I’ve been reading up on wood for use as a countertop. Interestingly, up until the ’60′s, wood was still a staple as a kitchen countertop. But then along came plastic, i.e. plastic laminate. The Formicas and Nevamars took hold, and the false notion that wood was an unsafe food prep surface spread.

Funny how milions of wood cutting boards continued to be sold, isn’t it? And what happens on most cutting boards? Food prep! So the humble wood countertop faded away. Until now.

Wood has a lot going for it in the kitchen:

• it can have longer overhangs with no support
• it’s actually less porous than stone *gasp*!
• maintenance is minimal: re-oil it once every 2-3 years
• it is a warm and striking contrast against other sustainable materials like recycled glass tile and recycled aluminum
• it can be sanded and refinished
• it can have many different edge profile designs
• it’s one of the few materials that looks better with age
• it’s replenishable, and especially green if you’re using reclaimed wood.

The myth dispelled

As for that food prep myth, it is no more likely to grow bacteria from ingredients sitting on it than any other countertop material. To disinfect it, you don’t even have to use any elbow grease: just mist with a 20% vinegar to water solution and let it dry. Germs gone. Pretty painless, no?

If sealed with a penetrating oil based sealant, it’s also waterproof. So water left on the countertop surface will sit there until it evaporates, not soak in. Craft Art Wood Countertops out of Atlanta makes some beautiful wood countertops. I prefer the lighter and redder varieties over the super dark ones. The feature image is reclaimed Cypress, but the Beech, Hickory, Maple and Teak are also beautiful.