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$24.99
at Target

This all-purpose storage container is great for pet food, charcoal, rock salt and bird seed storage.

Prepara
$24.99
at Target

Canisters & Food Storage - Ingenious ?food in, air out? glass food storage container forces out air out to keep foods fresh, crisp... and full of flavor. The twin-valve air-extraction system removes stale air, keeps out fresh air, then locks lid with an... read more

Improvements

The Bulkster Storage Container is great for road salt, charcoal, pet food, kitty litter, bird seed, and other bulk products. This ...heavy-duty storage container's handled lid doubles as a convenient dispenser. The Bulkster Storage Container can be used... read more

Crystal Promotions
$29.99
at Kmart

Prepare a tasty blended treat for yourself with this Better Chef HealthPro 91580113M blender that features stainless-steel blades ...to efficiently blend smoothies, protein drinks and more. A travel lid lets you take the blending vessel with you on the go. One-touch blending button; stainless-steel blades; auto shutoff; cord storage; includes storage and slide-open travel lids Color: Black. read more

Improvements
$34.99 $27.95
at Improvements

The 12-Piece Nested Food Storage Container Set ends your struggle to find the right-sized lid for a container. These containers li...ds and bases are freezer, microwave, and dishwasher safe. The 12-Piece Nested Food Storage Container Set has airtight... read more

Totally Bamboo
$31.19
at Amazon

From the original bamboo cutting board company, Totally Bamboo, this cutting board is a beautiful, functional, ecologically sound ...addition to any kitchen. Bamboo is 16% harder than maple, making it an excellent cutting surface. Bamboo is actually a grass that grows to a harvestable height of 60 feet in about 3 to 5 years, growing as much as 2 feet per day. It has an extensive root system that continually sends up new shoots, naturally replenishing itself. It does not require replanting, making it one of the most renewable resources known. Totally Bamboo uses 'Moso' timber bamboo which is neither a food source nor a habitat for the Giant Panda. Totally Bamboo's cutting boards are assembled with approved food-grade glue -- none of their products are made with formaldehyde-based glue. No dyes or stains are used in the manufacturing process. The pleasing designs are created by using the naturally occurring variations within the wood grain. Totally Bamboo prides itself on using only premium hand-selected bamboo, innovative design, exemplary craftmanship, and fair labor policies. read more

Catskill Craftsmen
$42.35
at Amazon

Products offered by Catskill Craftsmen are made from naturally self-sustaining, non-endangered North American hardwoods, primarily... birch and hard rock maple. Lumber is purchased from area sawmills, then dried, manufactured, and packaged on site. All sawdust, shavings and waste materials generated during the manufacturing process is converted into wood pellet fuel, and used to heat homes. Catskill Craftsmen operations generate no wood waste. Longlasting and easy to care for, the oiled finish simply wipes clean with a damp cloth. Do not soak in water for any period. read more

Lipper International
$32.70
at Amazon

Lipper International has developed a complete line of woodenware products consisting of tableware, salad bowls, storage items, pan...try ware and home organization items. These collections are continually refined and expanded. Discover a wide variety of practical, yet beautiful kitchen amenities designed to help you organize the practical side of your kitchen and pantry. From napkin and towel holders to spice racks and recipe boxes, simply select your favorite collection and add a decorative touch to every aspect of your room. read more

Madeira
$24.01
at Amazon

Madeira and Mario Batali are proud to bring you the perfect marriage of elegance and functionality. The Mario Batali Edge Grain Ch...op block is sized at 8 x 8 x 1.25 inches, featuring a thick chopping surface that is great for all your smaller kitchen prep. Stylish enough to slice and serve directly from the surface, you?ll love the warm chocolates, walnuts and honey-colored wood that creates these unique cutting boards and chop blocks. The teaming of Mario Batali and Madeira Housewares to create a new line of 100% plantation teak cutting boards and chop blocks continues Mario?s commitment to the environment and sustainability. Madeira?s plantation teak is grown and harvested using responsible forestry practices; all of their chop blocks and cutting boards are made from the remnants of other projects, utilizing pieces that would normally be discarded or thrown away-virtually eliminating any waste. As teak is naturally weather-resistant , it is ideal for items such as outdoor furniture, yachts and spas, and makes it a perfect choice for the kitchen environment as well. Mario?s long-established career of implementing ?green? initiatives in both his restaurants and product lines, and Madeira?s commitment to creating teak products for every conceivable job with little environmental impact is the perfect partnership; a full line of products that are beautiful, strong and sustainable. read more

Madeira
$108.71
at Amazon

From our Canary Collection, our Teak End-Grain Jumbo Chop Block is exceptionally strong and durable. Made of end-grain teak (a woo...d used on ships due to its moisture resistance), this block's extra-large size is reminiscent of blocks used in butcher shops and restaurants. Shades of chocolate, caramel, almond and cinnamon come together to create a gorgeous block that is almost too luxurious to use. Sized to be a chef-pleaser in the kitchen, its beauty and elegance will make even the most discernible host pleased to showcase it in their kitchen or tableside. Madeira specializes in crafting the most exotic wood on earth, and creating individual works of art for the kitchen. Translated to mean "wood" in Portuguese, the native language of Brazil where our products originate, Madeira uses only the highest quality raw materials. Our Teak line of cutting boards originates from one of the largest Teak Plantations in the world, located in South America. Plantation Teak means it is farmed using responsible forestry practices. We use remnants left over from other Teak products typically discarded during the manufacturing process. Madeira products almost completely eliminate any potential waste of materials, making our line of cutting boards "agricultural by-products". Madeira offers beautiful and affordable solutions for every kitchen, on every budget. read more

Madeira
$49.99
at Amazon

Chopping ingredients is anything but boring on our Provo Teak Edge-Grain Chop Block. Beautiful, as well as functional, the board?...s size is perfect for carving meats or chopping vegetables, herbs and other ingredients, all while protecting your cutlery. Beautiful enough to showcase in your kitchen, this classic design invokes a feeling of luxury. Madeira specializes in crafting the most exotic wood on earth, and creating individual works of art for the kitchen. Translated to mean ?wood? in Portuguese, the native language of Brazil where our products originate, Madeira uses only the highest quality raw materials. Our Teak line of cutting boards originates from one of the largest Teak Plantations in the world, located in South America. Plantation Teak means it is farmed using responsible forestry practices. We use remnants left over from other Teak products typically discarded during the manufacturing process. Madeira products almost completely eliminate any potential waste of materials, making our line of cutting boards ?agricultural by-products.? Madeira offers beautiful, affordable and solutions for every kitchen, on every budget. read more

Madeira
$47.18
at Amazon

Sized perfectly for tasks large and small; stylish enough to slice and serve directly from the surface, you?ll love the warm choco...lates, walnuts and honey-colored wood that creates these unique Mario Batali cutting boards and chop blocks. This medium chop block measures 12 x 12 x 1.25, a functional size for most kitchen tasks, but beautiful enough to proudly display on countertops.The teaming of Mario Batali and Madeira Housewares to create a new line of 100% plantation teak cutting boards and chop blocks continues Mario?s commitment to the environment and sustainability. Madeira?s plantation teak is grown and harvested using responsible forestry practices; all of their chop blocks and cutting boards are made from the remnants of other projects, utilizing pieces that would normally be discarded or thrown away-virtually eliminating any waste. As teak is naturally weather-resistant , it is ideal for items such as outdoor furniture, yachts and spas, and makes it a perfect choice for the kitchen environment as well. Mario?s long-established career of implementing ?green? initiatives in both his restaurants and product lines, and Madeira?s commitment to creating teak products for every conceivable job with little environmental impact is the perfect partnership; a full line of products that are beautiful, strong and sustainable. read more

Madeira
$49.95
at Amazon

Madeira and Mario Batali are proud to bring you the perfect marriage of elegance and functionality. The Mario Batali Edge Grain Ch...op block is generously sized at 20 x 15 x 1 inches, this thick chopping surface is great for all your heavier kitchen prep. Stylish enough to slice and serve directly from the surface, you?ll love the warm chocolates, walnuts and honey-colored wood that creates these unique cutting boards and chop blocks. The teaming of Mario Batali and Madeira Housewares to create a new line of 100% plantation teak cutting boards and chop blocks continues Mario?s commitment to the environment and sustainability. Madeira?s plantation teak is grown and harvested using responsible forestry practices; all of their chop blocks and cutting boards are made from the remnants of other projects, utilizing pieces that would normally be discarded or thrown away-virtually eliminating any waste. As teak is naturally weather-resistant , it is ideal for items such as outdoor furniture, yachts and spas, and makes it a perfect choice for the kitchen environment as well. Mario?s long-established career of implementing ?green? initiatives in both his restaurants and product lines, and Madeira?s commitment to creating teak products for every conceivable job with little environmental impact is the perfect partnership; a full line of products that are beautiful, strong and sustainable. read more

Madeira
$69.95
at Amazon

Sized perfectly for larger kitchen prep; stylish enough to slice and serve directly from the surface, you?ll love the warm chocola...tes, walnuts and honey-colored wood that creates these unique Mario Batali cutting boards and chop blocks. This large end grain chop block measures 20 x 15 x 1 inches, a functional size for larger kitchen prep, while beautiful enough to proudly display in any kitchen. The teaming of Mario Batali and Madeira Housewares to create a new line of 100% plantation teak cutting boards and chop blocks continues Mario?s commitment to the environment and sustainability. Madeira?s plantation teak is grown and harvested using responsible forestry practices; all of their chop blocks and cutting boards are made from the remnants of other projects, utilizing pieces that would normally be discarded or thrown away-virtually eliminating any waste. As teak is naturally weather-resistant , it is ideal for items such as outdoor furniture, yachts and spas, and makes it a perfect choice for the kitchen environment as well. Mario?s long-established career of implementing ?green? initiatives in both his restaurants and product lines, and Madeira?s commitment to creating teak products for every conceivable job with little environmental impact is the perfect partnership; a full line of products that are beautiful, strong and sustainable. read more

Catskill Craftsmen
$55.99
at Amazon

Catskill's "Gourmet" collection offers a wide range of chopping blocks for every occasion. Blocks include special features such as... rounded corners, deep blended juice grooves, wooden ball feet with rubber pads, and laminated domestic hardwood in a variety of grain patterns for durability, toughness and beauty. All have oiled finishes. read more

Proteak
$93.32
at Amazon

Proteak has designed its line of cutting boards to meet the needs of professional chefs and serious home cooks, as well as of thos...e looking for kitchen accessories that are as aesthetically pleasing as they are functional. From heavy duty end grain chopping blocks to slim cutting boards that double as cheese platters, Proteak has introduced a compelling product line that challenges conventional thinking about cutting boards. Circle, 18 by 2 inches, end grain read more

Madeira
$56.70
at Amazon

Chopping, slicing and dicing your way through all your ingredients, this Medium Chop Block by Madeira is a show-stopper. Maderia i...s where stunning meets functional; Our Teak End-Grain Medium Chop Block from our Canary Collection makes a beautiful statement in your kitchen or at your table. Shades of chocolate, caramel, almond and cinnamon come together to create a gorgeous block that is almost too luxurious to use. Sized to be a chef-pleaser in the kitchen, its beauty and elegance will make even the most discernible host pleased to showcase it in their kitchen or tableside. Madeira specializes in crafting the most exotic wood on earth, and creating individual works of art for the kitchen. Translated to mean "wood" in Portuguese, the native language of Brazil where our products originate, Madeira uses only the highest quality raw materials. Our Teak line of cutting boards originates from one of the largest Teak Plantations in the world, located in South America. Plantation Teak means it is farmed using responsible forestry practices. We use remnants left over from other Teak products typically discarded during the manufacturing process. Madeira products almost completely eliminate any potential waste of materials, making our line of cutting boards "agricultural by-products". Madeira offers beautiful, affordable solutions for every kitchen, on every budget. read more

Kitchenaid
$19.95
at Amazon

Made of durable hardwood.Gentle on knives and will not dull blades.Environmentally friendly.Perfect for food prep and serving.Mois...ture resistant. read more

Snow River
$99.99 $60.98
at Hayneedle

Handcrafted from solid maple wood. Wood is dried in a tightly controlled process. Consistent moisture content prevents cracks and ...splitting. Perfect for any cutting or chopping. Dimensions: 14L x 14W x 2.5H inches. About Columbian Home Products No one knows the ins and outs of the kitchen better than Columbian Home Products. Specialists in cookware, bakeware, canning, pizza pans, roasters, and even tea kettles, CHP sets high standards for all things delicious. From appetizer to dessert, they have your cookware. Their central location in Lake Zurich, IL, means fast delivery. read more

Madeira
$48.25
at Amazon

Stunning to behold, Madeira and Mario Batali are proud to bring you the perfect marriage of elegance and functionality; The Mario ...Batali Round End Grain Chop block. This chop block is sized at 12 x 12 x 1.25 inches, and features a thick chopping surface is great for all your smaller kitchen prep. Stylish enough to slice and serve directly from the surface, you?ll love the warm chocolates, walnuts and honey-colored wood that creates these unique cutting boards and chop blocks. The teaming of Mario Batali and Madeira Housewares to create a new line of 100% plantation teak cutting boards and chop blocks continues Mario?s commitment to the environment and sustainability. Madeira?s plantation teak is grown and harvested using responsible forestry practices; all of their chop blocks and cutting boards are made from the remnants of other projects, utilizing pieces that would normally be discarded or thrown away-virtually eliminating any waste. As teak is naturally weather-resistant , it is ideal for items such as outdoor furniture, yachts and spas, and makes it a perfect choice for the kitchen environment as well. Mario?s long-established career of implementing ?green? initiatives in both his restaurants and product lines, and Madeira?s commitment to creating teak products for every conceivable job with little environmental impact is the perfect partnership; a full line of products that are beautiful, strong and sustainable. read more

Madeira
$100.60
at Amazon

Feel like a professional every time you prep food in your kitchen! Chopping ingredients is anything but boring on our Provo Teak E...dge-Grain Chop Block. Beautiful, as well as functional, the board?s jumbo size will be appreciated with its ability to hold all your items-it is perfect for carving meats or chopping vegetables, herbs and other ingredients, all while protecting your cutlery. Beautiful enough to showcase in your kitchen, this classic design invokes a feeling of luxury. Madeira specializes in crafting the most exotic wood on earth, and creating individual works of art for the kitchen. Translated to mean ?wood? in Portuguese, the native language of Brazil where our products originate, Madeira uses only the highest quality raw materials. Our Teak line of cutting boards originates from one of the largest Teak Plantations in the world, located in South America. Plantation Teak means it is farmed using responsible forestry practices. We use remnants left over from other Teak products typically discarded during the manufacturing process. Madeira products almost completely eliminate any potential waste of materials, making our line of cutting boards ?agricultural by-products.? Madeira offers beautiful, affordable and solutions for every kitchen, on every budget. read more

Catskill Craftsmen
$45.30
at Amazon

Catskill's "Gourmet" collection offers a wide range of chopping blocks for every occasion. Blocks include special features such as... rounded corners, deep blended juice grooves, wooden ball feet with rubber pads, and laminated domestic hardwood in a variety of grain patterns for durability, toughness and beauty. All have oiled finishes. End Grain Butcher Block cutting boards provide the finest cutting surfaces available. Will not dull knives. read more

Mastrad
$29.99
at Target

The bottom holds about 32 ounces of liquid so it can be used for just about anything that needs microwaving. Made in China

Chop, dice, mince and julienne to your heart's delight when you're armed with this maple edge-grain cutting board. This solid-wood... cutting board is an essential in the kitchen for prepping mounds of vegetables and other foods, and it's built from... read more

John Boos
$121.07
at Amazon

<div class="aplus" > <div class="rightImage"> <img src="http://g-ec2.images-amazon.com/images/G/01/kitchen/aplus/johnboos/B008MXQ1...GO.jpg" width="300" height="145" /> </div> <h4>John Boos Walnut Edge Grain Cutting Board with Stainless Steel Feet</h4> <h5>12 by 12 by 1.5 inches</h5> <p>Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. This walnut wood US made cutting board measures 12 by 12 by 1.5 inches (LxWxH). The board features edge grain construction with a Boos Cream finish with beeswax to maintain the moisture in the wood. Stylish, stainless steel bun feet are attached to the base for countertop appeal.</p> <div class="three-fourth-col"> <div class="leftImage" style="width:300px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-factory_t.jpg" width="300" height="214" /> <div class="imageCaption">John Boos & Company circa 1900.</div></div> <h4>The History of John Boos & Co</h4> <p>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.</p> <div class="rightImage" style="width:234px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-Illinois_t.jpg" width="234" height="300" /></div> <p>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.</p> <p>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.</p> <div class="leftImage" style="width:200px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-AG_t.jpg" width="200" height="300" /> </div><h5>The Early Years</h5> <p>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. </p> <p>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.</p> <h5>Last Half of the Century</h5> <p>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.</p> <div class="rightImage"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-longblock_t.jpg" width="350" height="202" /> </div> <p>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.</p> <h5>Current Products & Markets</h5> <p>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.</p> <p>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.</p> <h4>John Boos & Company Today</h4> <p>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.</p> </div><div class="fourth-col last"> <h4>Care and Maintenance</h4> <h5>Keeping Your Board Sanitized</h5> <p>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.</p> <h5>Maintaining Your Board</h5> <p>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.</p> <h5>Research: Plastic vs. Wooden Cutting Boards</h5> <p>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.</p> <p>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.</p> </div></div> read more

John Boos
$114.95
at Amazon

<div class="aplus" > <h4>John Boos Round End Grain Chopping Block with Feet</h4> <h5>12 inches in diameter</h5> <div class="right...Image"> <img src="http://g-ec2.images-amazon.com/images/G/01/kitchen/aplus/johnboos/B000I031WG.jpg" width="300" height="192" /> </div> <p>Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. This quality cutting board is made in the US of hard rock maple and measures twelve inches in diameter and three inches thick with four wooden feet. The board features end grain construction with a Boos Cream finish with beeswax for natural wood protection.</p> <div class="three-fourth-col"> <div class="leftImage" style="width:300px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-factory_t.jpg" width="300" height="214" /> <div class="imageCaption">John Boos & Company circa 1900.</div></div> <h4>The History of John Boos & Co</h4> <p>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.</p> <div class="rightImage" style="width:234px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-Illinois_t.jpg" width="234" height="300" /></div> <p>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.</p> <p>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.</p> <div class="leftImage" style="width:200px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-AG_t.jpg" width="200" height="300" /> </div><h5>The Early Years</h5> <p>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. </p> <p>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.</p> <h5>Last Half of the Century</h5> <p>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.</p> <div class="rightImage"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-longblock_t.jpg" width="350" height="202" /> </div> <p>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.</p> <h5>Current Products & Markets</h5> <p>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.</p> <p>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.</p> <h4>John Boos & Company Today</h4> <p>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.</p> </div><div class="fourth-col last"> <h4>Care and Maintenance</h4> <h5>Keeping Your Board Sanitized</h5> <p>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.</p> <h5>Maintaining Your Board</h5> <p>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.</p> <h5>Research: Plastic vs. Wooden Cutting Boards</h5> <p>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.</p> <p>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.</p> </div></div> read more

John Boos
$221.32
at Amazon

<div class="aplus" > <div class="rightImage"> <img src="http://g-ec2.images-amazon.com/images/G/01/kitchen/aplus/johnboos/B008MXP...Z5C-1.jpg" width="300" height="171" /> </div> <h4>John Boos Walnut End Grain Chopping Block</h4> <h5>12 by 12 by 3 inches</h5> <p>Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. This reversible cutting board is made in the US of quality walnut wood and measures 12 by 12 by 3 inches (LxWxH). The board features end grain construction with a Boos Cream finish for natural wood protection. The board includes convenient slotted knife holders and incorporated hand grips for easy transport from counter to stove or table top.</p> <div class="three-fourth-col"> <div class="leftImage" style="width:300px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-factory_t.jpg" width="300" height="214" /> <div class="imageCaption">John Boos & Company circa 1900.</div></div> <h4>The History of John Boos & Co</h4> <p>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.</p> <div class="rightImage" style="width:234px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-Illinois_t.jpg" width="234" height="300" /></div> <p>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.</p> <p>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.</p> <div class="leftImage" style="width:200px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-AG_t.jpg" width="200" height="300" /> </div><h5>The Early Years</h5> <p>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. </p> <p>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.</p> <h5>Last Half of the Century</h5> <p>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.</p> <div class="rightImage"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-longblock_t.jpg" width="350" height="202" /> </div> <p>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.</p> <h5>Current Products & Markets</h5> <p>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.</p> <p>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.</p> <h4>John Boos & Company Today</h4> <p>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.</p> </div><div class="fourth-col last"> <h4>Care and Maintenance</h4> <h5>Keeping Your Board Sanitized</h5> <p>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.</p> <h5>Maintaining Your Board</h5> <p>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.</p> <h5>Research: Plastic vs. Wooden Cutting Boards</h5> <p>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.</p> <p>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.</p> </div></div> read more

John Boos
$297.99
at Amazon

<div class="aplus" > <div class="rightImage"> <img src="http://g-ec2.images-amazon.com/images/G/01/kitchen/aplus/johnboos/B008MXPO...4E.jpg" width="300" height="168" /> </div> <h4>John Boos End Grain Walnut Chopping Block</h4> <h5>18 by 12 by 3 inches</h5> <p>Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. Made in the US, this reversible, walnut cutting board measures 18 by 12 by 3 inches (LxWxH). The board features high-quality edge grain construction and is equipped with incorporated hand grips for easy transport from counter to stove or table top. </p> <div class="three-fourth-col"> <div class="leftImage" style="width:300px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-factory_t.jpg" width="300" height="214" /> <div class="imageCaption">John Boos & Company circa 1900.</div></div> <h4>The History of John Boos & Co</h4> <p>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.</p> <div class="rightImage" style="width:234px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-Illinois_t.jpg" width="234" height="300" /></div> <p>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.</p> <p>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.</p> <div class="leftImage" style="width:200px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-AG_t.jpg" width="200" height="300" /> </div><h5>The Early Years</h5> <p>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. </p> <p>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.</p> <h5>Last Half of the Century</h5> <p>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.</p> <div class="rightImage"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-longblock_t.jpg" width="350" height="202" /> </div> <p>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.</p> <h5>Current Products & Markets</h5> <p>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.</p> <p>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.</p> <h4>John Boos & Company Today</h4> <p>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.</p> </div><div class="fourth-col last"> <h4>Care and Maintenance</h4> <h5>Keeping Your Board Sanitized</h5> <p>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.</p> <h5>Maintaining Your Board</h5> <p>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.</p> <h5>Research: Plastic vs. Wooden Cutting Boards</h5> <p>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.</p> <p>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.</p> </div></div> read more

John Boos
$193.57
at Amazon

<div class="aplus" > <div class="rightImage"> <img src="http://g-ec2.images-amazon.com/images/G/01/kitchen/aplus/johnboos/B0034YX...TIE.jpg" width="300" height="168" /> </div> <h4>John Boos End Grain Maple Chopping Block</h4> <h5>18 by 12 by 3 inches</h5> <p>Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. Made in the US, this reversible cutting board measures 18 by 12 by 3 inches (LxWxH). The board features high-quality edge grain construction of hard rock maple and features incorporated hand grips for easy transport from counter to stove or table top. </p> <div class="three-fourth-col"> <div class="leftImage" style="width:300px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-factory_t.jpg" width="300" height="214" /> <div class="imageCaption">John Boos & Company circa 1900.</div></div> <h4>The History of John Boos & Co</h4> <p>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.</p> <div class="rightImage" style="width:234px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-Illinois_t.jpg" width="234" height="300" /></div> <p>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.</p> <p>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.</p> <div class="leftImage" style="width:200px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-AG_t.jpg" width="200" height="300" /> </div><h5>The Early Years</h5> <p>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. </p> <p>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.</p> <h5>Last Half of the Century</h5> <p>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.</p> <div class="rightImage"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-longblock_t.jpg" width="350" height="202" /> </div> <p>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.</p> <h5>Current Products & Markets</h5> <p>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.</p> <p>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.</p> <h4>John Boos & Company Today</h4> <p>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.</p> </div><div class="fourth-col last"> <h4>Care and Maintenance</h4> <h5>Keeping Your Board Sanitized</h5> <p>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.</p> <h5>Maintaining Your Board</h5> <p>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.</p> <h5>Research: Plastic vs. Wooden Cutting Boards</h5> <p>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.</p> <p>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.</p> </div></div> read more

Proteak
$70.00
at Amazon

Proteak has designed its line of cutting boards to meet the needs of professional chefs and serious home cooks, as well as of thos...e looking for kitchen accessories that are as aesthetically pleasing as they are functional. From heavy duty end grain chopping blocks to slim cutting boards that double as cheese platters, Proteak has introduced a compelling product line that challenges conventional thinking about cutting boards. Rectangle, 20 by 15 by 1-1/2 inches, edge grain read more

John Boos
$619.95
at Amazon

<div class="aplus" > <h4>John Boos End Grain Chopping Block</h4> <h5>36 by 24 by 4 inches</h5> <div class="rightImage"> <img src="...http://g-ec2.images-amazon.com/images/G/01/kitchen/aplus/johnboos/B000I031SU.jpg" width="300" height="141" /> </div> <p>Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. Made in the US of hard rock maple wood with end grain construction, the cutting board measures 36 by 24 by 4 inches (LxWxH).</p> <div class="three-fourth-col"> <div class="leftImage" style="width:300px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-factory_t.jpg" width="300" height="214" /> <div class="imageCaption">John Boos & Company circa 1900.</div></div> <h4>The History of John Boos & Co</h4> <p>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.</p> <div class="rightImage" style="width:234px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-Illinois_t.jpg" width="234" height="300" /></div> <p>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.</p> <p>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.</p> <div class="leftImage" style="width:200px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-AG_t.jpg" width="200" height="300" /> </div><h5>The Early Years</h5> <p>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. </p> <p>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.</p> <h5>Last Half of the Century</h5> <p>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.</p> <div class="rightImage"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-longblock_t.jpg" width="350" height="202" /> </div> <p>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.</p> <h5>Current Products & Markets</h5> <p>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.</p> <p>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.</p> <h4>John Boos & Company Today</h4> <p>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.</p> </div><div class="fourth-col last"> <h4>Care and Maintenance</h4> <h5>Keeping Your Board Sanitized</h5> <p>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.</p> <h5>Maintaining Your Board</h5> <p>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.</p> <h5>Research: Plastic vs. Wooden Cutting Boards</h5> <p>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.</p> <p>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.</p> </div></div> read more

J.K. Adams
$118.49
at Amazon

<div class="aplus"> <h4>J.K. Adams: A 2nd-Generation, Family-Owned Company</h4> <p>Kitchen storage solutions by J.K. Adams make i...t easy to save on valuable kitchen space while enjoying the best of USA-made craftsmanship. The family-owned company provides everything from pot hooks and spice bottles to wooden spice carousels, kitchen-knife blocks, bread boxes, wine racks, pot racks, and more. J.K. Adams' wooden kitchen items feature renewable and sustainable wood in Maple, Cherry, Walnut, Alder, Ash, or Hickory varieties. A thoughtful choice for gift giving, the high-quality kitchen items provide sleek designs and convenient functionality for year after year of everyday convenience.</p> <h5>Innovative Kitchen-Storage Solutions</h5> <p>In the late-1970's, when the gourmet-chef-tools market in the U.S. was still in its infancy, J.K. Adams owner Malcolm Cooper, Sr. conceived of the first slanted knife block. His goal was to create a cutlery organizer that would hold knives at a low enough angle that they could be easily removed from the block when it was pushed back under a cabinet overhang. The J.K. Adams Kangaroo knife block was launched in 1980--the first-ever slanted knife block, and still the best.</p> <p>Recognizing the many opportunities to improve kitchen storage, J.K. Adams introduced the revolving "carousel" spice rack in 1982 followed by countless other well-designed storage products in the years since, including the popular in-drawer knife tray in 1994, a space-saving alternative to the knife block that offers the same safety and blade protection.</p> <p>In 2011, J.K. Adams takes cutlery storage to a new level once again with the new Universal knife block. For over 30 years, J.K. Adams has continued to lead and inspire the kitchen storage market with their innovative designs, superior hardwoods, and exemplary craftsmanship.</p> <div class="centerImage"> <img src="http://images.amazon.com/images/G/01/kitchen/detailpages/jkadams/jk-adams1.jpg" width="621" height="160"><div class="imageCaption">Today, J.K. Adams continues to provide innovative designs, superior hardwoods, and high-quality craftsmanship.</div></div> <h4>J.K. Adams: Over 65 Years of New England Yankee Craftsmanship</h4> <div class="rightImage"> <img src="http://images.amazon.com/images/G/01/kitchen/detailpages/jkadams/jk-adams3.jpg" width="200" height="238"> </div> <div class="leftImage"> <img src="http://images.amazon.com/images/G/01/kitchen/detailpages/jkadams/jk-adams2.jpg" width="200" height="179"> </div> <div class="leftImage"> <img src="http://images.amazon.com/images/G/01/kitchen/detailpages/jkadams/jk-adams4.jpg" width="200" height="164"> </div> <p>Some of the world's finest woodworkers can be found in New England. The rich heritage and folklore of the great Yankee Woodworker is as well known today as it was hundreds of years ago, and the craft has been handed down through the generations. J.K. Adams' success is certainly attributable to the early Vermonters employed by the company while in its infancy who brought forth the techniques and quality craftsmanship that could only come from generations of shared knowledge and experience.</p> <p>The J.K. Adams factory has been at the same location since the beginning. As many as three generations of families have relied on J.K. Adams to provide for their families. Located in a rural area of Vermont, J.K. Adams remains one of the largest employers in the area and is an important pillar of support for the local community.</p> <p>J.K. Adams has always used the creativity and skill of their workforce in developing new products, and today J.K. Adams continues its New England craftsmanship with a wide variety of cutting boards, as well as wooden salad bowls, kitchen islands, and slate serving trays. And at the J.K. Adams factory, you'll find future generations of woodworkers building upon the traditions begun over 65 years ago.</p> <p>Cutting boards and other products by J.K Adams are made in the North America.</p> <div class="break"></div> <div class="rightImage"> <img src="http://images.amazon.com/images/G/01/kitchen/detailpages/jkadams/jk-adams-logo.jpg" width="300" height="75"><br/><img src="http://images.amazon.com/images/G/01/kitchen/detailpages/jkadams/jk-adams-logo2.jpg" width="200" height="117"> </div> <h5>About J.K. Adams' Logo</h5> <p>In colonial New England, three strokes of a broad ax were used to mark the finest trees in the forest for the Queens' Navy shipmasts. The broad arrow was adopted as our logo because it symbolizes the exceptional quality of wood that goes into our products.</p> <h4>J.K. Adams' Company History</h4> <ul> <li>Started over 65 years ago in a small garage in Dorset, Vermont</li> <li>Cooper family purchased business from founder Josiah K. Adams in 1949</li> <li>Began with the Speedy Racer toy, and then followed by manufacturing drafting and surveying tables, Kiwi shoe groomers, gifts, and furniture</li> <li>Now the leading supplier of wooden storage and food preparation products for the specialty housewares industry</li> </ul> <div class="two-third-col"> <h4>Our Wood</h4> <ul> <li>Maple, Cherry, Walnut, Alder, Ash, and Hickory</li> <li>Either from New England or other North American sources</li> <li>Renewable and sustainable</li> <li>Hard and durable, yet forgiving to knife edges</li> </ul> <h4>Wood Grains</h4> <h5>End Grain</h5> <ul> <li>Prized for look and longest wear</li> <li>Identifiable by small pieces put together</li> <li>Board usually thick and heavy</li> <li>Many pieces, lots of glue joints, cracking can be a problem</li> </ul> <h5>Edge Grain</h5> <ul> <li>Most common in cutting boards</li> <li>Moderate grain pattern</li> <li>Stable with minimum glue joints</li> </ul> <h4>Why Choose a Wood Cutting Board?</h4> <p>Wood is naturally anti-bacterial, and any bacteria left on the board will actually lessen in time versus multiplying on a plastic cutting board. A wooden board will also be more gentle on your knife's edge, and it just feels and sounds better under a knife.</p> <h4>Caring for Your J.K. Adams Cutting Board</h4> <p>Wash by hand in warm soapy water and dry thoroughly, and oil frequently with mineral oil to help give it an optimal appearance. Do not soak, microwave, freeze, or put in the dishwasher. For removing stains, you can use a weak bleach-and-water solution or a combination of lemon juice and salt. Be sure to rinse and wipe with mineral oil afterward. Additionally, the surface can be sanded to make the board look like new--although a board with wear will add character to your kitchen. For storage, keep the board away from strong sunlight as avoiding UV rays will reduce the risk of fading.</p> </div> <div class="third-col last"> <h4>Environmental Responsibilities</h4> <ul> <li>We only purchase lumber from a select few suppliers who we are confident practice sustainable forestry practices</li> <li>Vermont forests are growing faster than they are being harvested</li> <li>J.K. Adams has been awarded the Governor's Award for Environmental Excellence</li> </ul> <div class="leftImage"> <img src="http://images.amazon.com/images/G/01/kitchen/detailpages/jkadams/jk-adams5.jpg" width="250" height="300"></div> </div> </div> read more

Proteak Renewable Forestry
$13.19
at Amazon

Prepare and serve vegetables and meats with this chop and slide cutting board from Proteak. With the environment in mind, this boa...rd is made from quality edge grain teak wood grown and harvested from sustainable plantations in Latin America. Designed with you in mind, this board features a hole for sliding freshly chopped foods of into pots cooking or dishes for serving. This board is ideal for preparation work, but is also great for serving cheese, bread, and other snacks. read more

Starfrit
$43.79
at Amazon

This practical butcher bloc is made of Canadian maple end grain wood which preserves the sharpness of your knives when in use. It'...s thick and sturdy, a great addition to any kitchen. Pre-oiled with mineral oil. read more

John Boos
$747.95
at Amazon

<div class="aplus" > <div class="rightImage"> <img src="http://g-ec2.images-amazon.com/images/G/01/kitchen/aplus/johnboos/B000QSRW...I4.jpg" width="300" height="111" /> </div> <h4>John Boos End Grain Chopping Block</h4> <h5>48 by 24 by 4 inches</h5> <p>Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. Made in the US of hard rock maple wood with end grain construction, the cutting board measures 48 by 24 by 4 inches (LxWxH).</p> <div class="three-fourth-col"> <div class="leftImage" style="width:300px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-factory_t.jpg" width="300" height="214" /> <div class="imageCaption">John Boos & Company circa 1900.</div></div> <h4>The History of John Boos & Co</h4> <p>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.</p> <div class="rightImage" style="width:234px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-Illinois_t.jpg" width="234" height="300" /></div> <p>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.</p> <p>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.</p> <div class="leftImage" style="width:200px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-AG_t.jpg" width="200" height="300" /> </div><h5>The Early Years</h5> <p>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. </p> <p>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.</p> <h5>Last Half of the Century</h5> <p>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.</p> <div class="rightImage"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-longblock_t.jpg" width="350" height="202" /> </div> <p>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.</p> <h5>Current Products & Markets</h5> <p>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.</p> <p>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.</p> <h4>John Boos & Company Today</h4> <p>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.</p> </div><div class="fourth-col last"> <h4>Care and Maintenance</h4> <h5>Keeping Your Board Sanitized</h5> <p>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.</p> <h5>Maintaining Your Board</h5> <p>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.</p> <h5>Research: Plastic vs. Wooden Cutting Boards</h5> <p>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.</p> <p>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.</p> </div></div> read more

John Boos
$98.16
at Amazon

<div class="aplus" > <div class="rightImage"> <img src="http://g-ec2.images-amazon.com/images/G/01/kitchen/aplus/johnboos/B008MXQ1...MS.jpg" width="300" height="160" /> </div> <h4>John Boos Walnut Edge Grain Cutting Board with Stainless Steel Feet</h4> <h5>9 by 9 by 1.5 inches</h5> <p>Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. Made in the US of walnut wood with edge grain construction, this cutting board measures 9 by 9 by 1.5 inches (LxWxH). The board is finished with Boos Block Cream finish beeswax. The board sits atop four stylish stainless steel feet. </p> <div class="three-fourth-col"> <div class="leftImage" style="width:300px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-factory_t.jpg" width="300" height="214" /> <div class="imageCaption">John Boos & Company circa 1900.</div></div> <h4>The History of John Boos & Co</h4> <p>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.</p> <div class="rightImage" style="width:234px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-Illinois_t.jpg" width="234" height="300" /></div> <p>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.</p> <p>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.</p> <div class="leftImage" style="width:200px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-AG_t.jpg" width="200" height="300" /> </div><h5>The Early Years</h5> <p>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. </p> <p>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.</p> <h5>Last Half of the Century</h5> <p>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.</p> <div class="rightImage"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-longblock_t.jpg" width="350" height="202" /> </div> <p>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.</p> <h5>Current Products & Markets</h5> <p>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.</p> <p>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.</p> <h4>John Boos & Company Today</h4> <p>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.</p> </div><div class="fourth-col last"> <h4>Care and Maintenance</h4> <h5>Keeping Your Board Sanitized</h5> <p>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.</p> <h5>Maintaining Your Board</h5> <p>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.</p> <h5>Research: Plastic vs. Wooden Cutting Boards</h5> <p>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.</p> <p>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.</p> </div></div> read more

John Boos
$38.79
at Amazon

<div class="aplus" > <div class="rightImage"> <img src="http://g-ec2.images-amazon.com/images/G/01/kitchen/aplus/johnboos/B000KPVO...R8.jpg" width="300" height="145" /> </div> <h4>John Boos Square Maple Edge Grain Chopping Block with Feet</h4> <h5>9 by 9 by 1.5 inches</h5> <p>Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. Made in the US of hard rock maple wood with edge grain construction, the cutting board measures 9 by 9 by 1.5 inches (LxWxH). The board is finished with Boos Block Cream with beeswax and sits atop four stylish bun feet. </p> <div class="three-fourth-col"> <div class="leftImage" style="width:300px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-factory_t.jpg" width="300" height="214" /> <div class="imageCaption">John Boos & Company circa 1900.</div></div> <h4>The History of John Boos & Co</h4> <p>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.</p> <div class="rightImage" style="width:234px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-Illinois_t.jpg" width="234" height="300" /></div> <p>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.</p> <p>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.</p> <div class="leftImage" style="width:200px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-AG_t.jpg" width="200" height="300" /> </div><h5>The Early Years</h5> <p>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. </p> <p>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.</p> <h5>Last Half of the Century</h5> <p>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.</p> <div class="rightImage"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-longblock_t.jpg" width="350" height="202" /> </div> <p>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.</p> <h5>Current Products & Markets</h5> <p>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.</p> <p>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.</p> <h4>John Boos & Company Today</h4> <p>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.</p> </div><div class="fourth-col last"> <h4>Care and Maintenance</h4> <h5>Keeping Your Board Sanitized</h5> <p>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.</p> <h5>Maintaining Your Board</h5> <p>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.</p> <h5>Research: Plastic vs. Wooden Cutting Boards</h5> <p>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.</p> <p>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.</p> </div></div> read more

John Boos
$204.33
at Amazon

<div class="aplus" > <div class="rightImage"> <img src="http://g-ec2.images-amazon.com/images/G/01/kitchen/aplus/johnboos/B003BF...B5A0.jpg" width="300" height="177" /> </div> <h4>John Boos Round End Grain Cherry Chopping Block</h4> <h5>15 inches in diameter by 2.25 inches high</h5> <p>Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. Made in the US from cherry wood, this cutting board measures 15 inches in diameter and 2.25 inches thick. The end grain construction works well for a variety of food-prep tasks including chopping meat, slicing and dicing fruits and vegetables, or mincing fresh herbs.</p> <div class="three-fourth-col"> <div class="leftImage" style="width:300px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-factory_t.jpg" width="300" height="214" /> <div class="imageCaption">John Boos & Company circa 1900.</div></div> <h4>The History of John Boos & Co</h4> <p>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.</p> <div class="rightImage" style="width:234px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-Illinois_t.jpg" width="234" height="300" /></div> <p>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.</p> <p>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.</p> <div class="leftImage" style="width:200px"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-AG_t.jpg" width="200" height="300" /> </div><h5>The Early Years</h5> <p>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. </p> <p>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.</p> <h5>Last Half of the Century</h5> <p>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.</p> <div class="rightImage"> <img src="http://g-ecx.images-amazon.com/images/G/01/kitchen/detailpages/B00063QBM2-longblock_t.jpg" width="350" height="202" /> </div> <p>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.</p> <h5>Current Products & Markets</h5> <p>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.</p> <p>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.</p> <h4>John Boos & Company Today</h4> <p>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.</p> </div><div class="fourth-col last"> <h4>Care and Maintenance</h4> <h5>Keeping Your Board Sanitized</h5> <p>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.</p> <h5>Maintaining Your Board</h5> <p>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.</p> <h5>Research: Plastic vs. Wooden Cutting Boards</h5> <p>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.</p> <p>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.</p> </div></div> read more

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