Why mineral oil? Isn't that a petroleum based product ((((Cancer!!!!11))))?
So this could be a moment where we list a bunch of scientific studies and really get into the whole debate... but instead, let's just say "okay, it'll give you cancer... so we won't use it... and we will use something else."
So what do you use? Well, a lot of people jump to vegetable oil. And that turns rancid. So you can get sick in the next month or maybe get cancer in your 70s. I know what I'm choosing. What about walnut oil? That could work, but a lot of people are deathly allergic to nuts and nut based products. There's tung oil of course, but it is sourced from China and South America and I've tried to keep all aspects of producing within the USA.
To close, I'd like to make the point being made here is that we are all exposed to a lot of substances, particularly in a city, and concerns over a petroleum based product being used as a finish for your cutting board should probably be on the bottom of your list of concerns as you're barely consuming any of this mineral oil if any at all. Compare that to air pollution which you inevitably must breathe. Or whatever makes your phone work.
]]>Unless you're one of the few who intend to chop on your top like a butcher, I'm going to actually going to start with aesthetics. (And look, if you are looking to chop on this like an episode of Chopped, then you definitely should be getting a wood top).
First, keep in mind that unlike granite, wood will change in color overtime. If you got the natural route, you'll eventually get stains (hey, stuff happens), but that isn't actually what I'm talking about. Even if it is varnished, the extent to which it is exposed to the sun will change the color, often making it lighter. Think keeping it in the shade will keep it neutral? Nope. Eventually, it will change however little for however many years. Granite won't. Does this make granite better? We don't think so--we come with the premise that you're taking something that was once alive and it changing is part of its appeal. It's exactly that which gives wood its warmth.
Second, wood will expand and shrink; granite won't. If you're going with long grain (aka face grain or edge grain), then you don't need to worry really. The change you'll see is minor and you'll probably not even notice it. End grain? Oh, that will shrink and expand A LOT. We've seen it do so as much as 7% over 6 months--and this is with the wood already have been kiln dried. A lot of this has to do with the fact that homes tend to be drier and warmer than lumber yards and shops. Obviously, it doesn't shrink forever. At this point, any further change will be nominal. However, for this reason, we recommend only using end grain on kitchen islands--and never for tight spaces.
Third, wood can chip--but--it can be repaired; granite cannot be repaired (at least to my knowledge!). I think this area is the smoking gun for wood. Chipped granite just means getting a new granite top, and that's the worst news. Or it means it sticks around for years. I take it back, that's the worst news. Wood stains? So you can sand it. There's a dent? You can potentially fix it with a hot iron and a towel. It chipped somehow? A new piece can be glued on to replace it. Obviously, none of us want this to happen, but if it has to happen, it's actually if it happens to wood.
Conclusion?
We think it is largely personal preferences and design choices, but the one key advantage wood has is its flexibility when compared to granite. Lastly, if you want to slice and dice like a butcher then go with a classic butcher block.
I must admit, I'm proud of this addition as I've been working on it off and on for the past six months. Well, this iteration of it. Truthfully, I've probably been working on it for over a year. Fortunately, my desire to tackle calculus meant revisiting Algebra and that helped form my thinking when creating this formula. It's also taught me the importance of excel.
Any customizations you have on smaller pieces can be made by adding it into the textbox upon purchase. Check it out and please let me know if you have any problems.
nils@brooklynbutcherblocks.com
]]>While I still enjoy going through a classic cookbook, I find myself surfing the web for the majority of my recipes. I was tired of my iPad always falling over on its flimsy mount (which just took up even more valuable space) while scrolling through Epicurious. Then it occurred to me: why not combine my cutting board and my tablet mount? I really wanted the look to mirror that of some tablets out there, so it has a marble like finish, and the look of the dock is straight forward and consistent. Additionally, this board is reversible. The raised back serves as a stop to keep the cutting board flush against the edge of a counter when cutting. You can see the design more clearly in the profile shot. Ah, how I love something that serves a dual purpose.
Gear Patrol and Cool Hunting have also thought this butcher block is particularly rad, among others(it spread like a wildfire on a few tumblresque design blogs). Plus it caught the eye of Playboy in Argentina. Yep, it's just that sexy.
]]>While the first American Flag Board was end grain to help distinguish it a little bit more from what was more commonly seen out on the web, featuring more imported hardwoods like Purpleheart and Padouk (they're still FSC certified though, aka sustainably forested). In terms of determining waste and production, the end grain is a bit wasteful and tricky to just make every now and then. That's why I decided to make a long grain version, which I've actually come to prefer far more (that's just me though). When choosing woods, I thought it make more sense to select domestic woods to make it American-made through and through. Maybe we could call it Roots-to-Hands? Maybe not. The first few long grain versions had flat sides. I wanted to add a bevel or something to the edges, but it cut off the stripes on the top and bottom when you looked at them from certain angles, making it seem like a mistake. Fortunately, I found the edge for the boards, which they have now. The eye picks up on the curvature of the sides, so even though it may appear that those stripes are thinner, the mind can kind of pick up the slope. What I really love about those though is that they are a pleasure to pick up and really fit well into your hands. Lastly, the choice to keep it starless. I am typically not one for cutting corners (the only corners we cut are corners, har har) but the stars were proving to be a difficult part to produce--which is another huge reason why I decided to not make this board for years. While sifting through some college projects though, i found an old stamp I had made to serve as my signature. It was an American Flag that featured no stars. Given that, I thought it was actually quite fitting to make the board without the stars.
“SO HOW DID YOU END UP HERE?”
I consider myself a naturally born “maker.” Being hit with a spark of creativity, forging a more cohesive design, and then hammering out its details. If my life has had a theme, then this has been it.
What I’ve made through the years has varied a lot During childhood, you might have seen me making replicas of the dragon in Ruth Stiles Garrett’s My Father’s Dragon series. As the years went by, this evolved into a desire to make art. The “language” I would use in art making was highly influenced from my summers In Vermont, where I’d spend my days with my uncle and grandfather – two woodworkers and serious DIY project addicts. They introduced me to the basics of construction. With their hard work, a property from a barely inhabitable summer cottage transformed into a compound complete with a barn, a pond, an in-ground pool and two three-bay garages. Using this knowledge at Bard College, where I majored in Studio Arts, I tested my then-rudimentary construction skills by making large-scale sculptures and architectural installations.
After graduation, I gave Portland, Oregon a chance for six months before finally admitting that it wasn’t the place for me. The decision to go west wasn’t working, and as a result, neither was I. In the back of my mind, I always thought that I’d relocate to Brooklyn. Brooklyn has a vibrant creative community, so it felt like a good move. My friend Donna, who knew I was unemployed and uninspired, told me about a landmark article in the New York Times which featured young, innovative artisans living in the borough. She even highlighted a quote by noted Brooklyn knife maker and founder of Cut Brooklyn, Joel Bukiewicz, who, when asked about the new demand and supply for his products, stated that “it’s difficult keeping these guys stocked. It’s like sweeping a dirt floor.” Donna bluntly told me, “Sounds like this guy could use an assistant.” The next day I finagled a meeting with Joel, and shortly thereafter began working at Cut Brooklyn.
While apprenticing at Cut Brooklyn, I began making tangs – the part of the knife that eventually becomes the handle. I also developed a routing jig for Joel’s sayas (wooden sheaths for knives) while he oversaw the metal work. I was still pursuing art making in my spare time, but my frustration was starting to overwhelm me in my five foot ten inch basement studio (for the record, that is my height, so yes, it was very uncomfortable). I was having a hard time adjusting to New York’s confined spaces and began to think I was repeating the same mistake I made in Portland: basically, pursuing something that wasn’t bringing me any real joy or artistic satisfaction. There was still a void.
After a serious reality check, I decided I had to make some changes. I re-evaluated my life and realized that it was high time to try something new. My experience with wood in Vermont and at Bard, plus Joel’s influence as a craftsperson inspired me to turn my my low ceilinged art studio into a low ceilinged woodshop. Spending every free hour I had, I hunched over experiments, research and anything else I could get my hands on to learn more about woodworking. During this period, I made a few things, such as shelves, cabinets, tables and more. Joel had mentioned the value of end grain cutting boards months beforehand, so it felt like things had come full circle when I made my first butcher block. While I was intrigued with the ways I was able to treat, design and manipulate the wood into something both beautiful and useful, cutting boards were also a great fit because it gave me an entrance into the growing community of artisans. Enter Brooklyn Butcher Blocks.
I began attending markets, and as orders kept coming in and the buzz about the products grew, I realized that I would be a better help to both Joel and myself by going out on my own. I’m no metal worker, but I could still be a voice for Cut Brooklyn while promoting my own wares. Since then, I’ve been humbled and fortunate enough to appear in the New York Times, Tasting Table, Bon Appetit, New York Magazine and to have been recommended by Andrew Zimmern of Bizarre Foods.
So far, it’s been an interesting ride, and I’m excited about what’s to come. And even though my toys and tools have improved, in many ways, I’m still that kid drawing and hammering, excited to keep working.
-Nils
It's been a good 4 plus years since I've added an update, so I think I'll continue the original post here. Since this About was written in 2012, we have done a lot. In 2013 I relocated to Industry City, prior to its recent renovation. It was also the year that I went Full Time at Brooklyn Butcher Blocks, in part because my part time position with an artist was relocating to Los Angeles. It was scary, honestly, as I was equity financed, and it was everything I had saved from the years prior. This was for rent, rent security, and about $3500 in new equipment. Yikes! I ultimately decided it was worth giving it a go, for real. Fortunately, I held my own that year and then some. We got some help in the shop in the form of Julia and then Theo.
2014 was pretty incredible. I saw a clear interest in custom work and that has ended up becoming about 50% of the business. Plus we were starting to work with some of the finest restaurants, meeting some chefs who were really well-respected in their communities. Brooklyn Butcher Blocks was becoming a name in those circles. What's more is that I was aggressively trying to make sales, traveling to Los Angeles a couple times a year for a couple shows. 2014 was also the year that we were featured prominently in Esquire before the holidays, thanks to Bespoke Post who we would end up working with to a much larger extent the following year. That December was probably the single biggest month for sales made directly onto our website; we made over 500 pieces in those 5 weeks, granted it took 9 people and 14 hour days every day. No weekends, at all. Sorry I lied, I had one 9 hour day. If you ever wonder why it can be tough to get a hold of me, that's why.
2015 was vindication that what I was doing was starting to work. I traveled more than ever before, going to Austin, LA, Chicago, New Jersey and-I actually forget. At least a few people at every city had heard of our brand or recognized it. Unreal! I was perhaps most flattered when I went to 2nd Bar+Kitchen. I had just gotten done with the event and I wanted to see what fine dining was like in Austin. I wasn't dressed for the part though, with one of our Brooklyn Butcher Blocks pun T-shirts on. Regardless I thought it was worth a shot and the worst of it would be that they'd turn me away. How wrong I was! Instead, the hostess said the name outloud. At first, I thought she was just reading the shirt aloud like how people do signs, but her tone indicated otherwise.
"Do you work for them?"
'Uh, well-'
"Because my husband, a chef here, is a big fan of their work."
'Oh, well, actually, I'm the owner.'
It was surreal, random and beautiful for me. I suppose I might just be easy to make blush. 2015 closed out with a bang. First, in the fall, we worked with Bespoke Post and sold 8,000 cutting boards through them in one of their gift boxes. While sales made directly on our site were more like 2013 than 2014, we collaborated with MadeClose and TheSkimm and sold 585 iBlocks.
2016 was a shift. The first half of last year was unprecedentedly busy for the first and second quarter of the year, but Summer was the slowest its ever been. It wasn't all bad though, as this had me branch out into cabinetry a bit. I'm glad I did, it acquainted me with a few new skills. Fall also was slow to recover, and what's worse is that few people from the press reached out, which meant we had no big features to carry us through Christmas. Fortunately, I've been aware that we've been lucky, and as a result, 2016 was the year of research and execution of marketing. I'm no guru, but we successfully sold all 200 of our Father's Day Boxes, featuring meat from Ends Meat and Zieba Knives. Then come Christmas, I went full-throttle pushing our wares and managed to keep sales in the same ballpark as years prior. 2016 was also the year to reflect on the promise of wholesale accounts, and something we expect to be a larger aspect of our business this year. I've did a lot of research last year, and I learned a lot. I'm excited to executing it and seeing the results!
On this date, January 6th 2017, we have easily put over 12,000 Brooklyn Butcher Blocks butcher blocks into lovely homes, and that's not including custom work. I look forward to the challenges of this new year. Cheers!
Oh man, and I didn't even get to telling you about some of the classes we did last year! Well, you'll probably get to learn about them plenty this year.
-Nils 1.6.17
]]>So you've done your research, and you've gone into the depths of various forums and you're finding there's just too much information about something as seemingly simple as cutting boards. Well, let's expedite this for you, hm?
But before we do, let's address a common question... what's long grain? We use this term instead of edge grain or face grain. For what we're making, it doesn't make much difference and more importantly we find that edge and end just sound and look too similar for people quickly browsing the web or explaining it in person. That's why we've adopted the term Long Grain.
Okay, so what's the deal? End Grain is wherever you can see the tree rings. The other sides, that's Long Grain. The conventional wisdom is that End Grain is better for your knife's edge and Long Grain is more economical
Why? Thick of the wood fibers that make up wood like bristles on a brush. On Long Grain, it's like the brush is lying left to right, and you're chopping those fibers in half. On End Grain, you're actually cutting between the wood fibers, keeping the board sharper longer and making it easier to clean and thus more sanitary. That's all definitely true however I'd like to throw you a few situations where the answer, you'll find, really depends on your usage.
1. You cook occasionally, and even when you do, you don't necessarily use a cutting board. Generally, you'll find this kind of person has a long grain board, and it makes sense because the user only periodically uses the knife and block.
2. You cook most nights, and your knife is your best friend. Maybe you have kitchen gadgets, maybe you don't, but you know that your knife is going to do everything you need it to, and any gadgetry is just a cherry on top. Few will have a Long Grain board, and many will have an End Grain cutting board. Sorry, scratch that--you probably have multiples of each, but your End Grain is your go-to, must-have for making dinner.
3. You are a butcher and chop 8 hours a day, if not more, for 7 days a week. Like most butcher shops, you might have an end grain piece but mostly likely only one and it is about a foot or more thick. But if you check out the work surfaces in the butcher shop, you'll see that in terms of surface area, Long Grain has End Grain beat.
"But wait, why? It seems that the more serious about cooking you are, the more likely you are to own and use an End Grain butcher block?"
Up to a point, yes. But the butcher needs to sharpen their knives regardless. They're just cutting so much, that the wood grain really isn't going to change the day-to-day dullness so much so that the butcher could say, "eh, I'll skip sharpening my knife."
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1) It saves us from going back and forth in email, thus saving us both time. There are things you may not even consider as factoring into cost. One thing that many people surprisingly omit is thickness.
Customer: How much for a 24x24?
BKBB: 0
Customer: ?
BKBB: Unless you're living in Flatland, that might as well be a big fat zero
2) It saves me from going through emails.
I will admit to having avoided forms and instead started up an email conversation with a representative of a company. But now I understand by not doing so, one not only requires pretty meaningless work on the company's part, but (in our case) you also are delaying everyone else's orders by making me go through 15 email exchanges. For the record, I get about eight or so *new* emails a day. You can see how quickly this multiplies. You want your piece and I want your piece out of here ;) Hey, it's cramped here in Brooklyn! So let's speed this process up together
3) You don't even know what you want, but I do.
For example, another thing everyone fails to mention--the edge. Particularly which edges. A piece will be all done but we'll have to hold onto it for a few extra days all because I have no idea what the deal is with the edges
By all means, if you have any suggestions about how to improve our custom order form system, I would *love* to hear it. Email me at contact@brooklynbutcherblocks.com
On another note, I am working on a blogpost that takes a look at some imrpovements we've made in the sanding portion of our shop. It should be pretty awesome, so keep your eyes peeled!
-Nils
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Rule 2. From softest to hardest: cherry, walnut, maple. Or at least what I'm buying. While I personally prefer walnut, and while I can definitely feel the difference between a maple board an a cherry board in terms of resistance, I think that in general the distinctions between them are going to be relatively minor for you. A board that's well cared for vs one that isn't will be the main difference in your boards functionality. That said...
Rule 3. So you're just really particular and you want durability and stability? Maple. Granted, it will also be (nominally!) harder on your knife.
Rule A (Yes, I'm switching from number to letter because this one is important). End grain is better on your knives than edge grain, which I will also call long grain, simply because I think switching between saying "end" and "edge" gets a little bit confusing.
Rule B. But, in my opinion, getting a huge end grain countertop isn't the way to go, unless you really just want it for aesthetic appearances and are willing to pay for it.
*Rolls up sleeves* So, let's get real here about cost. End grain just costs a lot more to produce. First off, sanding end grain is extremely time consuming and exhaustive. Like you wouldn't even believe. I still don't believe it. Also, end grain is a bit more prone to warping--calm down! It's okay! It's not like your end grain cutting board is guaranteed to freak out. The warping I'm talking about is actually pretty minor (even *IF* it does happen) on an end grain cutting board. Part of that is because the boards thickness relative to it's width and length. My end grain boards are two inches think to provide ample surface area for gluing, creating a more stable product. But two inches of thickness for a piece that's 24 x 96? All the sudden that seems pretty skimpy and I recommend beefing that up to allow for greater surface area for the glue. Naturally, that adds to the cost. Oh, and did I mention that I have to surface this either by hand or via a ridiculous jig? It's slow work. In any event, I think you can see where I'm going here...
Edge grain, aka long grain, is a great choice for a countertop. Okay, yes, it's rougher on the knives, but take a look at a butcher shop. Very rarely do you see a butcher with a new, giant end grain chopping block. They may have one they picked up from an estate sale that's pretty sizable or they may have new long grain counters, but rarely do you see both. Why? 1. Buying something used from decades ago is usually cheaper than buying new and 2. you know it can endure because it has already endured and 3. They're chopping so frequently (at least 40 hours a week if not 60), that they have to sharpen their knives frequently anyway, so edge grain or end grain? In this instance, it probably doesn't matter. Long grain for a counter top is great because it is so utilitarian and durable.
Question 8 (I admit it, I'm making this up): So which wood would I recommend for a butcher block counter top? I say it's up to you. You just have the following to consider....
What do I color do I like?
What do I intend to use this for? Functional or ornamental? (ie-will I be cutting on this countertop or do I have a separate cutting board?)
How hard/stable do I want my piece to be, even after considering everything I've just read?
My two cents!
-Nils
]]>So, if you've been following me on instagram via facebook and twitter, then you know I've been working on an awesome 7 foot in diameter table for Ben Leventhal from Kitchen Surfing (quick plug: if you want a chef to come by your house on Saturday night to make food for you, your spouse and your three friends, then Kitchen Surfing is for you) and Moriah, a friend and a Brooklyn knife maker, has been welding together the legs. So, long story short: the table didn't fit up the stairs. Nope. No way. Yeah, I know, a very big oops. So, how did the members of Kitchen Surfing, Moriah and I get it up there? See the diagram below (please ignore the cutesy "My drawing" comment... it seemed really clever after getting the table upstairs and drinking some laphraiog at Lucy's Lounge to help me "recuperate")
So I kind of Macgyvered this. The table had a moving blanket attached a la truck clamps and one more truck clamp that was fastened on the bottom half of the table. From this truck clamp we tied two ropes to the left and right side of the table. These two ropes were pulled by three guys while I pushed the table up the ladder, held very steady by Moriah. Having taken on my fair share of ambitiously large sculptures and installations in undergrad, I saw this as completely feasible. I think Moriah and those at Kitchen Surfing were a bit more doubtful. Oh, and for the record: yeah, I don't recommend doing this. I'm just stubborn and once I set my mind on something, I want to make it happen. While I don't like taking on these challenges, once they are in front of me, I kind of love them. Don't worry Mom and Dad! It was a lot safer than it sounds, but I can't go ahead and endorse this method for anyone who happens to come across a blogpost.
Okay, it's late so I'm consolidating news
1) I'll add a picture of the custom cutting board and matching knife rack I just finished up. I normally would just shoot an instagram photo of it, but it's cool enough that I'd like something a little bit more "profesh." Remember, if you want one, contact me here http://www.brooklynbutcherblocks.com/pages/contact
2) Oh one last thing, Gentology is selling my knife racks a slight discount. Check it out!
3) I have a business phone number now! Brooklyn Butcher Blocks' new number is... (347) 946-2540 !
Goodnight,
Nils
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Some of you may have noticed, but during the holidays I get more volume and I frequently print off the shipping label a day or two before the package actually ships out. What this means is that when you get that email that says, "your package shipped!", it actually probably hasn't. That's one reason why I recommend following me on twitter @BKbutcherblocks. During the holidays, I'll post the last names of customers whose packages are being shipped. Also, on a side note, if you want some real one of a kind items (literally stuff I won't ever be making again), "like" the facebook page.
Now that that's out of the way... jeezum crow, did I get some site traffic immediately after the holidays. The ever so popular 12x18x2 end grain walnut and the alluring 12x18x2 end grain brickboard popped up on blogs in the USA and abroad, from Gizmodo to Cool Material and Uncrate (or so I think. For whatever reason, the Uncrate page about me won't load on my computer. I heard about it through a friend). While I can see some eyebrows being raised at having a butcher block being written about on Gizmodo, I take it as an appreciative nod to its simple design and patterning. In any event, I am truly humbled and honored that anything I've done was featured on Gizmodo, or well, frankly any and all of these sites. They all seem to have a good reputation and an eye for design, aesthetics, functionality and craft. This got me thinking... I should really assemble an updated list of press I've recieved. I had no idea how long the list had already become. You could say that it was... im-press-ive. Terrible, I know. Anyway, links the blogs are below as is a list of press I've recieved thus far.
Uncrate
And for the record, BKBB has garnered attention from The New York Times twice (both times by Florence Fabricant no less), Gizmodo, Bon Appetit (magazine and blog), The Kitchn, Gear Patrol, Tasting Table, The City Cook, The Food Seen on The American Heritage Network, Grub Street, and the New York Magazine, Josh Applegate of the renowned Fleisher's (butcher shop), the Epoch Times, L Magazine, Village Voice, Andrew Zimmern, Tom Colicchio, OpenSky, Joyus, and Fab. I think there's more actually, but that's all I got at the moment.
I'm currently waiting in Columbus, Ohio and about to leave for LaGuardia Airport shortly. Needless to say, I'm already pretty packed with orders (seriously, like Christmas) so if there's some lag, it's simple a volume situation. It's strange: it can be pretty quiet and steady for weeks and then I'm sprinting to catch up despite having stock. Back to the old grit!
-Nils
ps-I'll have an article about board care soon, I promise!
]]>-Nils
PS-if I haven't gotten back to your email regarding, my sincerest apologies, it may have just gotten lost in the shuffle of email notifications regarding orders, custom work for January, and more.
]]>Second, many thanks to Jenn from www.jennsager.com! I'm just going to gush here for a second. Oh my gosh, oh my gosh, oh my gosh! Do you believe this? Do I even believe this? Check this out! I got a site! With an online store! I am sure it's more than evident that the last site was made by yours truly... turns out my aesthetic in woodworking does not translate well into the digital world.
As you can see some serious changes have been made, all for the better. The store is seriously awesome. I can easily upload new products as I make them. Time allowing, this means you will be seeing more one of a kind pieces, such as a table. I'm very excited about this.
Also, I can easily access and change, we also have new, beautiful, hi-resolution photos showing off my pieces. You can more accurately see their color and grain, and as an appreciator of all things wood, this is of insurmountable importance to me. Granted, each piece is a little bit different, but these new photos will definitely give you a good idea of what my work looks like.
The contact form has returned, and I'm going to try to figure out the mailing list in the ensuing months. Don't worry, you aren't likely to be getting weekly updates from me via email. I figure one email every 1-3 months. If you want to know what's going on with the shop, I encourage you to follow me on twitter (@bkbutcherblocks) and facebook (www.facebook.com/brooklynbutcherblocks)
Oh, and how could I have forgotten: BLOG. I'm going to write about a wide variety of subjects, ranging from new restaurants I'm trying out to articles about how to treat your board that include videos to what I'm working on most recently in the shop. At some point, I'll also probably write about how much I love Nick Offerman, who plays Ron Swanson on "Parks and Recreation" and is a woodworker himself.
First blog post complete!
-Nils
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