Butchers block commission request

[rafezetter]

I had a request come past me today for an endgrain butchers block, but it's BIG, and although do-able by me; a person with a semi-commercial setup may be able to make this in an amount of time that makes it a profitable venture. They have requested it be made of hardwood, preferably at least 2 species if not more and the blocks set in a "random" pattern rather than checkerboard, but still equally sized.

The block itself needs maximum dimensions of:

5 inches thick, 13 deep and 22 long. No border was mentioned, but might be wise.

Is there anyone who might be able to give me a price for something as large as this?

From what I can tell the random pattern request suggests it could be made from offcuts of hardwood, but it will need to be foodsafe species, and foodsafe treated.

 

[Zeddedhed]

Professional butchers blocks almost always have a border and are through bolted. Is it going to be used in a professional environment or just a domestic kitchen?

 

[Phil Pascoe]

I'd think it was rather small for a random pattern to look any other than a mess? Maybe it's just me?

 

[No skills]

IMO depends on block size.

 

[Phil Pascoe]

Certainly. Is the block to be used? If so the individual pieces would need to be big enough to put threaded bar through.

 

[woodbrains]

Hello,

If the block was going to be used, I suspect there would be no request for a poncey random colour block layout. It sounds like a very interior designer, no practical use whatsoever, scenario to me! The reason I say this is, food prep should be on tasteless, odourless, non poisonous woods, which is why proper ones are made from maple or beech or sycamore. Not a lot of choice and not much contrast in colour. A real foodie would not have oak IMO, it has a strong odour and lots of tannin in it. Walnut has smell and taste and may be poisonous to some (contains juglone). I have seen chopping boards with both; madness if to be used practically. I can't think of many other woods that would satisfy the criteria.

Mike.

 

[Beau]

Hello,

If the block was going to be used, I suspect there would be no request for a poncey random colour block layout. It sounds like a very interior designer, no practical use whatsoever, scenario to me! The reason I say this is, food prep should be on tasteless, odourless, non poisonous woods, which is why proper ones are made from maple or beech or sycamore. Not a lot of choice and not much contrast in colour. A real foodie would not have oak IMO, it has a strong odour and lots of tannin in it. Walnut has smell and taste and may be poisonous to some (contains juglone). I have seen chopping boards with both; madness if to be used practically. I can't think of many other woods that would satisfy the criteria.

Mike.

Would have thought cherry would be OK. Nice close grained and hard wearing

 

[rafezetter]

Hi all - nice to see the discussion so here's some answers:

The block will be used later down the road as a food prep freestanding unit with legs - but temporarily as a TV height shim on top of an existing unit hence the rather odd sizing of 5 inches thick (please don't get into that - I did.... at length and they were set on this solution, even when told the price could run into the hundreds); so domestic use rather than professional, probably not with a butchers cleaver going by the wife's appearance, (very hollywood wife, instead of yorkshire farmer!)

They have not set block size, so maybe smaller than usual blocks to reduce the messy random pattern, but from what they said about the block I think they are looking for more of a "made from offcuts" sort of style anyway.

Woodbrains answer is just the sort of info needed to pass on to the customer. I wonder if just the differing end grain patterns would be enough to provide the "random"? Could vinegar mild ebonising be sufficient for the sycamore?

 

[deema]

I would contact this chap,

http://mtmwood.com/

He does some awesome butchers blocks. You can have anything with any pattern you want. Plenty of his work on uTube.

 

[No skills]

How much is the shipping from Russia?

 

[woodbrains]

Would have thought cherry would be OK. Nice close grained and hard wearing

Hello,

Cherry would be OK so would birch. Ash has a nice odour, but not too strong so might pass. I would steer clear from anything exotic, though. Those Russian chopping boards look like they have a lot of exotics in them. I actually think they look dreadful, too, but that is just my taste. Developing sensitivity to exotic wood is a real danger, though. I have known some craftsmen who have to avoid, (and any related specie) timber due to allergic reactions developed over being exposed to them over a period. Wenge, rosewood, walnut and cedar are some that I actually know woodworkers who are having to avoid. I steer clear of iroko myself since I had to have nasal steroid treatment. I think it is best to stay with known safe timber for food use. That said, I think there is enough diversity in single species end grain to look good. (Best)

Mike.