OT- Cutting Boards

SmokeOnTheMountain

I was looking at buying a nice stainless steel prep table to put next to my egg for prep, storage etc. I found one that I really like that has a butcher block top, problem is once it’s setup outside it’s staying outside. I live in Nor Cal so I get hot dry summers to snowy winters. It will be on a covered back porch. Has anyone had something like this they’ve kept outside? If so how did you take care of it and how did it last? I know that the more sensible option would probably be buying one with a stainless top and buying a cutting board to set on top and remove as needed, just curious if this option is feasible or not.

blasting

I've seen some of the guys in the south have a bb outside.  I think it would be a gamble with your weather.  Maybe if you really got it to drink up the beeswax and mineral oil.  I'm curious what others will say.

SmokeOnTheMountain

I’m curious too. Common sense tells me it won’t work and to just go with the stainless top and a bb I can take inside and out with ease. But figured I would ask first just to check.

WeberWho

I'd imagine it's possible. It's probably similar to a wooden boat. Constant attention and care would need to be top priority with it. It kind of sounds like an extra job when you think of it. Not sure if it's worth the time and effort. Especially when you can move one in and out of the house when in need. Stainless would be much more forgiving. 

nolaegghead

Just about any wood will do fine outside if it: 1. stays dry 2. UV protection (mostly to keep #1 effective)

So if you maintain a good protective marine spar paint where the wood doesn't get wet and the sun doesn't destroy that moisture barrier, you're golden.

That may, depending on the environment and wood, refinishing fairly frequently. 

A problem comes in if you use that wood as a cutting board.  You can't protect it adequately with bees wax and mineral oil.  Maybe you could, but it would take a helluva lot of discipline.

I would stick with stainless steel and bring your cutting board in when you're not using it.

MaskedMarvel

Yeah - it’s nit just the wood, it’s the glue... water is not your friend. Keep the butcher block in a controlled environment...

fishlessman

my outside board is uhmw plastic, its indestructible. find a plastic guy in your area and have one cut to any size you want. mines about 2 feet x 3 feet and 1/2 inch thick with a hole to hang it. wood outside is way to much work to keep up and butcher blocks are even harder to maintain outside.

Photo Egg

If you like the table and it's a good price I would do it.
You said it's in a covered area so no direct weather. Worst case you can replace the wood top in several years with plastic top or stainless or hardy board and tile.

ColtsFan

I like the idea, but I think a plastic NSF board would be better

714egghead

post pix if said table. I also am looking for some type of prep station/cart.

SmokeOnTheMountain

@714egghead
These are pretty much the two that I’m looking at, or at least these styles. Their both pretty big, about 4’ wide and 30” deep or so.

DoubleEgger

SmokeOnTheMountain said:

@714egghead
These are pretty much the two that I’m looking at, or at least these styles. Their both pretty big, about 4’ wide and 30” deep or so.

Honestly, this isn’t really a choice. You’d be foolish to pick that wooden table. 

SmokeOnTheMountain

@DoubleEgger that’s the direction I’m leaning. I know the stainless one is more practical and will last much longer, I’m just a sucker for the “wood” look. But I know I would get tired if the upkeep on the wood one and it would be a waste of money in the long term because the durability just isn’t there. Gonna go with the stainless, was just curious if anyone has done it and had any luck on it.

Photo Egg

SmokeOnTheMountain said:

@714egghead
These are pretty much the two that I’m looking at, or at least these styles. Their both pretty big, about 4’ wide and 30” deep or so.

Check out the local used restaurant supply stores in your area. Make sure the metal is all stainless

DoubleEgger

SmokeOnTheMountain said:

@DoubleEgger that’s the direction I’m leaning. I know the stainless one is more practical and will last much longer, I’m just a sucker for the “wood” look. But I know I would get tired if the upkeep on the wood one and it would be a waste of money in the long term because the durability just isn’t there. Gonna go with the stainless, was just curious if anyone has done it and had any luck on it.

You have to look at it from the mindset of “what is it going to look like in a year? Three years? Five?” 

SmokeOnTheMountain

Oh ya, and that’s the thing. I know I will be kicking myself in a few years when it looks bad and is falling apart.

DoubleEgger

SmokeOnTheMountain said:

Oh ya, and that’s the thing. I know I will be kicking myself in a few years when it looks bad and is falling apart.

Buying quality only stings once. Do remember that 400 series stainless will rust over time. If a magnet sticks to it, it’s 400 series. 

nolaegghead

If you don't mind bringing out another cutting board and not cutting on the table, you can take that top and apply a couple coats of marine grade epoxy, sand between coats, then hit it with a few coats of marine spar paint and it will last for years.  But you can't cut on it.

nolaegghead

That's what I did with my top and it's going strong after 6 years.  Gets wet whenever it rains.  Moderate sun, it's under a cover.

td66snrf

I'm always a big proponent for stainless but here's a consideration. I had ss surfaces around my gasser before I put it in an island. On a hot sunny day it was like a mirror. Definitely had to wear sunglasses to barbecue.