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John Boos RA03 24-by-18-by-2-1/4-Inch Reversible Maple Cutting Board
|Price:||$112.63 & FREE Shipping. Details|
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- Kitchen prep is made easier with this solid, reversible maple wood cutting board
- Offers ample surface space, measuring 24 inches long by 18 inches wide by 2-1/4 inches thick
- FDA-approved; features a hard maple edge grain construction with a cream finish, 2 flat sides, and slightly rounded edges
- Handgrips on the ends offer easy transport from countertop to stovetop
- For care the board requires simple handwashing and oiling regularly
- Weight : 27.5 pounds
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This item: John Boos RA03 24-by-18-by-2-1/4-Inch Reversible Maple Cutting Board
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|Dimensions||2.25 inches x 24 inches x 18 inches||1.25 inches x 20 inches x 15 inches||2.25 inches x 20 inches x 15 inches||1.5 inches x 20 inches x 15 inches|
|Item Package Weight||28.7 pounds||9.5 pounds||18.75 pounds||9.45 pounds|
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John Boos Reversible Reversible Maple Cutting Board
24 by 18 by 2.25 inches
Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. The reversible maple cutting board measures 24 by 15 by 2.25 inches (LxWxH) with two flat sides for cutting and slightly rounded edges. The board features beautiful edge grain construction, a cream finish, and is equipped with handgrips on the ends for easy transport from countertop to stovetop.
The History of John Boos & Co
In business since 1887, John Boos & Co. is the oldest industry in South Central Illinois. Founder, Conrad Boos Sr. named the business after his son, John and for years, worked out of a blacksmith shop in Effingham. The blacksmith used a Sycamore tree placed on three legs to straighten horseshoes. The wooden block absorbed the shock of the hammer. In 1890, a local butcher realized the block could be used for cutting meat, and had one made. The word spread to surrounding small towns and cities and by 1911, John Boos was shipping from coast to coast.
In 1956, John Boos began to sell some of their products for home use. Today, John Boos cutting boards are found in hotels and restaurant kitchens, culinary schools, and on televised cooking shows. The old craftsmen work ethic is still around at John Boos, with a few changes.Premium Hard Rock Maple lumber from the surrounding Mid-West and Northern States is used in place of Sycamore lumber. And John Boos automation has replaced much of the older equipment with the exception of the 1942 block press which is very much in use today.
John Boos & Co. utilizes 100% of their raw material to benefit the manufacturing processes. The smallest lumber scraps are transformed into sawdust and used to generate electricity and create steam to fuel the boilers.
The Early Years
In 1892 the Boos family sold interest in the company to the Gravenhorst family. In 1895 the building burned and was rebuilt. In 1899 they moved to the present site of 315 South First Street for more space.
In 1920, they added extra buildings and kilns.. By the 1940s, butcher blocks were found in every restaurant, food store and butcher shop in America.
Last Half of the Century
Following WWII, the company added a dry kiln, increased its office space, and added manufacturing space. The shipping docks were enlarged while warehousing space and new products were added.
The company continued expanding through the 60s and '70s with the growth of its metal table market with synthetic tops, stainless-steel tops, or maple tops. Even though the government was tough on wood products through the 1970s and '80s, the company continued to grow with its new line of BDL store fixtures, park benches, and other butcher block furniture.
Current Products & Markets
The wood and metal products are listed with the National Sanitation Foundation, the leader in sanitation agencies for approving equipment to be installed in foodservice and supermarket operations. The products must have approval of various sanitation agencies in order to be accepted by the industry.
John Boos & Co. Cucina butcher blocks and cutting boards are used by celebrity chefs throughout the USA, including Charlie Trotter, Ming Tsai, Paul Kahan, Susan Spicer, Mary Sue Milliken, and Susan Feninger. In addition, chef’s featured on "The Food Network", such as Mario Batali and Emeril Lagasse, prepare meals every day on John Boos cutting boards. In 1994, we were we were 1 of 22 companies awarded the Gold Medal for Excellence in Foodservice Equipment by the Chefs of America at a ceremony conducted at Carnegie Hall in NYC.
John Boos & Company Today
The company currently occupies approximately 150,000 square feet in Effingham, IL and approximately 65,000 square feet in Philipsburg, PA and Suring, WI. The company’s four dry kilns dry up to 210,000 board feet of lumber on a continual basis. Most of the hardwoods used for manufacturing are shipped from the Great Lakes, while the stainless steel comes from warehouses and distribution centers in Chicago, Indianapolis, and St. Louis.
Care and Maintenance
Keeping Your Board Sanitized
Wash your John Boos cutting board with hot soapy water after each use and dry it 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. Wood cutting boards are NOT dishwasher-safe.
Maintaining Your Board
Oil your cutting board on all surfaces every 3-4 weeks. The Boos block cream finish with beeswax (included with the board) will protect and prolong the board’s life. We recommend using John Boos Mystery Oil and/or Boos Block Cream with Beeswax.
Research: Plastic vs. Wooden Cutting Boards
Led by Dean O. Cliver, Ph.D, a research team compared plastic and wooden cutting boards to find out how to best disinfect wooden cutting boards from bacteria. They found that disease bacteria were not recoverable from both new and older knife-scarred wooden surfaces in a short time after they were applied, unless very large numbers were used. They found that while new plastic surfaces allowed the bacteria to persist, they were easily cleaned and disinfected. However, they found that older, knife-scarred plastic surfaces were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Further, they found that if a sharp knife is used to cut into the work surfaces after used plastic or wood has been contaminated with bacteria and cleaned manually, more bacteria are recovered from the plastic surface than from the wood surface.
The research team has no commercial relationships to John Boos or any other company making cutting boards. They believe, on the basis of their published and to-be-published research that food can be prepared safely on wooden cutting surfaces and that plastic cutting surfaces present some disadvantages. In conclusion, they believe their research shows evidence that wooden cutting boards are not a hazard to human health, but plastic cutting boards may be.
Top Customer Reviews
When shopping for a cutting board, there are several factors you want to consider: Material, Size, Shape, Upkeep.
There are several to choose from, but Wood is the best if you care about your knives and your chopping arm. Wood is the easiest on your knives because the blade will sink into the wood instead of dulling on it (as if you were on granite/glass). It absorbs the shock of the impact, unlike granite/glass, which can be quite jarring to cut on. Wood also has natural antibacterial properties. There was rumors going on for awhile about the dangers of wood harboring bacteria, but after extensive research, they found out the wood actually seems to kill bacteria naturally. Scientists were not able to recover bacteria on a wood board after an hour, yet they could recover bacteria from plastic after days... There's extensive material on this, so I'll let you research more of it on your own as I continue the review of this board.
The advantages that a plastic cutting board has over a wood board (it's easy to clean, dishwasher safe, light, easy to store) goes downhill over time - whereas the advantages of a wood board deteriorates very little over time. The biggest reason for this is that a plastic cutting board is only "cleaner" than a wood board when it's brand new. As soon as it gets knife scored, those little crevices harbors bacteria. People say that can be taken care of by scrubbing with soap - but think about it, you can't FULLY clean your teeth by just brushing! Why? Because brushing does not get into the crevices between your teeth, that's why it's crucial to floss. Now think about how much smaller a knife cut in plastic is than the crevices between your teeth.Read more ›
All that being said, I do like the block and as with any board, it needs to be well seasoned before use. The initial seasoning is a bit time consuming however, the process only needs to be done once. I make my own Wood Butter but you can also purchase one of the several on the market for this task. I prefer to make my own because its more cost effective for the amount of product and I can control the ingredients.
Its really very easy to make your own Wood Butter. Using a double boiler, melt 4oz (1/4lb) beeswax. Once fully melted, slowly stir in 16oz melted coconut oil (you can use food grade mineral oil or walnut oil as well). Let mixture cool slightly then transfer to a warmed canning jar. I prefer coconut oil because its all natural, not petroleum based like mineral oil. It has a long shelf life (2 years) and will not go rancid, its naturally antibacterial and of course, the smell is just amazing. This also makes a wonderful gift for the holidays, housewarming or wedding when accompanied with a favorite wood spoon or other utensil.
Properly seasoning a board - Rub the butter into the board going with the grain.Read more ›
This is a decent cutting board for the average home chef, but simply not worth the money. Buy an End grain maple butcher block 16" x 20" for $[...] from t[...]. They have a large selection, quality construction, beautiful craftsmanship, and competetive prices. When you compare the two, the choice is obvious. And if you still want this John Boos cutting board, [...] has them for $[...] with no tax and FREE shipping!!! Amazon just doesn't seem to stay price competetive when it comes to their houseware items. Lastly, whatever board you get, make sure to season it periodically with FDA approved mineral oil. This will keep the board from bending or cracking and will preserve your knife blade edges and the cutting board itself.
Most Recent Customer Reviews
Love my cutting board! I use it pretty much every day. It definitely needs to be kept oiled/waxed. Don't think you can spend this amount of money on something this significant and... Read morePublished 5 days ago by Tonya N Phillips
My everyday Chopping block that literally gets used EVERYDAY. 4 years later and its one the top purchases I've made for my kitchen. Read morePublished 6 days ago by Middle Aged Macgyver Dad
The size is perfect for our granite counter top. We prep for meals on the board and it's just the a joy to work on. Read morePublished 7 days ago by Jules Westphalen
We love this. It is our second one just like it. Our old one did get some mold spots over time which was a bummer so with this one we are being extra careful to use the oil and... Read morePublished 8 days ago by Roro
Wow this board is gorgeous! I thought it was half its size but it's like two cutting boards in one. I didn't even look at the measurements when l purchased it. Read morePublished 15 days ago by Patricia
Perfect! Love this cutting board so much I ordered another. Well made, no cracks or scratches. Fast shipping, packaged perfect, best price.Published 21 days ago by chicposhmom
THE most beautiful, gorgeous hunk-o-wood I've ever purchased..This thing is HEAVY and it will probably out-live all of us. Read morePublished 1 month ago by Sandra T