When I was 16 I was a butchers apprentice in lancashire, the butcher block was about 4 feet and I cleaned it as part of closing every day. start by a vigorous scraping with a knife blade held perpendicular. Wash with bleach . It wasn't a big deal.Yeah, 6' butcher block tables are nice to have, especially for thumping around bread dough or any kind of pastry work.
But as a cutting board? You'd have to sanitize the whole table after using, not just a section, and when it becomes scarred and stained, you have to refinish all 6' of it.