Butcher Block countertops are particularly popular for the unique warmth of color they provide to any kitchen. The golden hues of wood grain are also extremely individual thanks to the natural variation of wood grain patterns. Swirls of lighter and darker grain and natural growth marks will ensure you never tire of the natural beauty of your countertop.

Natural wood countertops also have the advantage of being one of the most effective antibacterial surfaces you can install in your kitchen. The reason Butcher Block countertops have such superb sanitary properties is due to the presence of naturally occurring anti-microbial substances in the wood grain. No other man-made or natural countertop surface other than natural wood can offer this sanitary advantage.

I agree with Bonnie don't cut chicken or fish on butcher block and prep other foods until you have bleached the surface...

Tim

Is it a bad idea to use the butcher block top as a cutting board? Wasn't that it's original purpose back in the day? I thought one of the reasons they are so thick is so that you can have them surfaced down after extended use. Why is it a bad idea to cut chicken and fish on them? Can't you just clean it off as you would a cutting board?

I don't see any reason not to use your butcherblock counter in the way it has been used for Millenia - As for chicken or fish, as long as you clean it with lemon juice or vinegar (no need to use chemicals like bleach) you'll be fine.

My parents have had wood countertops in their kitchen for 30 years and so far no one has died or become ill. As long as you disinfect them after use you should be fine. The issue with cutting raw meat is that you have to use bleach or super duper hot water to kill the bacteria. Bleach will quickly damage the finish and hot water...ouch! They use plastic cutting boards for uncooked meat because they are easier to clean.

Plastic cutting boards harbor bacteria and wood kills it.

what kind of wood is the butcher block made of and what brand is it

Take a look at this link
http://chowhound.chow.com/topics/355151#5546489