Wood has probably always been used as a cutting surface. Originally called "The Sanitary Meat Block", developed in the 1880s, these were primarily for the meat cutting industry. Butchers had previously cut on tree rounds, or a section of tree trunk, set on legs. Because of its construction and laminating, it was a more sanitary surface.

The "modern" (ie. twentieth century) butcher block was always solid and usually very thick. A young apprentice would buy a single wood block and use it throughout his career! When the block became worn, he planed it down a bit to create a completely new cutting surface.

These became very popular with cooks, chefs and butchers and are still considered food safe for preparation at meat retailers and restaurants.

Private home kitchens all over now have butcher block wood products. The popularity, among the general population over the years rises and falls, but the pros—the people who prepare food for a living—consistently choose hardwood butcher block.