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Cook's pick: Boos hard-rock maple cutting board

Updated on August 18, 2014
ecogranny profile image

A long-time whole grain baker, Kathryn discovered the thrill and ease of cooking with whole, fresh foods decades ago. Still chopping!

Durability = #1 Factor in choosing a Boos Block

While its lasting beauty is an important factor, the number one reason I invested in a Boos hard-rock maple cutting board when my old cutting board broke in two was durability.

I'd had that old hard-rock maple cutting board since I was a young bride in the seventies. It had been through numerous moves and had taken the blade of every knife I ever owned through plenty of chopping, dicing and slicing.

After each use, it got a soapy wash. In all its decades of service, I never gave it a single oil treatment. I didn't know until I bought my new Boos block that I should have been taking a little more care.

So when my old one broke, buying another hard-rock maple board was a no-brainer, because I wanted it to last the rest of my life, and I intend to hand it down to my children.

#2 - Value

At $7.00, back in 1972, I thought I paid a lot for my small cutting board. Given the number of years of service, and the fact I'm still using both pieces of it today, I think I got my money's worth, don't you? If this newer block lasts as long, even at today's prices, it will be a bargain too.

#3 - Made in the USA

Boos makes their wood blocks right here in the United States, a rarity in today's world. They are proud of their products and of their history. Click through on the image above and scroll down to "Product Description," where the Boos folks tell their story, complete with fascinating historical pictures.

Because it is made in the US, when I buy a Boos product for my home or gift it to loved ones and newlyweds, I know the workers who built it were paid fairly for their time and expertise. That means a lot. Plus, being made here in the US means that the boards travel fewer miles and consume less fossil fuel to get to me.

#4 - Sanitary

A University of California/Davis independent study of food safety on wooden and plastic cutting boards concluded that "wooden cutting boards are not a hazard to human health, but plastic cutting boards may be." After reading their article, I will not consider using a plastic board. Some pretty scary stuff lives in the knife cuts on some of those.

#5 - Safe for my knives

Wood gives under our knives, protecting the blade and prolonging its life.

#6 - BIG work surface

Size adds value too. That first little cutting board was 14-by-10-by-3/4-inches. At 20-by-15-by 1-1/2-inches, my new work surface is gargantuan, and I use every bit of it.

The board is also reversible, so if I use one side for garlic and onions, I clean it, wipe it dry, turn it over and slice the goodies for my fruit salad without worrying about flavors crossing over.

#7 - Beauty

Because of the Boos block's elegant simplicity and its pleasing wood grains, prepping food is relaxing and quite often a joy.

A gift of lasting beauty and functionality

Whether the Boos block is a gift to yourself, to a young relative just setting up housekeeping, a happy bride and groom, or maybe your mom, who always "gets by" with whatever she's been using all these years, it will be a lasting gift that is remembered and loved every day of its long, long life.

A few minutes care, every few weeks

Until I bought my Boos block, I was clueless as to their care. Thankfully, Boos makes sure we know from the get-go how to preserve the beauty and usefulness of our cutting boards.

John Boos Butcher Block Board Cream, 5 ounce Tube
John Boos Butcher Block Board Cream, 5 ounce Tube

Following the manufacturer's instructions, I take a few minutes every few weeks to rub a small bit of this oil into my board to keep it beautiful and prolong its useful life. I especially like that it is made with beeswax.

 

If you own a wooden cutting board, this quick tutorial on oiling it may be worth your time.

This quick how-to takes less than two minutes

I've had my Boos block for three or four years, and it is still beautiful. A few reviewers say their Boos blocks were split on arrival or split after little or no use. Boos has been in business since 1867. Their reputation is everything to them. If you should have any problem with one of their products, do not hesitate to contact them. Although I know no one there personally, and have never had contact with them, I imagine they would want to put it right immediately.

Please sign my guestbook and if you'd care to, share a story about one of your favorite helpers in the kitchen--animal, vegetable or mineral.

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    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @FanfrelucheHubs: I've always thought there must be a reason butcher's use solid wood butcher blocks. Thank you for sharing that information. Best wishes.

    • FanfrelucheHubs profile image

      Nathalie Roy 3 years ago from France (Canadian expat)

      I went back to wood cutting board after remembering my Grand-Father who was a butcher. They always used wood to cut the meat and I remember him explaining to my mom (who had those popular in the 80's plastic cutting board) that wood was the best and most sanitary cutting boards.