FAQ on Butcher Board

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What is the purpose of a butcher board?

A butcher board is a styled block – constructed of one or more hardwood pieces – that is occasionally used for heavy chopping and cutting of meat and vegetables. It can also be used as a cutting board, however this is not recommended. Ellementry's butcher boards are designed specifically to withstand the rigours of cutting and slicing.

The butcher's block is a form of constructed wood that is ideal for heavy-duty chopping tasks such as huge portions of meat. A butcher's board is one of the most eco-friendly pieces of kitchen equipment you can own. Elementary offers high-quality butcher boards such as the Teak Wooden Butcher Board and wood butcher boards in a variety of eye-catching forms.

There are two distinct butcher's board styles:

When lengthy strips are put lengthwise and attached with a food-safe adhesive, an edge grain board is created. These boards are not recommended since they have a tendency to dull the knife-edge.

End grain: When wood is cut width wise and spread out in a checkerboard pattern, it is referred to as an end grain board. This is the most often utilised board style, as it is gentler on the knife-edge. After cutting, the fibres of the wood pieces tend to seal up and leave no signs, extending its shelf life.  All of these factors should convince you that the end grain board is a wise investment.


Benefit of ellementry butcher boards

  1. Easy cleaning: If you're wondering whether or not wooden butcher board can be washed, the answer is a straightforward yes. Simply rinse it with a mild detergent thereafter. Abrasives and deep water soaks should be avoided at all costs.
    Ellementry Butcher boards have a reputation for being difficult to clean, which is not the case. All that is required is a wipe with a light detergent followed by warm water. You should ensure that the board is completely dry; otherwise, mould growth is a possibility. It is best to keep the board in a well-ventilated place to ensure that it dries completely. Never use harsh detergents, since they can cause the tour board to dry out and shatter. Due to the fact that the boards available at Ellementry are constructed of wood, washing them with a gentle detergent will keep them free of abrasives. 


  1. Perpetually new- If properly cared for, the butcher's board will last a very long time. It is capable of self–healing minor knife nicks. To keep it looking new, apply bee's oil liberally once a month (which is a blend of bee's wax and mineral oil or any other food-safe oil). Any other oil, such as walnut or linseed, can suffice. These lubricants allow you to retain the block's hardness. However, you should abstain from using olive or corn oil. Thus, sealing the boards with the appropriate oil at regular intervals (at least once a month) can ensure that they remain your kitchen's constant buddy. Additionally, you can saw your board to smooth out the deeper niches.


  1.  The thickness of the butcher board is determined by the use for which it is intended. When cutting vegetables, knife labour such as slicing, julienning, dicing, and chopping is minimal, and any chopping board will suffice. On the other hand, because meat requires quartering, deboning, and filleting, you would anticipate a larger work space that is solid enough to avoid being destroyed. The butcher board should be at least 2 inches thick. The thickness of the board is critical since it adds weight to the board. If the boards are not sturdy, and you are quartering meat, the board will always slide off, or the flesh will fly up into the air or fall to the ground. You can always chop vegetables and meat on the butcher's board. In this situation, cut the greens first and then proceed with the meat quartering.


  1. Sanitation: Because wood is porous, it has traditionally been accused of harbouring bacteria. However, studies have demonstrated that hardwood boards are more sanitary than all of their alternatives. The most effective method of cleaning a butcher's board is to promptly rinse it after usage. After that, disinfect it with 3% hydrogen peroxide. Coarse salt or baking soda can be used to clear stains. Finally, deodorise with white vinegar and sanitise with diluted bleach. Please take care not to use harsh bleaching agents on it. Additionally, it is recommended that you never place the board in a dishwasher. Otherwise, your board will be ruined. Ellementry's boards are constructed in such a way that they resist scratching.


Why you should choose ellementry wooden butcher boards?


Ellementry wooden butcher board surfaces help to keep your butcher knives sharp.

Ellementry wooden butcher boards are large, which makes them ideal for slicing and chopping huge quantities of meat or vegetables.

Ellementry wooden butcher boards are made of mango wood and teak wood

These butcher boards are designed to suit all of your chopping needs, whether they are for high duty chopping or just for regular use.