubbing the affected area with steel wool or fine grit (#220) sandpaper. Remember, when rubbing or sanding always sand with the grain. Feather edges of repair into the surrounding area. Remove all dust and residue and apply EZ-DO poly gel or a clear lacquer type finish. EZ-DO poly gel can be purchased thru John Boos & Co.. Confine touch-up only to area which has been sanded. Remember, follow manufacturers directions on product label when refinishing.
5) Major scratches and gouges where large portions of wood have been removed or damaged should be handled by a professional experienced in furniture repair or a serious do-it-yourselfer with the proper tools and equipment.
6) Mineral streaks-Natural coloring of wood due to mineral deposits in the tree. Repair is not required and will add to the individuality of your table. Sizes can range up to a 1/4" wide and up to 3" in length..

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