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John Boos Chop-N-Slice Maple Wood Reversible Cutting Board, 10" x 5" x 1 Inch
|Price:||$16.95 & FREE Shipping on orders over $25. Details|
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- Solid, reversible maple-wood cutting board with natural oil finish
- 2 flat surfaces for chopping, slicing, dicing, mincing, and more
- Great alternative to plastic--easier on knives and won't harbor bacteria
- Hand wash and oil regularly for best results
- Measures 10 by 5 by 1 inches
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From the manufacturer
John Boos Chop-N-Slice Reversible Cutting Board Collection
Available in a Variety of Sizes
Chop-N-Slice cutting boards are available in a variety of sizes ranging from 10 by 5 inches to 20 by 15 inches.
Sleek Profile and Lightweight
The Chop-N-Slice lighter than other John Boos Cutting Boards. Their thin profile and portability make them ideal for easy storing and maneuvering.
Edge Grain Construction
The Chop-N-Slice cutting board collection features beautiful edge grain construction.
Reversible and Versatile
All Chop-N-Slice Boards are reversible. Both sides of the cutting board can be used for chopping, slicing and cutting. Thanks to their slim profile, Chop N Slice Boards also double as serving pieces for fruits, cheeses and more.
The History of John Boos & Co
In 1887, Effingham, Illinois blacksmith Conrad Boos used a Sycamore tree placed on three legs while hammering horseshoes. Three years later, a local butcher realized a wooden Boos Block could be used for cutting meat, and had one custom made. Word spread to surrounding small towns and cities and by 1911, John Boos & Co was shipping custom butcher blocks from coast to coast. Throughout the 20’s, 30’s and 40’s, John Boos expanded their production and product range to include tables and workbenches, the majority of which went to the war effort during WWII. By the 1940s, John Boos had earned their outstanding reputation for quality and craftsmanship, and John Boos butcher blocks were found in every restaurant, food store and butcher shop in America. Today, the traditional craftsmen work ethic is still alive and well at John Boos, where all boards and butcher blocks are still proudly manufactured in Effingham, Illinois. Often imitated, John Boos boards and blocks are favorites of professional chefs and can be found in restaurants and commercial settings worldwide.
Committed to Environmental Integrity
John Boos’ Hardwood foresters follow professional best practices that mirror natural forces. Individual trees are selected for harvest, encouraging forests to renew and regenerate themselves naturally and prolifically. John Boos & Co. recycles 95% of all raw lumber scraps and sawdust which are used to generate electricity and create steam to fuel the boilers. John Boos sawdust is also recycled as livestock bedding for local agricultural needs.
John Boos Mystery Oil and Butcher Block Cream
Recommended for use with all John Boos wood products.
- Food Safe
- Easy to Apply
- Protects and prolongs the life of the board
- Sold separately on Amazon, just search for 'Boos Mystery Oil' or 'Boos Board Cream'
Care and Maintenance
Keeping Your Board Sanitized:
Wash your John Boos cutting board with hot soapy water after each use and dry with a clean towel or let it air dry. For further sanitation, the board can be rinsed with a vinegar or chlorine bleach solution. (1 teaspoon bleach to one quart of water/5-to-1 ratio of vinegar to water) Do not soak the board in water, this will damage the wood. Like all natural wood cutting boards, John Boos boards are not intended for the dishwasher.
Maintaining Your Board:
Oil your cutting board on all surfaces every 3-4 weeks to maintain the original Boos block cream finish with beeswax. This quick task will protect and prolong the board’s life and ensure it is enjoyed for decades to come. John Boos recommends using John Boos Mystery Oil and/or John Boos Block Cream. (Sold separately on Amazon.)
Compare to similar items
BoosBlock professional cutting boards are FDA-approved and are used by professional chefs throughout the United States. These high quality cutting boards are available in end grain and edge grain construction, and come in more than 39 shapes and sizes. John Boos & Co. is the number one supplier of butcher blocks countertops and cutting boards to restaurants, butchers and even the White House. BoosBlock cutting boards are manufactured by John Boos & Co. based in Effingham, Illinois. Since its inception in 1887, John Boos & Co. strives to provide the highest quality products to the most discriminating consumers.
Top customer reviews
So problem solved, right? NO. The second board was also not smooth at all. It was so rough that you could actually see pieces of wood coming up all over the board and felt very rough when I ran my hand over it on both sides. I debated on whether or not to return yet another board and decided it would be best to just buy some sandpaper and smooth the board out myself. I'm happy with the board now but I should not have to iron out dents and sand a brand new board.
There are two issues plaguing this board:
1) The quality control at Boos is clearly suspect as the board was very poorly sanded. Also, they should probably package their boards with a little more than just plastic wrap.
2) Amazon packaging. This continues to get worse as the years go on and for a heavy and sensitive item like this, it should be packaged with some degree of care. My board was improperly packaged twice.
My girlfriend ordered the same board but from a 3rd party via Amazon and they packed it in packing peanuts. The board showed up in perfect condition. Why can't Amazon do that??
Contacted Boos, who refused to offer any solutions.
Bottom line: terrible quality, high price, awful service from the manufacturer. I recommend avoiding this and all Boos products.
It is fairly well made, consisting of strips of maple well glued along their length, then cut to size, planed flat on both sides for two working surfaces, and rounded nicely on all edges. (Deep finger-holds are routed into both ends.) I say "fairly" because there is a problem that many have noticed: this board tends to split at the ends in dry weather. The reason is that wood expands and shrinks in response to changes in moisture. Wood consists of tiny straw-like fibers that tend to absorb moisture at their ends much more than elsewhere. Thus, this board responds to moisture changes primarily where those fibers are exposed in the end grain: along both short ends of the board. However, moisture is only slowly transmitted along the fibers. What happens is that the first inch or two at each end will quickly expand (when wet or in humid air) or shrink (when dry) *relative to the rest of the board,* which changes little. You won't notice the expansion: that just squeezes the ends harder together. But extra shrinkage splits the sections of board apart at the ends as they pull apart from one another. Mine has gaps that get as large as 1/16" across and penetrate up to 2" into the board. (A by-product of these moisture-driven changes is a slight curving of the board across its short length. This actually is good: by placing the convex side of the board up, you get a surface that works better for cutting because it lessens the depth of the hollows that are carved out after years of chopping.)
Much of this splitting problem could be avoided if the manufacturer would glue up the board when the pieces are extremely dry and at their most shrunken.
The solution is occasionally to soak the *ends* of the board in a pan of water during dry weather (winter, here in the US northeast). Within a few hours the gaps will close. Unfortunately, they open up again within days, so frequent maintenance is required if the splits bother you: that's the reason for just four stars.
When moisture is not extreme--which for us is most of the year--applying a little mineral oil to the surface and ends once every month or two and letting it sit overnight before wiping off is all it needs. Once the splits close this spring, I plan to soak the ends even more liberally with mineral oil to reduce its moisture exchange with the air, but I am not optimistic that this will fully cure the problem.
Do yourself and stick with the thicker, end grain butcher blocks.