Q What’s the best finish for a butcher block work surface?
A I’m sure this question will get a wide range of responses! My wife, who taught culinary arts would say, “Nothing!” She just wanted a plain, clean, cleanable wood surface. I made cutting board countertop insets for her, and she cut, chopped, shredded, grated, kneaded and peeled on them for many years. Indeed, they showed knife scars and badges of wear and tear, but they looked “right” in a real working kitchen.
However, plain old wood may not be everyone’s cup of tea. Any “film-building” finish you might apply will be subject to chipping, peeling and scratching. This may be fine — especially if the chef is wanting something that looks better and is willing to treat the surface…
