Follow these easy step-by-step instructions that show you how to make your very own butcher block pastry board. Dough cloths or wax paper can slip and slide all over the place and working on the countertop can create a huge mess. Make baking easier with your own homemade pastry board.
Steps
4
Difficulty
Moderate
Time Required
12Hours
Estimated Cost
$$$

What You Need for This Project

How to Make a Pastry Board

One

Purchase Lumber

Visit your local Lowe's and browse the vast selection of lumber. When it comes to the type of wood that's best for a pastry board, we recommend a dense variety that is sturdy enough for multiple uses. The material should not transfer any flavour to the foods that are processed on it. Choose a quality wood like oak, maple, cherry or walnut. 
 
Tip: Use alternating varieties of wood for a unique look!
Two

Cut & Glue Together

Using the hand saw, cut a circular edge on one of the 2x2 pieces of wood. Set aside.

Note: When using a table saw, make sure you wear protective gear like wear goggles, gloves, ear protectors, and a dust mask.


Line up the rest of the wood pieces and arrange them alternatively according to their growth rings, while making sure their grain is in the same direction. Apply waterproof wood glue evenly along the edges of the boards. Carefully slide glued edges together and press the boards together. Repeat, until all the boards are glued together. Press the boards together with a bar clamp, and leave it to dry.

Once dry, align the top edge of the cut piece of wood with the top face of the board. The cut piece of wood will form an end cap that will keep the pastry board from sliding on a table or countertop. Glue the piece along the end of the board.
Three

Sand

Once completely dry, sand the board using a palm sander. Sand away any residual glue so that the board is completely flat.

Use the sandpaper to round up the ends of the pastry board and end cap.
Four

Apply the Finish

Apply a generous coat of butcher block oil. Finish the entire board and allow it to soak in for several minutes. If necessary, apply more oil until the board no longer soaks it in.

Wipe away any excess oil and buff the board to a low sheen. Allow the board to sit overnight and wipe away any oil that may seep back out.

Cleaning & Maintenance

Thoroughly clean the pastry board after each use to kill any bacteria on the board. Use a moist cloth dipped in a mixture of two tablespoons bleach to one gallon of water. Always dry the board thoroughly before you store it. To extend the life of your pastry board, reapply mineral oil occasionally.

How To Terms

Tools, products, materials, techniques, building codes, and local regulations change; therefore, Lowe's assumes no liability for omissions, errors, or the outcome of any project. The reader must always exercise reasonable caution, follow current codes and regulations that may apply, and is urged to consult with a licensed professional if in doubt about any procedures.

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