Practical advantages of butcher block over soapstone?

5 years ago

In our kitchen remodel, we are going with soapstone counters. However, our layout will also have two movable workbenches (that will serve both as extra prep space and dining tables). I was going to go with stainless workbenches - I love working on them and they're cheap.

But I was wondering if there's any point of getting one stainless bench and one butcher block bench. I would only get a wood bench if there were times when it's substantially easier to work on wood than soapstone or stainless, e.g. working with dough. If the stone and metal surfaces cover all my bases, I'd rather stick with 2 surfaces than 3.

Does anyone have experience with soapstone and butcher block who could shed some light on this?

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Comments (5)

palimpsest
5 years ago
Butcher block will be better for your knives if you work directly on the counter.
Fori
5 years ago
Unless you're cutting directly on it, I don't see a practical advantage to the wood as a work surface.

As a dining or serving table, I think the butcherblock would be nicer thank stainless. It's just "friendlier" than stainless. (I assume you aren't going to be putting soapstone on a movable workbench.)

If you serve with a lot of delicate glassware, the butcherblock might have an advantage there, although stainless usually has enough of a bounce to be forgiving. And if you're going to move these tables with small items ON them, wood might have less slipping than stainless.

So...I guess for me it would depend on how often you plan on moving the tables and if you'll be using them as serving carts or just keeping them mostly parked in one spot.
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justanothercook
Original Author
5 years ago
Thanks, Fori and Palimpsest!

I won't be cutting directly on any of my counters...this has always seemed crazy to me since I've mostly used stone counters and I like my knives...I don't think I could break the habit of pulling out a cutting board even if I tried.

The workbenches aren't really going to be moving often. It's just that we have a small kitchen and no dining room (life in a city...), so this is a way to maximize flexibility by being able to combine and separate 2 surfaces in multiple ways.

I appreciate the note about stainless being less friendly looking and slipperier than wood. I've used a stainless workbench as a dining table before and I'm OK with both of those aspects. I kinda like the look even though it's not as warm, and I love that you can sanitize the hell out of it between prep and eating.

Sounds like stainless is the way to go for my needs!
Fori
5 years ago
Yep, stainless is good stuff! I have stainless counters with a smaller wood baking counter and even when the lower height of the wood would be handy, I'm drawn to use the SS because it's so cleanable.
texaspenny
5 years ago
I have soapstone and make bread on it all the time with no issue. If you have used stainless before and like the look/cleaning aspect I'd say go with that.