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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
$162.44 $139.95

John Boos,John Boos Rev. Edge Grain Cutting Board w/Grips -24x18x2.25in -Maple,RA03

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John Boos
$162.44 $129.00

John Boos,John Boos AU JUS Cutting Board w/ Groove -24 inx18 inx1.5 in,AUJUS

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John Boos
$224.94 $201.95

John Boos,John Boos Reversible Edge Grain Cutting Board - 24x18x1.5 in - Walnut,WAL-R02

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John Boos
$68.69 $57.94

John Boos,John Boos Chop-N-Slice Cutting Board - 20x15x1.25 in,214

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John Boos
$87.44 $73.95

John Boos,John Boos 18 x 12 x 1 1/2 inch BBQ Cutting Board - Maple,BBQBD

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John Boos
$212.44 $169.95

John Boos,John Boos Rev. Edge Grain Cutting Board w/Grips-20x15x2.25in Cherry,CHY-RA02

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John Boos
$124.94 $99.95

John Boos,John Boos Reversible Edge Grain Cutting Board - 20x15x1.5 in - Cherry,CHY-R03

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John Boos
$101.10 $59.95

"Chef-Lite Essential Series Cutting Board, 18" x 13" x 1/4" thick, compressed paper in phenolic resinShort side= 13" - 18"Plastic ...Type=resinThickness= .250" = 1/4"" read more

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John Boos
$16.19 $12.79

John Boos,John Boos Mystery Oil - Butcher Block Oil,MYS

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John Boos
$242.79 $169.95

"Chinese Chopping Block, 14" x 14" x 3" thick, cherry end grain construction, with Boos Block Cream Finish with BeeswaxShape=squar...eShort side= 13" - 18"Long side= 13" - 18"" read more

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John Boos
$134.99 $129.00

Hand Grips/ Hard Rock Maple Edge Grain Construction/ 2-1/4 " Thick Reversible/ Natural Cream Finish With Beeswax

John Boos
$226.95 $219.00

Hard Maple Edge Grain Construction/ 2-1/4 " Thick/ Reversible/ Hand Grips/ Boos Block Cream Finish With Beeswax/ Made In The USA/ ...Maple Finish read more

John Boos
$108.20 $108.00

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
$131.35 $128.65

John Boos Newton Prep Master Cutting Board with Juice Groove and Pan 15 by 14 by 2.25 inches Add a handsome yet highly functional ...tool to your kitchen arsenal with this wooden cutting board from John Boos. The reversible, Newton Prep Master cutting board is made in the US of hard rock maple and measures 15 by 14 by 2.25 inches. One side of the board features a slanted juice groove, while the other has a flat surface. Included is a stainless steel tray that can be used with both sides of the board to collect food and excess liquid. The edge grain construction with a Boos Cream finish with beeswax works well for a variety of food-prep tasks including chopping meat, slicing and dicing fruits and vegetables, or mincing fresh herbs. 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
$102.05 $100.82

John Boos Walnut Edge Grain Cutting Board with Stainless Steel Feet 9 by 9 by 1.5 inches Add a handsome yet highly functional tool... to your kitchen arsenal with this wooden cutting board from John Boos. Made in the US of walnut wood with edge grain construction, this cutting board measures 9 by 9 by 1.5 inches (LxWxH). The board is finished with Boos Block Cream finish beeswax. The board sits atop four stylish stainless steel feet. 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
$120.00 $118.25

John Boos Walnut Edge Grain Cutting Board with Stainless Steel Feet 12 by 12 by 1.5 inches Add a handsome yet highly functional to...ol to your kitchen arsenal with this wooden cutting board from John Boos. This walnut wood US made cutting board measures 12 by 12 by 1.5 inches (LxWxH). The board features edge grain construction with a Boos Cream finish with beeswax to maintain the moisture in the wood. Stylish, stainless steel bun feet are attached to the base for countertop appeal. 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
$90.99 $89.95

John Boos Walnut Cutting Board with Feet12 by 12 by 1.5 inches Add a handsome yet highly functional tool to your kitchen arsenal w...ith this wooden cutting board from John Boos. Made from stunning walnut with end grain construction, the cutting board measures 12 by 12 by 1.5 inches (LxWxH). The cutting board offers a smooth work surface atop feet making it great for serving and food prep. 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
$132.68 $113.37

John Boos Round Mezzaluna Herb Board with Stainless Steel Rocker Knife 13 inches in diameter by 2.25 inches thick Add a handsome y...et highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. This hard rock maple, mezzaluna cutting board measures 13 inches in diameter and 2.25 inches thick. The US made board features edge grain construction with mezzaluna bowl inside--ideal for mincing fresh herbs and other seasonings. The set includes a double rocking knife that fits the curve of the mezzaluna bowl perfectly. A useful flat chopping surface is created by reversing the board. 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
$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
$147.39 $131.93

John Boos Maple Patriot Cutting Board 20 by 15 by 2.25 inches Add a handsome yet highly functional tool to your kitchen arsenal wi...th this wooden cutting board from John Boos. Made in the US, this unique, flag-shaped cutting board measures 20 by 15 by 2.25 inches (LxWxH). The board offers a smooth and durable work surface of solid maple wood with edge grain construction. The board is finished with famous Boos Block Cream with beeswax. 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
$66.99 $64.95

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
$189.99 $179.99

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
$31.94 $26.99

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
$35.07 $34.95

Chefs who prefer the warmth and characteristics of a wood cutting board now have a lighter, alternative choice from John Boos and ...Co. John Boos Chef-Lite cutting boards are made wood fiber composite. That means they’re easy on the environment and your valuable knives. The ergonomic grip makes this cutting board easy to handle and hang for drying or storage. It’s attractive enough to use for serving and the surface develops an appealing patina with age. Strong yet thin, it’s easy to use, handle and store. Approved by the National Sanitary Foundation (NSF), the surface won’t harbor bacteria. Just wipe clean with soap and water, or toss it in the dishwasher. Lightweight, durable, and easy to clean: they’re just a few of the reasons Chef Lite by John Boos is making the cut with the world’s most serious cooks. read more

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John Boos
$114.55 $108.70

John Boos Walnut Edge Grain Cutting Board with Feet 9 by 9 by 1.5 inches Add a handsome yet highly functional tool to your kitchen... arsenal with this wooden cutting board from John Boos. Made in the US of walnut wood with edge grain construction, this cutting board measures 9 by 9 by 1.5 inches (LxWxH). The board is finished with Boos Block Cream finish beeswax. The board sits atop four stylish 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
$112.29 $110.42

John Boos Maple Cutting Board with Groove and Pour Spout 18 by 12 by 2.25 inches Add a handsome yet highly functional tool to your... kitchen arsenal with this wooden cutting board from John Boos. Made in the US, this reversible hard rock maple cutting board measures 18 by 12 by 2.25 inches (LxWxH). One side features a flat cutting surface, while the other has a deep juice groove and convenient pour spout to manage drips and excess liquid. The board features quality edge grain construction with a Boos Cream finish with beeswax for a smooth work surface. 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
$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

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John Boos
$135.64 $104.00

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
$85.64 $59.43

John Boos Square Mini Chopping Block with Feet 6 by 6 by 4 inches Add a handsome yet highly functional tool to your kitchen arsena...l with this wooden cutting board from John Boos. Made in the US of hard rock maple wood with end grain construction, this cutting board measures 6 by 6 by 4 inches (LxWxH). The non-reversible board is finished with Boos Block Cream with beeswax and is equipped with feet on the base. 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
$119.93 $104.25

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
$176.95 $147.05

John Boos Newton Prep Master Reversible Cutting Board18 by 18 by 2.25 inches Add a handsome yet highly functional tool to your kit...chen arsenal with this wooden cutting board from John Boos. Made from stunning northern hard rock maple with end grain construction, the Newton Prep Master cutting board measures 18 by 18 by 2.25 inches (LxWxH). The reversible board offers one flat work surface, while the other side provides a graduated juice groove channel and a removable catching pan for less mess. 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
$166.44 $165.95

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

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John Boos
$175.63 $174.95

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

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John Boos
$25.01 $24.13

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
$125.30 $105.45

John Boos Square End Grain Chopping Block with Feet 12 by 12 inches Add a handsome yet highly functional tool to your kitchen arse...nal with this wooden cutting board from John Boos. This cutting board is constructed of hard rock maple with end-grain construction for durability and a Boos Block Cream finish with beeswax for a smooth work surface. The finely crafted board, which measures 12 by 12 inches and is 1.5 inches thick, works well for a variety of food-prep tasks including chopping meat, slicing and dicing fruits and vegetables, or mincing fresh herbs. This cutting board includes feet attached to the base. 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
$192.95 $192.80

John Boos Square Reversible Maple Cutting Board with Gravy Groove 23.75 by 23.75 by 1.25 inches Add a handsome yet highly function...al tool to your kitchen arsenal with this wooden cutting board from John Boos. Made in the US of maple wood , with edge grain construction, this reversible cutting board measures 23.75 by 23.75 by 1.25 inches (LxWxH). The cutting board features two work surfaces, one with a gravy groove to catch drips and excess liquid. Each end features a lip to keep the board flush with your countertop. The board is finished with natural oil to preserve the wood. 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
$124.99 $104.95

John Boos Round End Grain Chopping Block with Feet 12 inches in diameter Add a handsome yet highly functional tool to your kitchen... arsenal with this wooden cutting board from John Boos. This quality cutting board is made in the US of hard rock maple and measures twelve inches in diameter and three inches thick with four wooden feet. The board features end grain construction with a Boos Cream finish with beeswax for natural wood protection. 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
$74.20 $63.57

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
$209.35 $189.55

John Boos Newton Prep Master III Cutting Board with Juice Groove and Pan 24 by 18 by 2 inches Add a handsome yet highly functional... tool to your kitchen arsenal with this wooden cutting board from John Boos. Made in the US of hard rock maple wood with edge grain construction, the reversible Newton Prep Master III cutting board measures 24 by 18 by 2 inches (LxWxH) and offers smooth work surfaces thanks to its Boos Cream finish with beeswax. One side of the board offers a flat surface for chopping, and the other side provides a slanted juice groove to catch drips and excess liquid. A stainless steel juice tray that can be used with either side of the board to catch spills and collect food. 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
$185.64 $139.85

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
$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
$201.95 $201.34

Add a beautiful and highly functional tool to your kitchen arsenal with this maple Tenmoku cutting board from John Boos. This cutt...ing board measures 20 by 15 by 1.5 inches (LxWxH) with rounded corners. An integrated juice groove makes this board an ideal carving surface for meats, poultry and vegetables. The board features beautiful edge grain construction, a cream finish, and four stainless steel feet. Not reversible. To care: hand wash with warm soapy water. John Boos recommends regular oiling of cutting boards to protect from drying and splitting using John Boos Mystery Oil (sold separately). read more

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John Boos
$199.95 $192.52

Add a beautiful and highly functional tool to your kitchen arsenal with this blended walnut cutting board from John Boos. This cut...ting board measures 23.75 by 17 by 1.5 inches (LxWxH). It is ideal a variety of cutting, carving, chopping and slicing tasks. The board features beautiful edge grain construction, a cream finish, and four rubber feet. This board is not reversible. To care: hand wash with warm soapy water. John Boos recommends regular oiling of cutting boards to protect from drying and splitting using John Boos Mystery Oil (sold separately). read more

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John Boos
$50.12 $49.95

Chefs who prefer the warmth and characteristics of natural wood now have a lighter, alternative choice. Chef-lite cutting boards a...re made of natural wood: the surface won't harbor bacteria. After use, simply wipe clean with soap and water, or toss it in the dishwasher. Strong, yet thin, chef-lite essential cutting boards are easy to store. with their innovative, natural, and durable qualities it is easy to see why the chef-lite essential series is making the cut with the most serious cooks. read more

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John Boos
$188.62 $187.16

With classic John Boos quality construction and a modern wide stripe design, the Master Class cutting board by John Boos is in a c...lass by itself. The board is round, with a 15.5 inch diameter and stands 1.5 inches tall. It features sleek edge grain construction with carefully selected hard rock maple and black walnut wood interspersed in wide stripes. The result is an eye-catching board great for heavy duty tasks like chopping, slicing, carving and cutting -or- as a serving board for meats, appetizers, cheeses and more. The Master Class cutting board is reversible: one side features a deep juice groove/juice well to collect juices while carving, the reverse side is completely flat. Two integrated handles make lifting, moving and maneuvering this cutting board a breeze. It is finished with Boos block cream and beeswax and is not intended for use in the dishwasher. For best results, John Boos recommends oiling this finely crafted board often with John Boos Mystery Oil or Boos block cream (sold separately on Amazon). This board should be hand washed and is not intended for dishwasher use. John Boos and company has been producing wooden butcher blocks in Effingham, Illinois since 1887. Today, John Boos boards and blocks are used and loved in commercial and home kitchens worldwide. Often imitated, John Boos is known for beautiful, high-quality pieces. All John Boos cutting boards and butcher blocks are still proudly made in Effingham, Illinois by skilled craftspeople. read more

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John Boos
$196.34 $191.86

With the Geneva cutting board collection by John Boos, the traditional John Boos cutting board gets an update with two American Bl...ack Walnut side rail handles on each board. The cutting board itself is made from carefully selected maple wood and measures 18 inches wide, 12 inches wide and is 1.75 inches thick. This cutting board features stunning end grain construction with a proprietary Boos block cream and beeswax finish. This cutting board is as beautiful as it is durable. The two Black Walnut side rails with integrated handles add polish and sophistication and make this board easy to lift and move. This cutting board is reversible- both sides can be used for cutting, chopping, slicing and more. For best results, John Boos recommends oiling this finely crafted board often with John Boos Mystery Oil or Boos block cream (sold separately on Amazon). John Boos and company has been producing wooden butcher blocks in Effingham, Illinois since 1887. Today, John Boos boards and blocks are used and loved in commercial and home kitchens worldwide. Often imitated, John Boos is known for beautiful, high-quality pieces. All John Boos cutting boards and butcher blocks are still proudly made in Effingham, Illinois by skilled craftspeople. read more

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John Boos
$122.35 $122.26

This maple wood raised chopping block by John Boos features durable construction and vintage inspired design. The cutting surface ...measures 12 inches square and is 3 inches thick. The surface features smoothly curved edges, reminiscent of vintage chopping blocks. The block sits on four elevated and tapered feet, resulting in a chopping block that is durable and beautiful. The chopping block features traditional end grain construction with a Boos Block Cream and Beeswax finish. For best results, John Boos recommends oiling this finely crafted board often with John Boos Mystery Oil or Boos block cream (sold separately on Amazon). John Boos and company has been producing wooden butcher blocks in Effingham, Illinois since 1887. Today, John Boos boards and blocks are used and loved in commercial and home kitchens worldwide. Often imitated, John Boos is known for beautiful, high-quality pieces. All John Boos cutting boards and butcher blocks are still proudly made in Effingham, Illinois by skilled craftspeople. read more

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John Boos
$191.46 $188.59

This walnut wood raised chopping block by John Boos features durable construction and vintage inspired design. The cutting surface... measures 12 inches round and is 3 inches thick. The surface features smoothly curved edges, reminiscent of vintage chopping blocks. The block sits on four elevated and tapered feet, resulting in a chopping block that is durable and beautiful. The chopping block features traditional end grain construction with a Boos Block Cream and Beeswax finish. For best results, John Boos recommends oiling this finely crafted board often with John Boos Mystery Oil or Boos block cream (sold separately on Amazon). John Boos and company has been producing wooden butcher blocks in Effingham, Illinois since 1887. Today, John Boos boards and blocks are used and loved in commercial and home kitchens worldwide. Often imitated, John Boos is known for beautiful, high-quality pieces. All John Boos cutting boards and butcher blocks are still proudly made in Effingham, Illinois by skilled craftspeople. read more

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John Boos
$571.00 $480.57

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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