John Boos Furniture

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John Boos
$1140.99

Add work space to your kitchen with the John Boos Elegante Kitchen Cart. Boasting a thick wood top that comes with 2 10" drop leav...es, an ample drawer and reversible middle shelf, it also features stainless steel hardware with durable and easy-roll wheels. read more

John Boos
$2,417.57 $1569.00

Size: 60 in. L x 2.25 in. W x 28 in. H NO Drop Leaf; Food service grade stainless steel shelf. Stainless steel towel bar and drawe...r front. 8 in. drop leaf (optional). Set of (4) 5-in. locking casters (optional). Varnique finish. CUCG11 - 35 in. H x 36... read more

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John Boos
$889.00

Add work space to your kitchen with the John Boos Elegante Kitchen Cart. Boasting a handsome wood top with an ample drawer and rev...ersible middle shelf, it also features stainless steel hardware with durable and easy-roll wheels for maximum versatility. read more

John Boos
$666.45

The Cucina series kitchen cart features a maple wood top with stainless steel frame and two lower shelves. The durable cart includ...es a 13-piece J.A. Henckels knife set which is a must-have for home chefs. Features: Includes kitchen cart, removable... read more

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John Boos
$1299.00

Extend the working area in your kitchen with this butcher-block work table. The hard maple table offers extra room to store your t...reats, and the handcrafted legs and sides add texture and character. Legs come with a cream trim for a polished look.... read more

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John Boos
$2204.00

Prepare your next meal with ease on this beautiful Grazzi black wood kitchen island. Feel like a top chef as you chop foods on the... 60-inch long cherry butcher block top with the included 13-piece Henckels knife set. You will always have needed items at... read more

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John Boos
$2204.00

The American Cherry Le Rustica butcher block kitchen island from John Boos features a beautiful 4-inch thick end-grain top, which ...is made from American Cherry. The solid wood base is Black and has a Cream finish. This kitchen island is a 48-inch table... read more

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John Boos
$1089.00

The AB Block is a staple for food prep in todays lifestyle. Thissolid 10-inch thick maple block can handle heavy duty, professiona...l culinary chopping, to the light slicing of recreational cooks. With the cream finish there are no worries about cutting... read more

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John Boos
$934.31

Choose this beautiful block table from John Boos to add a sophisticated look to any kitchen or dining room. The table has a lovely... grain cherry top with a Varnique finish and a black wood base. Material: Wood Color: Black Includes Henkels knife set... read more

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John Boos
$1142.00

This Butcher Block is a staple for food prep in today's lifestyle. Thissolid 10-inch thick maple block can handle heavy duty, prof...essional culinary chopping, to the light slicing of recreational cooks. With the cream finish there are no worries about... read more

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John Boos
$1082.00

The John Boos PCA butcher block table is a restaurant-quality block that's excellent for high-quantity chopping and slicing. It he...lps improve your prep speed and efficiency by providing you with a large work area. For quick knife access, you can store... read more

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John Boos
$1349.00

Increase your kitchen productivity while saving space with this wood butcher block table from John Boos. Beeswax finishing protect...s the surface while looking marvelous, and lower shelving adds additional storage for essentials. It comes with a 13-piece... read more

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John Boos
$459.00

End Grain Maple Top/ Sealed With Boos Block Cream And Beeswax/ Good For Many Applications/ Maple Finish

John Boos
$1142.00

This Butcher Block is a staple for food prep in today's lifestyle. Thissolid 10-inch thick maple block can handle heavy duty, prof...essional culinary chopping, to the light slicing of recreational cooks. With the cream finish there are no worries about... read more

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John Boos
$654.00

The John Boos country work table fits perfectly in any traditional or modern kitchen. It's design is beautiful yet simple, made co...mpletely of premium northern hard rock maple. The table comes with rolling casters and a 13-piece Henckels kitchen knife... read more

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John Boos
$214.00

BoosBlock professional cutting boards are FDA-approved and are used by professional chefs throughout the United States. These high... quality cutting boards are available in end grain and edge grain construction, and come in more than 39 shapes and sizes. John Boos & Co. is the number one supplier of butcher blocks countertops and cutting boards to restaurants, butchers and even the White House. BoosBlock cutting boards are manufactured by John Boos & Co. based in Effingham, Illinois. Since its inception in 1887, John Boos & Co. strives to provide the highest quality products to the most discriminating consumers. read more

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John Boos
$225.95

BoosBlock® professional cutting boards are FDA-approved and are used by professional chefs throughout the United States. These hig...h quality cutting boards are available in end grain and edge grain and come in more than 39 shapes and sizes to fit any need. John Boos & Co. is the number one supplier of butcher blocks, countertops and cutting boards to restaurants, butchers...and even the White House. BoosBlock® cutting boards are manufactured by John Boos & Co. based in Effingham, Illinois. Since its inception in 1887, John Boos & Co. strives to provide the highest quality products to the most discriminating consumers. read more

See at Amazon
John Boos
$140.82

John boos professional cutting boards are fda-approved and are used by professional chefs throughout the united states. These high... quality cutting boards are available in end grain and edge grain construction, and come in more than 39 shapes and sizes. John boos and co. Is the number one supplier of butcher blocks countertops and cutting boards to restaurants, butchers...and even the white house. Boos block cutting boards are manufactured by john boos and co. Based in effingham, illinois. Since its inception in 1887, john boos and co. Has provided the highest quality products to the most discriminating consumers. read more

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John Boos
$145.98

John Boos Maple End Grain Chopping Block 12 by 12 by 3 inches Add a handsome yet highly functional tool to your kitchen arsenal wi...th this wooden cutting board from John Boos. This reversible cutting board is made in the US of hard rock maple and measures 12 by 12 by 3 inches (LxWxH). The board features edge 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. John Boos & Company circa 1900. The History of John Boos & Co 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. 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. 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. The Early Years 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. 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. Last Half of the Century 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. 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. Current Products & Markets 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. 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. John Boos & Company Today 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. Care and Maintenance Keeping Your Board Sanitized 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. Maintaining Your Board 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. Research: Plastic vs. Wooden Cutting Boards 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. 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. read more

See at Amazon
John Boos
$639.00

John boos professional cutting boards are fda-approved and are used by professional chefs throughout the united states. These high... quality cutting boards are available in end grain and edge grain construction, and come in more than 39 shapes and sizes. John boos and co. Is the number one supplier of butcher blocks countertops and cutting boards to restaurants, butchers...and even the white house. Boos block cutting boards are manufactured by john boos and co. Based in effingham, illinois. Since its inception in 1887, john boos and co. Has provided the highest quality products to the most discriminating consumers. read more

See at Amazon
John Boos
$770.00

John boos professional cutting boards are fda-approved and are used by professional chefs throughout the united states. These high... quality cutting boards are available in end grain and edge grain construction, and come in more than 39 shapes and sizes. John boos and co. Is the number one supplier of butcher blocks countertops and cutting boards to restaurants, butchers...and even the white house. Boos block cutting boards are manufactured by john boos and co. Based in effingham, illinois. Since its inception in 1887, john boos and co. Has provided the highest quality products to the most discriminating consumers. read more

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John Boos
$187.95 $150.36

Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. Made of solid har...d rock maple with stunning end-grain construction for durability, the reversible cutting board provides two flat sides and slightly rounded edges for comfortable handling. The finely crafted board, which measures 20 by 15 by 1-1/4 Inch, works well for a variety of food-prep tasks, whether chopping meat, slicing and dicing fruits and vegetables, or mincing fresh herbs. Reversible, integrated grips for convenient handling. Keep the cutting board clean by simply washing it with hot soapy water after each use and dry it with a clean paper towel or let it air dry. Board ships from the factory with a penetrating natural oil finish, which allows for great cutting, chopping and slicing. When the cutting board becomes dry and lighter in color, it's time to re-oil, which is an easy way to lengthen the life of the board by many years. (John Boos Mystery Oil or John Boos Board Cream recommended. Both sold separately). Proudly made in the USA. read more

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John Boos
$278.00

BoosBlock professional cutting boards are FDA-approved and are used by professional chefs throughout the United States. These high... quality cutting boards are available in end grain and edge grain construction, and come in more than 39 shapes and sizes. John Boos & Co. is the number one supplier of butcher blocks countertops and cutting boards to restaurants, butchers and even the White House. BoosBlock cutting boards are manufactured by John Boos & Co. based in Effingham, Illinois. Since its inception in 1887, John Boos & Co. strives to provide the highest quality products to the most discriminating consumers. read more

See at Amazon
John Boos
$327.95

John Boos Walnut End Grain Chopping Block 12 by 12 by 3 inches Add a handsome yet highly functional tool to your kitchen arsenal w...ith 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. John Boos & Company circa 1900. The History of John Boos & Co 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. 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. 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. The Early Years 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. 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. Last Half of the Century 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. 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. Current Products & Markets 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. 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. John Boos & Company Today 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. Care and Maintenance Keeping Your Board Sanitized 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. Maintaining Your Board 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. Research: Plastic vs. Wooden Cutting Boards 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. 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. read more

See at Amazon
John Boos
$365.00

John boos professional cutting boards are fda-approved and are used by professional chefs throughout the united states. These high... quality cutting boards are available in end grain and edge grain construction, and come in more than 39 shapes and sizes. John boos and co. Is the number one supplier of butcher blocks countertops and cutting boards to restaurants, butchers...and even the white house. Boos block cutting boards are manufactured by john boos and co. Based in effingham, illinois. Since its inception in 1887, john boos and co. Has provided the highest quality products to the most discriminating consumers. read more

See at Amazon
John Boos
$195.22 $194.95

John boos professional cutting boards are fda-approved and are used by professional chefs throughout the united states. These high... quality cutting boards are available in end grain and edge grain construction, and come in more than 39 shapes and sizes. John boos and co. Is the number one supplier of butcher blocks countertops and cutting boards to restaurants, butchers...and even the white house. Boos block cutting boards are manufactured by john boos and co. Based in effingham, illinois. Since its inception in 1887, john boos and co. Has provided the highest quality products to the most discriminating consumers. read more

See at Amazon
John Boos
$390.95

BoosBlock® professional cutting boards are FDA-approved and are used by professional chefs throughout the United States. These hig...h quality cutting boards are available in end grain and edge grain and come in more than 39 shapes and sizes to fit any need. John Boos & Co. is the number one supplier of butcher blocks, countertops and cutting boards to restaurants, butchers...and even the White House. BoosBlock® cutting boards are manufactured by John Boos & Co. based in Effingham, Illinois. Since its inception in 1887, John Boos & Co. strives to provide the highest quality products to the most discriminating consumers. read more

See at Amazon
John Boos
$155.00

John Boos Cherry Cutting Board with Gravy Groove and Stainless Steel Feet 18 by 12 by 1.75 inches Add a handsome yet highly functi...onal tool to your kitchen arsenal with this wooden cutting board from John Boos. Made in the US of solid American cherry wood with end grain construction, the cutting board with has a natural oil finish and measures 18 by 12 by 1.75 inches (LxWxH). The cutting board features rounded edges for comfortable handling and is equipped with a juice groove channel to catch drips and excess liquid. John Boos & Company circa 1900. The History of John Boos & Co 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. 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. 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. The Early Years 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. 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. Last Half of the Century 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. 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. Current Products & Markets 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. 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. John Boos & Company Today 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. Care and Maintenance Keeping Your Board Sanitized 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. Maintaining Your Board 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. Research: Plastic vs. Wooden Cutting Boards 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. 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. read more

See at Amazon
John Boos
$364.00

BoosBlock professional cutting boards are FDA-approved and are used by professional chefs throughout the United States. These high... quality cutting boards are available in end grain and edge grain construction, and come in more than 39 shapes and sizes. John Boos & Co. is the number one supplier of butcher blocks countertops and cutting boards to restaurants, butchers and even the White House. BoosBlock cutting boards are manufactured by John Boos & Co. based in Effingham, Illinois. Since its inception in 1887, John Boos & Co. strives to provide the highest quality products to the most discriminating consumers. read more

See at Amazon
John Boos
$175.63 $169.95

John boos professional cutting boards are fda-approved and are used by professional chefs throughout the united states. These high... quality cutting boards are available in end grain and edge grain construction, and come in more than 39 shapes and sizes. John boos and co. Is the number one supplier of butcher blocks countertops and cutting boards to restaurants, butchers...and even the white house. Boos block cutting boards are manufactured by john boos and co. Based in effingham, illinois. Since its inception in 1887, john boos and co. Has provided the highest quality products to the most discriminating consumers. read more

See at Amazon
John Boos
$519.00

John boos professional cutting boards are fda-approved and are used by professional chefs throughout the united states. These high... quality cutting boards are available in end grain and edge grain construction, and come in more than 39 shapes and sizes. John boos and co. Is the number one supplier of butcher blocks countertops and cutting boards to restaurants, butchers...and even the white house. Boos block cutting boards are manufactured by john boos and co. Based in effingham, illinois. Since its inception in 1887, john boos and co. Has provided the highest quality products to the most discriminating consumers. read more

See at Amazon
John Boos
$25.01

John Boos Mystery Oil 16-Ounce Bottles Keep your wooden cutting boards and butcher block in prime condition with John Boos Mystery... Oil. Applied every three to four weeks, John Boos Mystery Oil prevents wood from drying, splitting, or cracking. The Mystery Oil is safe for food preparation surfaces and can also be used to maintain wood countertops and wooden kitchen tools. John Boos Wooden Cutting Boards More attractive and durable than plastic alternatives, wooden cutting boards also can inhibit bacteria growth and are easier on knives. Boos cutting boards are manufactured by John Boos & Co. in Effingham, Illinois, which has been manufacturing high-quality wood cutting boards, butcher blocks, and countertops since 1887. John Boos & Company circa 1900. The History of John Boos & Co 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. 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. 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. The Early Years 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. 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. Last Half of the Century 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. 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. Current Products & Markets 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. 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. John Boos & Company Today 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. Care and Maintenance Keeping Your Board Sanitized 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. Maintaining Your Board 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. Research: Plastic vs. Wooden Cutting Boards 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. 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. read more

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John Boos
$319.95

John Boos in Walnut Cutting Board with Groove and Stainless Steel Feet 18 by 12 by 1.75 inches Add a handsome yet highly functiona...l tool to your kitchen arsenal with this wooden cutting board from John Boos. Made in the US, this walnut cutting board measures 18 by 12 by 1.75 inches (LxWxH) and features end grain construction for durability. The top of the board includes a juice groove to catch drips and excess liquid. The base is adorned with stylish, stainless steel bun feet. John Boos & Company circa 1900. The History of John Boos & Co 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. 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. 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. The Early Years 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. 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. Last Half of the Century 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. 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. Current Products & Markets 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. 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. John Boos & Company Today 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. Care and Maintenance Keeping Your Board Sanitized 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. Maintaining Your Board 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. Research: Plastic vs. Wooden Cutting Boards 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. 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. read more

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John Boos
$9.95 $8.90

Enhance the appearance and extend the life of your wooden cutting boards, butcher blocks and cooking utensils with Boos Board Crea...m. Boos Cream replenishes moisture in wood that can be lost over time. Made with a blend of all natural unbleached beeswax and food-grade mineral oil, Boos Cream is safe for use on food prep surfaces. This all natural formula penetrates deeply into the grains of the wood and leaves a silky wax barrier and locks moisture in. Used regularly, Boos Board Cream will replenish the moisture lost from repeated washings, keeping your butcher bocks, cutting boards and utensils from drying, bleaching and cracking. To use, squeeze cream directly onto the surface of the wood and massage by hand into the grain. For best results, let the cream soak into the wood overnight then remove excess with a paper towel. read more

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John Boos
$165.95

Measuring 18 inches long, 18 inches wide and 2.25 inches thick, this board is a real showstopper. The beauty lies in its end grain... construction: an expertly handcrafted process that John Boos has spent decades perfecting. The resulting "checkerboard" look and finely finished edges is unmistakably John Boos. Don't be fooled by its good looks- this board is a true workhorse in the kitchen and will handle all types of cutting, carving and cleaving. With this combination of form and function, it is easy to see why John Boos boards and blocks are chef's favorites and can be found in professional kitchens nationwide. Proudly Made in the USA of hard rock maple. Care: hand wash and oil regularly with John Boos Mystery Oil (not included). read more

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John Boos
$353.95

Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. This reversible c...utting board is made in the USA of walnut board and measures 12 by 12 by 3 inches (LxWxH). The board features beautiful end grain construction: an expertly handcrafted process results in "checkerboard" wood grain pattern. It is reversible for two flat cutting surfaces. Slightly rounded edges with handgrips on the ends make it easy to transport and flip the board for use. Care: hand wash and oil regularly using John Boos Mystery Oil (sold separately). read more

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John Boos
$9.99

Keep your wooden cutting boards and butcher blocks in prime condition with John Boos Mystery Oil. Applied every three to four week...s, John Boos Mystery Oil prevents wood from drying, splitting, or cracking. Mystery Oil is safe for food preparation surfaces and can also be used to maintain wood countertops and wooden kitchen tools. To use, squeeze oil onto the board or utensil. Spread evenly over the entire surface with a cloth or paper towel. Allow to rest for five minutes, then wipe off any excess oil. Large 32 ounce capacity is ideal for frequent use and in commercial and restaurant settings. read more

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John Boos
$571.00 $480.93

The Culinarte stainless steel kitchen cart by John Boos is made of industrial grade stainless steel with a removable John Boos Cut...ting Board top- a winning combination! The cart stands 35 inches tall and features two perforated Food Service Grade Stainless Steel Shelves. A smooth Stainless Steel towel bar is located on the end of the cart and is great for both towel storage and for pushing and maneuvering the cart. This kitchen cart also features four commercial grade locking casters, which makes it easy move the cart around the home or kitchen. The removable Cutting Board top is an authentic John Boos cutting board. The cutting board top measures 30 inches long, 20 inches wide and 1.5 inches tall. The cutting board is reversible- both sides are smooth and flat cutting surfaces. Each end of the cutting board features integrated indented handles for easy lifting and turning. Made from 100% maple wood, this cutting board features beautiful linear edge grain construction. The top of the cart is perforated stainless steel (like the shelves), so when the cutting board is removed the cart can be still be used for storing and serving goods. Use the Culinarte Kitchen cart next to your countertop or as a movable kitchen island. This stainless steel cart is ideal for home or commercial use, and is ready for a variety of tasks. The Culinarte Kitchen cart is proudly Made in the USA. Ships knocked down. read more

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John Boos
$859.00

Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. Made of solid har...d rock maple with edge-grain construction for durability, the reversible cutting board provides two flat sides and slightly rounded edges for comfortable handling. The finely crafted board, which measures 20 by 15 by 1-1/4 inches, works well for a variety of food-prep tasks, whether chopping meat, slicing and dicing fruits and vegetables, or mincing fresh herbs. Keep the cutting board clean by simply washing it with hot soapy water after each use and dry it with a clean paper towel or let it air dry. The board was shipped from the factory with a penetrating natural oil finish, which allows for great cutting, chopping, and slicing, but it's important to give the cutting board a good oiling on all surfaces every three to four weeks. When the cutting board becomes dry and lighter in color, it's time to re-oil, which is an easy way to lengthen the life of the board by many years. More appealing and attractive than plastic, a wooden cutting board is a great alternative to plastic cutting boards as it can inhibit bacteria growth, while plastic boards harbor bacteria in the grooves cut into their surface. (Although Boos cutting boards do not harbor bacteria, it is a good habit to use separate cutting boards for different types of food prep.) Wood cutting boards are also easier on knives, where plastic boards can dull knives quickly. Boos cutting boards are manufactured by John Boos & Co. in Effingham, Illinois, which has been manufacturing high-quality wood cutting boards, butcher blocks, and countertops since 1887. From the Manufacturer Every professional or at-home chef knows the importance of a good cutting board. John Boos has developed a full line of professional-quality FDA-approved cutting boards in a variety of styles to accommodate individual needs and preferences. Choose from end-grain or edge-grain construction and from over 39 shapes and sizes. John Boos & Company circa 1900. View larger. The History of John Boos & Co How It All Started John Boos & Co. is the oldest industry in South Central Illinois, located in Effingham Illinois, and the company has been in business since 1887. Conrad Boos Sr. founded the business in 1887 and named it after his son, John. For many years he worked out of the blacksmith shop in Effingham, and lumber was cut from areas in close proximity. In 1892, the plant moved to its present location at 315 South First Street in Effingham. John Boos & Co. is the oldest industry in Effingham, Illinois. View larger. 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 for this purpose. The word spread to surrounding small towns and cities and by 1911, John Boos was shipping from coast to coast. Commercial meat markets were very popular through the 1959, and with the advent of dishwashers and plastic, the commercial market began to feel the impact of a lower-cost alternative, though perhaps not as safe! In 1956, John Boos began to take some of their products to local retail shops and offer the blocks and cutting boards for resale. Merchants would sell these products to consumers for home use. Today, it is common to see John Boos cutting boards in both the commercial kitchen of hotels and restaurants, culinary schools and even cooking shows on television. The old craftsmen work ethic is still around at John Boos & Co. There have been a few changes, though. Sycamore lumber is no longer used--John Boos manufactures premium Hard Rock Maple lumber from surrounding states in the mid-west, most of which comes from the Northern States. And John Boos automation has replaced much of the older equipment. The 1942 block press is one piece of equipment that's still very much in use today, however. John Boos & Co. utilizes 100% of their raw material to benefit the manufacturing processes. The smallest lumber scraps are transformed into sawdust and used as the material of choice to generate electricity and create steam to fuel the boilers. The steam is also used to operate the glue presses and dry kilns. Any saw dust unused by the company is provided to the local agricultural industry. The Early Years In 1892 the Boos family sold interest in the company to the Gravenhorst family. View larger. In 1892 the Boos family sold interest in the company to the Gravenhorst family. (There is currently a fifth generation Gravenhorst working for the company. T.S. Gravenhorst, III was named President in 1978 and held that office until retirement in 2002.) In 1895 the building burned and was rebuilt; however, in1899 it was decided that more space was needed, and it was then that they moved to the present site of 315 South First Street. The building was purchased from the old Effingham furniture manufacturing company. In 1920, extra buildings and kiln capacity were added. By the 1940s, butcher blocks were found in every restaurant, food store and butcher shop in America. Then came World War II, which was instrumental in changing the manufacturing philosophy of the management at John Boos and also the course of the business. Last Half of the Century In 1955, the company expanded by adding a dry kiln, increasing its office space and adding more manufacturing space. The shipping docks were enlarged, warehousing space added and new products added. In addition to the standard old-style butcher blocks, butcher block tops, which are laminated strips of northern hard rock maple or Appalachian red oak, were in great demand, not only in the foodservice industry, but also in the home. View larger. The company continued to expand during the late 1960s and early '70s with the growth of its metal fabricated table market. Metal tables had replaced the butcher block as a necessary product in the majority of foodservice/supermarket establishments. Tables with poly or synthetic tops, stainless-steel tops and maple tops were being manufactured. And 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 items. Current Products & Markets 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. John Boos & Co. Cucina products, butcher blocks and cutting boards are being used by celebrity chefs throughout the United States. Celebrity chefs currently using John Boos products are Charlie Trotter, Ming Tsai, Paul Kahan, Susan Spicer at Bayona Restaurant in New Orleans, and Mary Sue Milliken and Susan Feninger at Border Grill in Santa Monica, California. In addition, the country's premier food channel, "The Food Network" features chefs such as Mario Batali and Emeril Lagasse, who prepare meals every day on John Boos cutting boards. In most cases Boos cutting boards are used on the daily and weekly television programs sponsored for the chefs. In 1994 we were awarded the Gold Medal for Excellence in Foodservice Equipment by the Chefs of America. This ceremony was conducted at Carnegie Hall in New York City, and we were 1 of only 22 companies receiving awards. Hard Rock Maple Hard Rock Maple is the board of choice among professionals because it's friendly to a knife's edge, has anti-bacterial properties, and the larger boards are skid-free, and stay firm while in use. There are also many board designs for different applications and use. John Boos edge-grain-constructed hard maple boards are NSF (National Sanitation Foundation) certified, this regulatory agency governs the commercial markets, as it pertains to particular health and sanitization codes. Still many are unaware of the studies conducted by the NSF, Dr. Dean Cliver, and others, on how the maple boards kill bacteria. Care and Maintenance How do I keep my cutting board sanitized? Keep your Boos cutting board clean by simply washing it with hot soapy water after each use and dry it with a clean paper towel or let it air dry. If you want to sanitize the board more thoroughly, a diluted mixture of chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Do not soak or submerge the board in water, for this will disrupt the moisture content and cause the rails to split. Wood cutting boards are NOT dishwasher-safe. How do I maintain and prolong the life of my cutting board? It is extremely important to give your cutting board a good oiling on all surfaces every 3-4 weeks. Your Boos board shipped from the factory with a Boos block cream finish with beeswax, which protects and prolongs the life of your board. We recommend keeping the board oiled with John Boos Mystery Oil and/or Boos Block Cream with Beeswax. John Boos & Company Today Facilities The company currently occupies approximately 150,000 square feet of total production capacity in Effingham, IL and approximately 65,000 square feet of manufacturing capacity in Philipsburg, PA and Suring, WI, which produce wooden school furniture. The company has four dry kilns that will dry up to 210,000 board feet of lumber on a continual basis. There are 140 employees in the Effingham facility. Most of the hardwoods used for manufacturing is shipped from Great Lakes states via truck, while our second largest commodity, stainless steel, comes from steel warehouses and distribution centers in Chicago, Indianapolis, and St. Louis. The company currently is cutting up about five million feet of maple and oak each year. Research: Plastic and Wooden Cutting Boards A research team led by Dean O. Cliver, Ph.D compared plastic and wooden cutting boards. Their research was first intended to develop means of disinfecting wooden cutting surfaces at home, so that they would be almost as safe as plastics. They found that disease bacteria were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts. Although the bacteria that have disappeared from the wood surfaces are found alive inside the wood for some time after application, they evidently do not multiply, and they gradually die. They can be detected only by splitting or gouging the wood or by forcing water completely through from one surface to the other. 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 a used plastic surface than from a used wood surface. The research team has no commercial relationships to any company making cutting boards or other food preparation utensils. 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 that had been previously overlooked. 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. read more

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John Boos
$881.30

John Boos Walnut Butcher Block Table with Black Legs24 by 18 by 10 inches Add a handsome yet highly functional tool to your kitche...n arsenal with this butcher block table from John Boos. Made from stunning American walnut with end grain construction, the butcher block measures 24 by 18 by 10 inches (LxWxH). The block sits atop four black pencil legs, offering a sturdy work surface for chopping and prep. John Boos Wooden Cutting Boards More attractive and durable than plastic alternatives, wooden cutting boards also can inhibit bacteria growth and are easier on knives. Boos cutting boards are manufactured by John Boos & Co. in Effingham, Illinois, which has been manufacturing high-quality wood cutting boards, butcher blocks, and countertops since 1887. John Boos & Company circa 1900. The History of John Boos & Co 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. 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. 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. The Early Years 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. 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. Last Half of the Century 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. 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. Current Products & Markets 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. 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. John Boos & Company Today 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. Care and Maintenance Keeping Your Board Sanitized 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. Maintaining Your Board 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. Research: Plastic vs. Wooden Cutting Boards 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. 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. read more

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John Boos
$739.10

John Boos Maple Butcher Block with Knife Holder and Pencil Legs24 by 18 by 10 inches Add a handsome yet highly functional tool to ...your kitchen arsenal with this butcher block table from John Boos. Made from stunning northern hard rock maple with end grain construction, the butcher block measures 24 by 18 by 10 inches (LxWxH). The block sits atop four pencil legs making it 34 inches tall overall, offering a sturdy work surface for chopping and prep. A knife holder is attached to the side of the butcher block for convenience. John Boos Wooden Cutting Boards More attractive and durable than plastic alternatives, wooden cutting boards also can inhibit bacteria growth and are easier on knives. Boos cutting boards are manufactured by John Boos & Co. in Effingham, Illinois, which has been manufacturing high-quality wood cutting boards, butcher blocks, and countertops since 1887. John Boos & Company circa 1900. The History of John Boos & Co 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. 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. 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. The Early Years 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. 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. Last Half of the Century 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. 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. Current Products & Markets 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. 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. John Boos & Company Today 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. Care and Maintenance Keeping Your Board Sanitized 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. Maintaining Your Board 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. Research: Plastic vs. Wooden Cutting Boards 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. 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. read more

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John Boos
$692.00

John Boos Maple Butcher Block with Knife Holder and Casters18 by 18 by 10 inches Add a handsome yet highly functional tool to your... kitchen arsenal with this butcher block table from John Boos. Made from stunning northern hard rock maple with end grain construction, the butcher block measures 18 by 18 by 10 inches (LxWxH). The block sits atop four pencil legs, offering a sturdy work surface for chopping and prep. A knife holder is attached to the side of the butcher block for convenience. The butcher block table also includes commercial grade casters for easy mobility. John Boos & Company circa 1900. The History of John Boos & Co 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. 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. 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. The Early Years 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. 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. Last Half of the Century 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. 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. Current Products & Markets 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. 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. John Boos & Company Today 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. Care and Maintenance Keeping Your Board Sanitized 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. Maintaining Your Board 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. Research: Plastic vs. Wooden Cutting Boards 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. 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. read more

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John Boos
$639.00

Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. Made of solid har...d rock maple with edge-grain construction for durability, the reversible cutting board provides two flat sides and slightly rounded edges for comfortable handling. The finely crafted board, which measures 20 by 15 by 1-1/4 inches, works well for a variety of food-prep tasks, whether chopping meat, slicing and dicing fruits and vegetables, or mincing fresh herbs. Keep the cutting board clean by simply washing it with hot soapy water after each use and dry it with a clean paper towel or let it air dry. The board was shipped from the factory with a penetrating natural oil finish, which allows for great cutting, chopping, and slicing, but it's important to give the cutting board a good oiling on all surfaces every three to four weeks. When the cutting board becomes dry and lighter in color, it's time to re-oil, which is an easy way to lengthen the life of the board by many years. More appealing and attractive than plastic, a wooden cutting board is a great alternative to plastic cutting boards as it can inhibit bacteria growth, while plastic boards harbor bacteria in the grooves cut into their surface. (Although Boos cutting boards do not harbor bacteria, it is a good habit to use separate cutting boards for different types of food prep.) Wood cutting boards are also easier on knives, where plastic boards can dull knives quickly. Boos cutting boards are manufactured by John Boos & Co. in Effingham, Illinois, which has been manufacturing high-quality wood cutting boards, butcher blocks, and countertops since 1887. From the Manufacturer Every professional or at-home chef knows the importance of a good cutting board. John Boos has developed a full line of professional-quality FDA-approved cutting boards in a variety of styles to accommodate individual needs and preferences. Choose from end-grain or edge-grain construction and from over 39 shapes and sizes. John Boos & Company circa 1900. View larger. The History of John Boos & Co How It All Started John Boos & Co. is the oldest industry in South Central Illinois, located in Effingham Illinois, and the company has been in business since 1887. Conrad Boos Sr. founded the business in 1887 and named it after his son, John. For many years he worked out of the blacksmith shop in Effingham, and lumber was cut from areas in close proximity. In 1892, the plant moved to its present location at 315 South First Street in Effingham. John Boos & Co. is the oldest industry in Effingham, Illinois. View larger. 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 for this purpose. The word spread to surrounding small towns and cities and by 1911, John Boos was shipping from coast to coast. Commercial meat markets were very popular through the 1959, and with the advent of dishwashers and plastic, the commercial market began to feel the impact of a lower-cost alternative, though perhaps not as safe! In 1956, John Boos began to take some of their products to local retail shops and offer the blocks and cutting boards for resale. Merchants would sell these products to consumers for home use. Today, it is common to see John Boos cutting boards in both the commercial kitchen of hotels and restaurants, culinary schools and even cooking shows on television. The old craftsmen work ethic is still around at John Boos & Co. There have been a few changes, though. Sycamore lumber is no longer used--John Boos manufactures premium Hard Rock Maple lumber from surrounding states in the mid-west, most of which comes from the Northern States. And John Boos automation has replaced much of the older equipment. The 1942 block press is one piece of equipment that's still very much in use today, however. John Boos & Co. utilizes 100% of their raw material to benefit the manufacturing processes. The smallest lumber scraps are transformed into sawdust and used as the material of choice to generate electricity and create steam to fuel the boilers. The steam is also used to operate the glue presses and dry kilns. Any saw dust unused by the company is provided to the local agricultural industry. The Early Years In 1892 the Boos family sold interest in the company to the Gravenhorst family. View larger. In 1892 the Boos family sold interest in the company to the Gravenhorst family. (There is currently a fifth generation Gravenhorst working for the company. T.S. Gravenhorst, III was named President in 1978 and held that office until retirement in 2002.) In 1895 the building burned and was rebuilt; however, in1899 it was decided that more space was needed, and it was then that they moved to the present site of 315 South First Street. The building was purchased from the old Effingham furniture manufacturing company. In 1920, extra buildings and kiln capacity were added. By the 1940s, butcher blocks were found in every restaurant, food store and butcher shop in America. Then came World War II, which was instrumental in changing the manufacturing philosophy of the management at John Boos and also the course of the business. Last Half of the Century In 1955, the company expanded by adding a dry kiln, increasing its office space and adding more manufacturing space. The shipping docks were enlarged, warehousing space added and new products added. In addition to the standard old-style butcher blocks, butcher block tops, which are laminated strips of northern hard rock maple or Appalachian red oak, were in great demand, not only in the foodservice industry, but also in the home. View larger. The company continued to expand during the late 1960s and early '70s with the growth of its metal fabricated table market. Metal tables had replaced the butcher block as a necessary product in the majority of foodservice/supermarket establishments. Tables with poly or synthetic tops, stainless-steel tops and maple tops were being manufactured. And 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 items. Current Products & Markets 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. John Boos & Co. Cucina products, butcher blocks and cutting boards are being used by celebrity chefs throughout the United States. Celebrity chefs currently using John Boos products are Charlie Trotter, Ming Tsai, Paul Kahan, Susan Spicer at Bayona Restaurant in New Orleans, and Mary Sue Milliken and Susan Feninger at Border Grill in Santa Monica, California. In addition, the country's premier food channel, "The Food Network" features chefs such as Mario Batali and Emeril Lagasse, who prepare meals every day on John Boos cutting boards. In most cases Boos cutting boards are used on the daily and weekly television programs sponsored for the chefs. In 1994 we were awarded the Gold Medal for Excellence in Foodservice Equipment by the Chefs of America. This ceremony was conducted at Carnegie Hall in New York City, and we were 1 of only 22 companies receiving awards. Hard Rock Maple Hard Rock Maple is the board of choice among professionals because it's friendly to a knife's edge, has anti-bacterial properties, and the larger boards are skid-free, and stay firm while in use. There are also many board designs for different applications and use. John Boos edge-grain-constructed hard maple boards are NSF (National Sanitation Foundation) certified, this regulatory agency governs the commercial markets, as it pertains to particular health and sanitization codes. Still many are unaware of the studies conducted by the NSF, Dr. Dean Cliver, and others, on how the maple boards kill bacteria. Care and Maintenance How do I keep my cutting board sanitized? Keep your Boos cutting board clean by simply washing it with hot soapy water after each use and dry it with a clean paper towel or let it air dry. If you want to sanitize the board more thoroughly, a diluted mixture of chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Do not soak or submerge the board in water, for this will disrupt the moisture content and cause the rails to split. Wood cutting boards are NOT dishwasher-safe. How do I maintain and prolong the life of my cutting board? It is extremely important to give your cutting board a good oiling on all surfaces every 3-4 weeks. Your Boos board shipped from the factory with a Boos block cream finish with beeswax, which protects and prolongs the life of your board. We recommend keeping the board oiled with John Boos Mystery Oil and/or Boos Block Cream with Beeswax. John Boos & Company Today Facilities The company currently occupies approximately 150,000 square feet of total production capacity in Effingham, IL and approximately 65,000 square feet of manufacturing capacity in Philipsburg, PA and Suring, WI, which produce wooden school furniture. The company has four dry kilns that will dry up to 210,000 board feet of lumber on a continual basis. There are 140 employees in the Effingham facility. Most of the hardwoods used for manufacturing is shipped from Great Lakes states via truck, while our second largest commodity, stainless steel, comes from steel warehouses and distribution centers in Chicago, Indianapolis, and St. Louis. The company currently is cutting up about five million feet of maple and oak each year. Research: Plastic and Wooden Cutting Boards A research team led by Dean O. Cliver, Ph.D compared plastic and wooden cutting boards. Their research was first intended to develop means of disinfecting wooden cutting surfaces at home, so that they would be almost as safe as plastics. They found that disease bacteria were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts. Although the bacteria that have disappeared from the wood surfaces are found alive inside the wood for some time after application, they evidently do not multiply, and they gradually die. They can be detected only by splitting or gouging the wood or by forcing water completely through from one surface to the other. 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 a used plastic surface than from a used wood surface. The research team has no commercial relationships to any company making cutting boards or other food preparation utensils. 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 that had been previously overlooked. 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. read more

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John Boos
$28.56 $21.50

John Boos Board Cream 5-Ounce Tubes Enhance the appearance and extend the life of your wooden cutting boards, butcher blocks and c...ooking utensils with Boos Board Cream. Made with a blend of all natural unbleached beeswax and food-grade mineral oil, Boos Cream is safe for use on food prep surfaces. Boos Cream replenishes moisture in wood to prevent splitting, cracking and bleaching that can occur over time. John Boos & Company circa 1900. The History of John Boos & Co 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. 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. 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. The Early Years 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. 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. Last Half of the Century 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. 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. Current Products & Markets 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. 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. John Boos & Company Today 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. Care and Maintenance Keeping Your Board Sanitized 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. Maintaining Your Board 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. Research: Plastic vs. Wooden Cutting Boards 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. 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. read more

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John Boos
$839.00

Solid Hard MapleStands 36 High. Options: Locking Casters. 24x24x4 w/shelf. Pictured with 4 casters. Kitchen Counter Warranty Care.... There are plenty of uses for this solid wood kitchen cutting table and rolling cart. The wood top will provide excellent service for a long time, and the wheels will enable it to be easily moved around the kitchen as desired. It features a handy lower shelf for convenient storage also. read more

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John Boos
$1992.00

This John Boos & Company butcher block utilizes high quality cherry wood for the butcher block top paired with a painted solid woo...d base to achieve a stand-out furnishing for your kitchen that is elegant, long-lasting and useful. Two drawers included.Presenting the American Heritage Collection from John Boos & Company, America's oldest manufacturer of premium quality kitchen equipment designed to the exacting standards of professional chefs. Since 1887, John Boos & Company has proudly offered fine butcher blocks, cutting boards, kitchen workstations and carts, and other food preparation products. Generations of professionals have used them in restaurants, commercial and institutional foodservice, government and educational foodservice, even the White House. Now, the American Heritage Collection brings this level of quality and unparalleled craftsmanship to products designed to be at home in the finest kitchens in America, including yours! read more

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John Boos
$174.95

Dimensions: 14" x 14" x 3" Hollowed grips for easy handling Self-healing end grain construction helps keep knives sharp Made from ...American Cherry grown in the USA Made by John Boos & Co, the butcher block specialists for over 125 yearsOne of our most popular cherry butcher blocks! This 14" x 14" x 3" block is sturdy, beautiful and a delight for any chef. Built by John Boos, famed American woodworkers for over 100 years, this block is as much heritage as it is pride of craftsmanship.CuttingBoard.com recommends regular maintenance of your board with mineral oil such as Boos Mystery Oil, as well as Boos Board Cream. read more

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John Boos
$200.95

Dimensions: 15" across by 2.5" thick Hollowed grips for easy handling Self-healing end grain construction helps keep knives sharp ...Made from American Cherry grown in the USA Made by John Boos & Co, the butcher block specialists for over 125 yearsChop to your heart's content with this John Boos Cherry Butcher Block. A full 15 inches across by 2.5 inches thick, this Chinese styled chopping block is perfect for all kitchen tasks from mincing herbs to cleaving meats. Made from genuine American Cherry, this hardwood is both durable and will deepen in color over time.Each John Boos butcher block is finished with Boos Mystery Oil, a food safe mineral oil, as well as Boos Board Cream. read more

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John Boos
$181.95

Dimensions: 18" x 18" x 3" End grain hard rock maple Hollowed grips for easy handling Self-healing end grain construction helps ke...ep knives sharp Reversible and usable on both sides Made by John Boos & Co, the butcher block specialists for over 125 yearsThe ultimate chef's tool, this large 18" by 18" block by John Boos is a marvelous kitchen piece. Hand made from Northern Hard Rock Maple, this square butcher block represents a design that is both classic and modern at once. Plus, your knives will appreciate the end grain construction which preserves edges, by ensuring the blade cuts with, instead of across the wood grain.This is a serious butcher block for serious chefs, so we highly recommend maintenance with a food safe mineral oil such as Boos Mystery Oil to keep your board well oiled and looking like new. End grain boards dry faster than edge grain, so it's important to keep on a monthly maintenance schedule of oiling your block. read more

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