This beautiful, 2¼"-thick reversible butcher block is manufactured in the USA from only the finest hard rock maple. Maple is naturally antibacterial, helping prevent cross-contamination. On top of that, the Boos cream finish creates a protective layer that prevents food and moisture from damaging the wood. To ensure the life of this heirloom-quality block, simply wipe clean with mild soap, water, and a damp cloth and reapply cream or oil when the board becomes dry or lighter in color.
Manufacturer: John Boos & Co.
Care: Wipe with mild soap, water and damp cloth to clean. Reapply Boos Board Cream or oil as necessary to maintain finish
Dimensions: 20" x 15" x 2¼"
Warranty: 1-year warranty against defects in workmanship or material
Made in USA
The number-one supplier of butcher blocks and cutting boards to restaurants, butchers, even the White House. Based in Effingham, Illinois, since 1887, John Boos & Co. provides premium products to home cooks and celebrity chefs such as Charlie Trotter and Mario Batali.
I recently revamped my kitchen including a Boos Block table as a center island which I love, so having this supplemental Boos Block adjacent to the sink was a natural. No more little boards that slide all over the place -- this anchor remains on the counter full-time, front and center, and is central to all kitchen prep. It does not go in a drawer or cupboard at night by design (like the proverbial fold-away card table). It's a working regular of the A Team as is the range, wall oven, refrigerator, dishwasher, and sink -- a real team player. Thank you
This first board cracked the first day even though I put mineral oil all over it. Went to exchange it and some of the other ones were cracked in the package. Found one that didn't hauled it all the way to the car (stl is in the mall) when I see a crack in that board still in the package. went ahead and exchanged it since I had my heart set on it. Soaked it in a whole bottle of oil and a whole tube of boos miracle cream yet it still seems dry. I have very sharp knives and I now notice some splits in the board. I can live with scratches or scraps but these are little inch long cuts in the board. The only thing you can do is fill them with paraffin wax. Had my protaek board for years with no problem. I see all the celebrity chefs use these, and I really want end grain maple but can not recommend these