What kind of oil should go on the top?

Most traditional tops were left completely bare. They were scrubbed with sand and water, which bleached the wood and kept it hygienic for food preparation. If you want to seal it for modern kitchen use, a food-safe mineral oil or natural beeswax works well. It will darken the wood slightly, changing that classic pale look to a richer tone.

My kitchen floor is quite uneven and I was wondering if it is okay to cut the legs down a bit so the table doesn't rock when I am chopping vegetables?

Altering the original legs changes the proportions and stance of the piece. Cooks originally dealt with uneven flagstones by placing small wooden shims under the feet. A better modern solution is to fit adjustable screw-in glides hidden under the base of the legs. This stops the rocking without removing historic timber. If the table is already uncomfortably high, trimming is an option, but it is rarely reversible.

Can I use a marble slab on it?

Yes. These bases were built to hold significant weight. A thick marble slab for rolling pastry is a traditional addition. Just ensure the carcase joints are tight before adding the stone.

There are all these deep cuts and what looks like burn marks right in the middle of the surface, should I try to sand them out to make it smooth again?

Sanding away the working history removes the character that defines an antique prep table. Those cuts from cleavers and burns from hot pans are the evidence of its working life. Aggressive sanding will also thin the boards, which might already be worn down from decades of historical scrubbing. A thorough scrub with a stiff brush and soap is usually all it needs.

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Antique Prep Tables

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These sturdy, freestanding surfaces were built for the punishing daily work of large domestic or commercial kitchens, featuring thick scrubbed tops and substantial legs to withstand chopping, kneading, and constant heavy use.