John Boos Cutting Boards are some of the top cutting boards that America has to offer in this category. They have a large selection of cutting blocks ranging from butcher tables to kitchen trolly and everything in between. The rates that they charge for these boards, on the other hand, are sometimes too expensive. However, there are so many different setup and choice options available. As a first-time consumer, it might be a bit intimidating. This article provides you a deeper look at what all of these diverse configurations and designs of john boos cutting board signify. Hopefully, this will help you in making a more informed choice about what to purchase.

Origin Of John Boos 

Conrad Boos started John Boos in 1887, and the company has been around ever since. Their initial sawmill was located near Effingham, Illinois, where they continue to manufacture their products. For his first product, Conrad created a Sycamore tree with three legs at the base of the trunk. Initially intended for use by a blacksmith, it was discovered by a butcher to have promise as a chopping block. To make room for the butcher, Conrad's son, John, decided to remodel the block.

Later, the Boo family sold their firm to German immigrant Adelbert Gravenhorst, who took over as president and CEO. From there, he gradually expanded the firm. Even amid the Great Depression, the enterprise was successful. Throughout the conflict, they continued to provide items and extended their product range. These days, Boos Block is widely regarded as the premier option for kitchen cutting blocks. They produce items for both business and residential use. As a result, their blocks are among the most recognizable in the history of the United States.

John Boos Cutting Board Design

This section will go through the many aspects of John Boo's Cutting Board discussed thus far. We will discuss the thickness of the material, the wood used, the structure, and overall performance.

Wood

Most Boo's products, including their cutting board, are made from American Hard Maple wood. The board is relatively firm but not so hard that it will harm your knife or nick it. While it may seem that softer boards are more kind on your knife, this is not always the case. Over time, these nicks and cuts will cause your knife to be dull more quickly. Hard maple is the popular choice of wood for cutting boards among woodworkers who produce them.

Another advantage of maple is that it has received NSF certification. They prevent the formation of germs, making them suitable for use in a commercial kitchen. If mold begins to form for whatever reason, a simple solution of salt and lemon should be sufficient to eliminate germs.

Edge Grain versus End Grain: What's the Difference?

Edge Grain and End Grain are two of the most common configurations for John boos cutting boards. Think of edge grain as the side of the wood that you are working with. When the board is being manufactured, the manufacturer will stack the board row by row. They utilize the top of the board for end grain and then cut and glue them together to create the finished product. In general, this technique is more time-consuming, and they are more expensive as well. Collectors and cutting board enthusiasts like these boards because they feel they are more gentle on the knife than other cutting boards. On the other hand, these boards have a greater tendency to have problems than the edge grain.

In the first place, owing to the porous structure of the end grain, it will absorb more moisture than edge grain. This implies that the wood will expand and contract more than it would if it were edge-grained instead when you wash it. This contraction will result in a decrease in the material's structural integrity, which will cause it to split more quickly. If you've ever split a block of wood before, you should be aware that splitting it from the top is the most efficient method of doing it. Not only that, but they also have a greater tendency to absorb oil than edge grain.

While end grain board may provide a slight performance advantage, this is not a given. The fact is that the majority of home users will not perceive any change in their experience. I would be interested in either one, but the price of the board is what I am most concerned about.

Handle 

There are several various handle options available on the board. The handles on some are made of metal, while others have notches on the side. I like the one with the notches on the side of the handle. They take less space and are less likely to cut your hand accidentally. For my part, I would stay away from any boards that do not have a handle since they would be pretty challenging to pull off the countertop. Boards with feet are a suitable option, although they reduce the amount of cutting area available. In addition, these boards feature just one side, as opposed to two sides on most other boards.

Impressive size 

I like a board that is around 20 by 15 inches in size for me. This provides me with ample space to move food around while still cutting. It also supports a bigger knife, allowing me to cut without running out of room on the work surface. However, it would help if you took an accurate measurement of the area available in your house. Find something that will fit your table and double-check that it will fit your sink. If you have a board that you cannot even wash, it is the last thing you want to happen.

Thickness

It is also crucial to consider the thickness of a cutting board. While Boos Cutting Boards are available in a range of thicknesses, I suggest one with at least 2 inches of thickness. It is less prone to warp and split if the board is thicker in construction. They also tend to remain in place for a more extended period, resulting in greater overall durability. Alternatively, if anything were to happen to the board, you could easily sand off a section of it. Even though the thicker board comes at a higher price, the benefits exceed the drawbacks by a wide margin.

If you do not like the weight of thicker boards might choose a lesser-weight alternative. Remember to place a towel below it to ensure that it does not slide about while in use. However, it is possible that it may not continue for as long.

How to Care For John Boos Cutting Board? 

Every time you use your John Boos cutting board, wash it well with hot soapy water and tap dry it with a clean towel or allow it to air dry. Further sanitation may be accomplished by rinsing the board with a vinegar or chlorine bleach solution—a solution containing one teaspoon bleach per quart of water and a 5-to-1 vinegar-to-water ratio. Do not submerge the board in water as this can cause harm to the timber. John Boos cutting boards, like other natural wood cutting boards, are not designed for use in the dishwasher.

To keep the beeswax finish of your john boos cutting board, use oil on all surfaces on a 3- to 4-weekly basis. This simple procedure will help preserve the board's life expectancy and allow you to use it for many more years to come.


John Boos Block BWCB Butcher Block Board Cream

Bottom Line 

In general, John Boos cutting boards are kept to a higher level of quality. They use high-grade wood in their construction, and, in general, their work is of high quality. Although they are almost indestructible, they do need some upkeep and are not without their disadvantages. However, if you handle it with respect and care, it will withstand you for a long time. 

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