Butcher block countertops - stain and finishing

TheD00d
2024-02-11T03:49:27Z

Howdy all,

TL;DR - Installed new cabinets, picked up new butcher block countertops to match existing. Stained it - using the Minwax stain and planned on using Watco Butcher Block finish to finish it. I am concerned about food safety and health. Note I am not using these as actual cutting boards. Just countertops. Would using the Watco finish be safe/sufficient for sealing the stain?

So to give a little context, my wife and I moved into our home close to 5 years ago. The person who flipped our house put in standard big box birch butcher block countertops. We like them! They stained them a nice dark color and we have not thought much about them. From what they mentioned, they "finished" the counters with the Watco Butcher Block finish. Occasionally the areas near the sink get grey and dry from water and could use a clean/restoration. Of which I have been using Howard butcher block conditioner and I think it does a great job of giving the wood some life.

Now I finally got around to installing some more cabinets, and I picked up another countertop. Obviously wanting it to match, I just used the same Minwax stain that the flipper used. I had planned on sanding all of the old countertops re-applying the stain and then coating in some urethane-like topcoat in hopes of helping stop the discoloration and make the counter more durable.

This lead me down a rabbit hole of a bunch of people online basically yelling about putting anything other than butcher block finish or mineral oil on butcher block countertops and how its not food safe/toxic. So naturally this kind of freaked me out. Is the stain on the current counters harmful? Do I need to sand everything and then reapply with just a food safe option? Can I just sand and add a poly topcoat? Or am I fine to just have the stain on it and use the Watco butcher block finish? AM I POISONING MYSELF?!

I would like to add we do not use these countertops as actual cutting boards. We always use a "real" cutting board.

Really I am just looking for some advice or a sanity check to make sure I'm not harming ourselves. Hoping this could also help someone else learn without having to do it the hard way.

Thanks all so much for any info anyone is willing to provide.

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