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Deals 😀 John Boos Block Chop-N-Slice Maple Wood Edge Grain Reversible Cutting Board, 16 Inches X 10 Inches X 1 Inche 😍
Original price was: $47.18.$37.74Current price is: $37.74.
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- Brand: John Boos
- Color: Maple Wood
- Material: Wood
- Product Dimensions: 16″L x 10″W x 1″Th
- Shape: Square
- Item Weight: 1 Pounds
- Number of Items: 1
- Made in the USA: Each John Boos Butcher Block and Cutting Board is proudly made in Effingham, Illinois by skilled craftspeople using time honored techniques since 1887
- This cutting board is made from sustainably sourced, hand-selected Northern Hard Rock Maple. John Boos & Co has been a member of the NHLA for over 50 years, with a Sustainability Certification
- Reversible: This cutting board can be used on either side. All boards in the Chop-N-Slice collection are NSF certified
- Sustainable alternative to plastic boards: lightweight, versatile, and easier on knives than plastic cutting boards
- To care for your Boos Board: hand wash and dry (NOT dishwasher safe). Apply John Boos Mystery Oil regularly, more often in dry climates and when the board is brand new. Use John Boos Board Cream to seal the wood surface after applying Mystery Oil. Oil and Cream sold separately.
- The Professional Choice: Often imitated, Boos Boards and blocks are the preferred cutting surfaces of top chefs and restaurants around the world
| Size | 8"x 12" x 1 Inch with Juice Groove, 10" x 5" x 1 Inch, 10" x 10"x 1 Inch, 16" x 10" x 1 Inch, 18"x 12" x 1.25 Inch, 20" x 15"x 1.25 Inch |
|---|---|
| Style | Cutting Board, Cutting Board + Applicator |
7 reviews for Deals 😀 John Boos Block Chop-N-Slice Maple Wood Edge Grain Reversible Cutting Board, 16 Inches X 10 Inches X 1 Inche 😍
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‘Loq –
I’ve read other reviews from customers who’ve had issues with cracking or feeling a rough texture on the surface of the cutting board. I’ve had this board for about month, but so far I’ve had no problems with it. The first day I received it, I noticed there was an area on the surface that the sanding process didn’t thoroughly cover. It was rough to the touch, but nothing that bothered me.The first night, before going to bed, I covered the surface and the edges with a light coat of food grade mineral oil. I let it sit overnight to allow the wood to absorb the oil. I awoke the next day and wiped off the excess oil. I repeated this process for five days. After the fifth day, there was much less excess mineral oil to deal with, and I noticed the rough surface had completely disappeared.To date, there has been no cracking or chipping of the wood. This isn’t to say that there won’t be changes further down the road. I mean, this IS wood after all, so I expect some normal wear. I don’t expect it to crack since I plan on keeping the piece oiled.I’m pleased with it’s weight, and it’s added just the right amount of height to my counter’s surface allowing for easier access of use when prepping foods. It’s really made a difference in how I prep food! Who woulda thunk a little piece of wood could do this?I wash the board in warm, soapy water (I’ve heard this is against the Cutting Board Biblical Convention, but I’ve always thought convention is overrated) regularly, but I immediately dry it off with a dish towel and place it over a dish drainer to allow for the natural evaporative process to complete the drying job. So far, so good.John Boos lives up to its reputation once again. Thanks, JB!
Kindle Customer –
I have used Boos since I first saw it on the Food Network and chefs were using it. I have noticed a number of negative reviews, well here are a few tips to avoid splitting. Also I made these same expensive mistakes myself. When cutting tomatoes or similar “wet” foods; NEVER let them sit on the board. As soon as you are done slicing/chopping remove the food IMMEDIATELY, DRY the board with paper towel. Wood boards of ANY brand can split or warp if not taken care of. The above tip is where most people make mistakes by leaving the board wet. Another tip is depending on use you MUST use oil or cream on your boards; if you use it daily then you have to oil it weekly or monthly if you use it on only say 7-14 times in a month. I was scanning some of the boards that others have submitted pics for, and many of those boards are way too dry. An extremely moist or dry environment will cause splitting of any wood; so keep your boards dry and oil your boards for long life. Also avoid stringent soaps and especially soaps that break up oil. This tip should go without saying, but NEVER EVER put a wood cutting board in a dishwasher. Most of the time you just need to take a moist cloth and wipe it off and then dry it. Remember this; wood has naturally occurring antibacterial and antimicrobial properties. So many studies show wood is the safer option. I hope these tips help, and I myself try only to buy Boos. Just thought of another tip, if you use serrated style knives wood boards are not recommended. Those type of knives are like taking a saw to your board.
HAJ –
I have a 43 year old small board that I use for cutting vegetables. It has been separating for a while and the cracks are getting larger. So rather than wait for it to fall apart I went looking to replace it. My main criteria was I wanted a small one and most seemed to be much larger than what I wanted. Also reviews complained often that products started splitting after a month. John Boos had great reviews, and came in many sizes. I picked the smallest I could find and have been using it for a couple months. It is strong and sturdy and so far no signs of splitting. I think this will last a long time.
Stel –
I was very excited when my board arrived. I had heard these are high quality boards and my favorite celebrity chef uses these ! Well 3 days in and this board chips from the edge. You can see this on the first picture upper left hand side. I did not drop the board or hit against anything. I have been very careful. The board dries nicely all those wet spots you can see completely disappear once it dries.I do think the all around edge of the board is borderline sharp. I am not sure if I would dare by another board of this brand, I am surely not recommending, buy at your own risk.
Gardenmom –
I needed a smaller everyday cutting board and wanted to purchase something made in America to help our economy and minimize supply chain issues. Since this cutting board would be used daily, I selected a wooden board to minimize bacteria and help protect knives. This product by John Boos was highly recommended. Upon receiving the Cutting Board, which did arrive on time, the surface was really rough, in fact it was so rough it snagged my wash rag when I washed it with soap and water. Additionally it snagged the soft rag I used to apply the wood conditioner. After 24 hours when the conditioner soaked in, the texture was still rough, so rough I had to actually sand the cutting board and rewash and reapply the conditioner. If that was not bad enough, as you can see in the attached photo the color variation and wood grain of the cutting board isn’t very aesthetically pleasing and not one I would have selected if i had seen it (looks nothing like the one in the online advertisement but more like a mishmash to use up wood scraps). Unfortunately the above issues are not the worst for this product. Review of the photo shows a 1 inch gash or knot in one of the wood strips along with hairline fracture running the entire length of another wood strip. Not only is this unsightly and a breeding ground for bacteria, with regular use the board will probably crack and/or warp in a short amount of time. If this is the best product and craftsmanship American companies have to offer, I understand why people still buy product elsewhere.
Hil F –
Maple wood is the most hygenic wood. This board is true to size. Excellently made and so beautiful. To keep board from drying out buy their wood oil and or cream. This board will last for years if you treat it right.
Suzanne –
Very heavy and attractive