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Add a handsome yet highly functional tool to your kitchen arsenal with this particular wooden cutting board from John Boos. Made of solid hard rock maple with edge-grain construction for durability, the reversible cutting board provides two flat sides and slightly rounded edges for comfortable handling. The finely crafted board, which measures 20 by 15 by 1-1/4 inches, is useful for a number of food-prep tasks, whether chopping meat, slicing and dicing fruits and vegetables, or mincing fresh herbs.
Keep the cutting board clean simply by washing it with hot soapy water after each use and dry it having a clean paper towel or let it air dry. The board was shipped in the factory which has a penetrating natural oil finish, allowing for great cutting, chopping, and slicing, however it is important to supply the cutting board an excellent oiling on all surfaces every three to four weeks. When the cutting board becomes dry and lighter in color, it's time for it to re-oil, which is a fairly easy way to lengthen the life of the board by many years.
More appealing and attractive than plastic, a wooden cutting board can be a great substitute for plastic cutting boards as it could inhibit bacteria growth, while plastic boards harbor bacteria inside grooves cut to their surface. (Although Boos cutting boards do not harbor bacteria, it is often a good habit to use separate cutting boards for different forms of food prep.) Wood cutting boards are also easier on knives, where plastic boards can dull knives quickly. Boos cutting boards are manufactured by John Boos & Co. in Effingham, Illinois, which has been manufacturing high-quality wood cutting boards, butcher blocks, and countertops since 1887.
From the Manufacturer
Every professional or at-home chef knows the significance of your good cutting board. John Boos has developed a full distinct professional-quality FDA-approved cutting boards in the number of styles to support individual needs and preferences. Choose from end-grain or edge-grain construction and from over 39 shapes and sizes.
John Boos & Company circa 1900.
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The History of John Boos & Co
How it All Started
John Boos & Co. will be the oldest industry in South Central Illinois, located in Effingham Illinois, and the company has been in business since 1887. Conrad Boos Sr. founded the business in 1887 and named it after his son, John. For several years he exercised with the blacksmith shop in Effingham, and lumber was cut from areas in close proximity. In 1892, the guarana plant gone to reside in its present location at 315 South First Street in Effingham.
John Boos & Co. may be the oldest industry in Effingham, Illinois.
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The blacksmith used a Sycamore tree put on three legs to straighten horseshoes. The wooden block absorbed the shock of the hammer. In 1890, a local butcher realized the block might be used for cutting meat, coupled with one created for this purpose. The word spread to surrounding small towns and cities and also by 1911, John Boos was shipping from coast to coast. Commercial meat markets were very popular through the 1959, and while using creation of dishwashers and plastic, the commercial market started to have the impact of your lower-cost alternative, though perhaps less safe!
In 1956, John Boos began to look at some of their products to local retail shops and provide you with the blocks and cutting boards for resale. Merchants would sell these products to consumers for home use. Today, it's common to determine John Boos cutting boards in the the commercial kitchen of hotels and restaurants, culinary schools as well as cooking shows on television. The old craftsmen work ethic remains around at John Boos & Co. There are already several changes, though. Sycamore lumber is don't used--John Boos manufactures premium Hard Rock Maple lumber from surrounding states within the mid-west, most ones comes in the Northern States. And John Boos automation has replaced much from the older equipment. The 1942 block press is but one bit of equipment that's still greatly in use today, however.
John Boos & Co. utilizes 100% with their raw material to benefit the manufacturing processes. The smallest lumber scraps are transformed into sawdust and used because the material of choice to generate electricity and make steam to fuel the boilers. The steam can also be utilized to operate the glue presses and dry kilns. Any saw dust unused through the company is provided for the local agricultural industry.
The Early Years
In 1892 the Boos family sold interest inside the company for the Gravenhorst family.
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In 1892 the Boos family sold interest inside company towards the Gravenhorst family. (There is a fifth generation Gravenhorst working for your company. T.S. Gravenhorst, III was named President in 1978 and held that office until retirement in 2002.) In 1895 the building burned and was rebuilt; however, in1899 it was decided more and more space was needed, and it turned out then which they moved to the present site of 315 South First Street. The building was purchased from your old Effingham furniture manufacturing company.
In 1920, extra buildings and kiln capacity were added. From the 1940s, butcher blocks were found in every single restaurant, grocery and butcher shop in America. Then came World War II, which was instrumental in changing the manufacturing philosophy with the management at John Boos and also the course from the business.
Last Half of the Century
In 1955, the business expanded by adding a dry kiln, increasing its office space and adding more manufacturing space. The shipping docks were enlarged, warehousing space added and new products added. Additionally for the standard old-style butcher blocks, butcher block tops, which are laminated strips of northern hard rock maple or Appalachian red oak, were in great demand, not only inside foodservice industry, but also inside home.
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The company continued to flourish throughout the late 1960s and early '70s while using growth of the metal fabricated table market. Metal tables had replaced the butcher block as a necessary product inside the most of foodservice/supermarket establishments. Tables with poly or synthetic tops, stainless-steel tops and maple tops were being manufactured. And although the government was tough on wood products over the 1970s and '80s, the business continued to cultivate having its new distinct BDL store fixtures, park benches as well as other butcher block furniture items.
Current Products & Markets
The wood and metal items are listed using the National Sanitation Foundation, the leader in sanitation agencies for approving equipment to become set up in foodservice and supermarket operations. The products have to have approval of various sanitation agencies so as to be accepted by the industry.
John Boos & Co. Cucina products, butcher blocks and cutting boards are increasingly being utilized by celebrity chefs through the entire United States. Celebrity chefs currently using John Boos goods are Charlie Trotter, Ming Tsai, Paul Kahan, Susan Spicer at Bayona Restaurant in New Orleans, and Mary Sue Milliken and Susan Feninger at Border Grill in Santa Monica, California. In addition, the country's premier food channel, "The Food Network" features chefs like Mario Batali and Emeril Lagasse, who prepare meals every day on John Boos cutting boards. In many instances Boos cutting boards are used for the daily and weekly television programs sponsored to the chefs.
In 1994 we had been awarded the Gold Medal for Excellence in Foodservice Equipment from the Chefs of America. This ceremony was conducted at Carnegie Hall in Ny City, and we were 1 of only 22 companies receiving awards.
Hard Rock Maple
Hard Rock Maple could be the board of preference among professionals since it is friendly to your knife's edge, has anti-bacterial properties, as well as the larger boards are skid-free, and stay firm while in use. There may also be many board designs for various applications and use. John Boos edge-grain-constructed hard maple boards are NSF (National Sanitation Foundation) certified, this regulatory agency governs the commercial markets, as it relates to particular health insurance and sanitization codes. Still many are unaware from the studies conducted by the NSF, Dr. Dean Cliver, and others, on how the maple boards kill bacteria.
Care and Maintenance
How should i keep my cutting board sanitized?
Keep your Boos cutting board clean by just washing it with hot soapy water after each use and dry it which has a clean paper towel or let it air dry. If you want to sanitize the board more thoroughly, a diluted combination of chlorine bleach or vinegar solution consisting of just one teaspoon of liquid chlorine bleach in one quart water or possibly a anyone to five dilution of vinegar.
Do not soak or submerge the board in water, for this will disrupt the moisture content and cause the rails to split. Wood cutting boards are NOT dishwasher-safe.
How should i maintain and prolong lifespan of my cutting board?
It is incredibly important to give your cutting board a fantastic oiling on all surfaces every 3-4 weeks. Your Boos board shipped from the factory having a Boos block cream finish with beeswax, which protects and prolongs the life span of your respective board. We recommend keeping the board oiled with John Boos Mystery Oil and/or Boos Block Cream with Beeswax.
John Boos & Company Today
Facilities
The company currently occupies approximately 150,000 sq . ft . of total production capacity in Effingham, IL and approximately 65,000 sq . ft . of manufacturing capacity in Philipsburg, PA and Suring, WI, which produce wooden school furniture. The company has four dry kilns which will dry around 210,000 board feet of lumber on a continuing basis. There are 140 employees in the Effingham facility. Most with the hardwoods useful for manufacturing is shipped from Great Lakes states via truck, while our second largest commodity, stainless steel, originates from steel warehouses and distribution centers in Chicago, Indianapolis, and St. Louis. The company currently is cutting up about five million feet of maple and oak each year.
Research: Plastic and Wooden Cutting Boards
A research team led by Dean O. Cliver, Ph.D compared plastic and wooden cutting boards. Their research was intended to develop ways of disinfecting wooden cutting surfaces at home, to ensure that they can be nearly as safe as plastics. They learned that disease bacteria were not recoverable from wooden surfaces in the short time after we were holding applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that ended up used and had many knife cuts acted almost exactly the same as new wood, whereas plastic surfaces which are knife-scarred were impossible to scrub and disinfect manually, especially when food residues like chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts.
Although the bacteria that have disappeared from your wood surfaces are located alive inside wood for a while after application, they evidently usually do not multiply, plus they gradually die. They could be detected only by splitting or gouging the wood or by forcing water completely through in one surface to the other. If a sharp knife is accustomed to cut in to the work surfaces after used plastic or wood may be contaminated with bacteria and cleaned manually, more bacteria are recovered from a used plastic surface than from your used wood surface.
The research team has no commercial relationships to any company making cutting boards or another food preparation utensils. They believe, for the basis with their published and to-be-published research, that food may be prepared safely on wooden cutting surfaces which plastic cutting surfaces present some disadvantages that was previously overlooked. In conclusion, they think their research indicates evidence that wooden cutting boards are not only a hazard to human health, but plastic cutting boards may be.
BoosBlock professional cutting boards are FDA-approved and therefore are used by professional chefs through the United States. Extremely high quality cutting boards are for sale in end grain and edge grain construction, and appear in over 39 shapes and sizes. John Boos & Co. will be the number 1 supplier of butcher blocks countertops and cutting boards to restaurants, butchers as well as the White House. BoosBlock cutting boards are made by John Boos & Co. located in Effingham, Illinois. Since its inception in 1887, John Boos & Co. strives to provide the best quality products towards the most discriminating consumers.
Product Features
Size: 24 by 18 by 2-1/4-Inch
- 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
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