What's in a Lemon? Just ask your butcher block counter top!

This is no 'lemon,' believe me. While it is a handy, dandy thing to have, especially while cooking, Butcher's Block can become a nightmare if not maintained and cleaned well.

Because the wood is real in most cases, it has pores or openings in the grain. When cutting and preparing raw meat, bacteria and food particles can seep inside. And each time you cut on it, remember, you could be creating new openings. Because of this, the butcher's block counter or cutting board should be cleaned immediately after every use, first with hot water and a soapy dish liquid.

An article on http://www.ehow.com/, states that butcher block counters absorb food odors, oils and bacteria from raw meat. They say it is "imperative," to clean  right after use. They suggest using the dish liquid, but then advice to use a bleach mixture to complete the process.

I am not a fan of bleach, especially around food. You can decide what is right for you, but I use lemon. Yes, your everyday lemon, every night. The article does suggest lemon, but as a step after the bleach.

I clean the butcher's block with hot soapy water after use and let it dry. Then before the kitchen closes, I take a lemon and scrub the counter with it and let it sit overnight. I wipe any residue from the counter in the morning. And then it is ready for use again.

The article at http://www.e-how.com/  WARNS  not to use olive or vegetable oils to protect the wood, as it will spoil. They suggest to either use mineral oil or a food preparation surface commercial product, which is what my customers use on their butcher block counter. Those products can be found at your local hardware and grocery stores.

Butcher's Block is really a good thing to have. It makes cooking easy for seasoned cooks and cooks like me who like to get in the kitchen, get it done, and get out. But you have to make sure, for health's sake, to keep it sanitized and bacteria free. Enjoy and happy cooking!