🪓 Slice in Style, Prep with Pride!
The John Boos Chop-N-Slice Series cutting board is a premium 16”x10”x1” reversible maple butcher block featuring edge-grain construction, eased corners, and finger grips for superior handling. Made in the USA with over a century of craftsmanship, it’s designed for versatile food prep and long-lasting durability, perfect for the modern kitchen professional.
Item Weight | 1 Pounds |
Item Dimensions L x W x Thickness | 16"L x 10"W x 1"Th |
Shape | Square |
Color | Maple Wood |
Product Care Instructions | Hand Wash Only |
Material Type | Wood |
Warranty Type | Limited |
Recommended Uses For Product | Fruit, Cheese, Vegetable, Meat, Bread |
Additional Features | Reversible |
A**R
Good quality. Same brand as the ones the professional chefs use!
Great quality. Sturdy. Smooth, even surfaces. Easy to clean. I see this brand all the time on the cooking shows on TV. Make sure you also buy the butcher block oil to take care of your board, which you would need for any good quality cutting board.
D**B
Boos is best
Why did you pick this product vs others?:My husband just took a cooking class. His instructor instructed him to ditch his plastic cutting boards and replace them with a Boos wood board. This board is beautiful and the perfect size.
D**H
Wood. Much better than plastic!
Love it! I was trying to get away from all the plastic in my cutting boards… this is a great compliment to my larger Boos butcher block board.
D**A
Received with a defect. Company won't stand behind its "premium" name.
I bought this cutting board for my mother in April. On my instructions she bought food-grade mineral oil, treated the board, then did a 2nd coat. She only used this cutting board for light tasks like cutting bagels and cheese. Any serious cutting/chopping of meat and vegetables she did on a plastic board. She always wiped it down afterwards, usually with a dry cloth, and would only use a bit of water if something stuck to it.In other words, she took very good care of it.Six months later it developed the crack seen in the picture. Cracking through the tree rings like that is called "checking" and is what you see when wood is not dried properly.I understand that craftsmen can't always detect these weaknesses when selecting wood, but once it appears it is definitely because the flaw already existed in the wood.John Boos has a one-year warranty against manufacturers defects, so I figured this was a cut-and-dried case (see what I did there?). When I sent the photo and described what happened, they sent me back a list of questions. I gave honest answers, and the official company response was that since my mom hadn't oiled the board EVERY month, as apparently described in the instructions, the warranty was void.And here's the kicker: no instructions were received with the cutting board.I've owned or used lots of cutting boards over the years, and you probably have, too. I do oil my own cutting boards (not once a month...maybe once or twice a year) but most people I know don't oil them at all. And I don't think I've ever seen cross-ring checking like this in a cutting board.But, no, the John Boos response is that this is the result of not oiling the board every month. (Or, at least, that our failure to oil it every month absolves them of any responsibility to stand behind their product.Don't waste your money on this brand.
S**H
Wonderful chopping board by John Boos & Co.
Love the chopping board. I'm getting rid of all the plastic boards and choosing wood. They have to be maintained but it's not a big problem. I also purchased a bigger board from John Boos and it's fantastic. Both boards are very stable and I can chop away while cooking and not worry about them moving or getting bits of plastic in our food.
N**E
A must have in the kitchen for the serious cook!
Functionality:Great cutting board that helps you avoid micro-plastics in your diet. Not too big and not too small. A little heavy but completely manageable. I strictly followed the mineral oil application procedure as described in other reviews in the beginning, (i.e. daily, then weekly and then once a month for life) and I have not experienced any cracking. I hand wash it with just a little bit of dish soap (though it probably doesn't need it, due to the natural anti-bacterial properties of the maple wood). However, to be honest, the moment I see any hint of dryness or chalkiness on the surface I apply some mineral oil. This unfortunately occurs only after a couple of uses. You may be able to stretch this interval out with a restorative cutting block conditioner with a mix of mineral oil and carnauba wax. Yeah, it is annoying and you have to clean up the mess you make but nothing a little quality spray cleaner and a disposable napkin can't handle. Besides food grade mineral oil is cheap. A dry cutting board will soak up the mineral oil fast and will look and feel better. This cutting board is a little bit of luxury in the food prep process and helps you beat up a little less on the sharp edge of your knives. If you buy this cutting board, I highly recommend you search for a quality stainless steel wire rack. This will help air dry the soggy cutting board you have rinsed and towel dried after using it or after applying mineral oil to it. You definitely want to keep any dampness or pooled water or liquid away from this cutting board. The board is attractive and a nice rack displays it well. With a little bit of regular TLC, it is a buy it for life item. It will get knife marks, some stains and smells (tomato, turmeric, garlic, etc) on it from regular use but nothing that can't be sanded away with 100 grit sandpaper and another round of mineral oil. Due to the maintenance demands, this board may not be the best for harried families or cooks. If you fall in this category, you may want to save this beautiful board only for special occasions like your expensive china sets.
G**S
just what I was looking for
Working out to be just what I wanted since I got rid of all my plastic boards.Wipes easily with sponge and soap and water and dry with a towel.
D**Y
Perfect
Good quality broad.
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