As I mentioned on Facebook and in a previous post (inquisitive readers keep me on my busy toes), I’m using a slightly different method for treating my new walnut countertops. So, after a second coat of the stuff and answering a few more questions, I thought a post dedicated exclusively to the the product would be helpful in case you’re considering butcher block countertops of your own. For the record, this is not Ikea butcher block… they turned out even better!
Originally, I was planning on going with Ikea for my counters and staining them to a darker color to fit my design plan (Ikea counters came in beech and birch, which if I left them in their natural color, would be too light for my liking). Regular wood stain by itself is not food safe, so after researching my options, it appeared that the only way to both fit my design concept and protect my food from possible contamination would be to use a product over the stain color called Waterlox. As a second precaution, I wouldn’t want to actually prepare food on the surface itself, but would use a cutting board or something similar. This second step wasn’t really an inconvenience; I have always used cutting boards and hadn’t really considered using the counter surface itself for cutting (I like character in wood as much as the next gal, but I can imagine this looking terrible if doing this all the time). I’d read tons of reviews on Waterlox, and was fairly confident that things would work out as long as I kept re-treating the counter every year (I’d also heard that this product lightens the stain color by about a shade, just in case you were thinking of trying this yourself).
That whole plan changed when I had to find a last-minute alternative to the Ikea butcher block. But in my panicked sourcing challenge, I wound up with a blessing in disguise: instead of beech or birch, my new countertops would be made of walnut. In its natural state, this particular species of wood was already a friend of Darth Vader (on the dark side). I wouldn’t have to stain it to make it darker – I could keep it au naturele and get the color I wanted. So instead of having a limited list of products to then make the counter food-safe, I could use a product as simple as mineral oil – which would protect my counters from water & normal use, but still keep the counters safe around food prep. Again, I wouldn’t be actually cutting things directly onto the counter (I would still use a cutting board), but I wouldn’t have to concern myself with the possible contamination issue either. Right on.
There are a number of “butcher block” oil products out there (with varying price tags), so I did a little bit of online research again to see if I really needed these versus a regular bottle of mineral oil from the grocery store. What I found was this: if all the bottle has in it is mineral oil, it’s a complete waste of money to buy the stuff exclusively made for butcher block. Both are perfectly acceptable, but one is both more convenient to find and cheaper. Winner, winner.
However, there is another product that combines both oil and beeswax made for butcher block. This product not only conditions the wood & protects it from water (the oil), but also fills in any gaps and dings in the surface of the wood to gradually build up and protect it even more (the wax). Even though the costs are considerably different for these two products ($9 bucks versus $2 for just mineral oil alone), I decided to give it a try. A $7 experiment wouldn’t be too bad, don’t you think?
After sanding the wood down with higher and higher grits (the wood was pretty smooth to begin with, so I started with 180 and then moved up to 220 and 320) and wiping down with a tack cloth, I was ready for the first glimpse at (part of) my new kitchen. Two coats of the beeswax/mineral oil mixture later, here are the results:
You know I’m a fan of re-using old t-shirts in various applications, and my countertops were no different.
A simple application of wipe on, let soak (overnight), wipe off with another (dry) cloth. And repeat. Before:
I absolutely love the variation in the wood.
Just a few more treatments before I’ll feel comfortable with normal use (and then of course, regular treatments every month or so). The walnut feels rich and not at all thirsty (which is a tremendous relief). I’ll test it out after one more treatment to see how water is beading up around the sink, and I’ll be good to go. I know it’s going to require a little more care than, say, a laminate countertop, but for this kitchen, I think it’s a perfect fit.
And oh, yeah – ignore the nasty walls. I’ll get to the details on that disgusting mess later (surprise, surprise – it has to do with living in a house that had these kinds of builders and this kind of a previous homeowner). We’re just talking about good wood here.
And of course, my inability not to giggle at that comment.