Name: John Boos 16-inch Maple Edge Grain Chop-N-Slice Reversible Cutting Board
Brand: John Boos
SKU: 629f6e39851b7f0d0a361f15
Rating: 4.0 (72 reviews)

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Bring home a culinary classic from with a Chop-N-Slice Cutting Board by John Boos. Chop-N-Slice boards are ideal boards for everyday use. Versatile and more lightweight than RA or R Boards, Chop-N-Slice Boards measure 1-1.25 inches thick. Available with or without a groove, these NSF certified boards are sure to become the go-to board in your kitchen for years to come. 

 John Boos products are designed to meet the demanding expectations of commercial kitchens, and exceed the highest level of quality and food safety standards. Each board and block is made from sustainably harvested North American hardwoods, and offers a commercial grade cutting surface that protects the sharp edge on fine cutlery. Often imitated, John Boos and Co. is internationally known for its expertise in crafting American hardwoods into products of beauty, durability and function. 

Simple board care can ensure this heirloom, handcrafted board is a favorite in your kitchen for years to come. Every John Boos Board and Block comes with a food safe natural oil finish that helps protect the wood during transit. Once a month, apply an even coat of NSF Approved John Boos Mystery Oil (sold separately), and allow it to soak in overnight. Repeat this process more often when the board is brand new and “thirsty,” or if you live in a dry, arid climate. John Boos recommends applying John Boos Board Cream (also sold separately) to seal the top of the wood surface after applying the Mystery Oil. A few quick minutes of regular oil application will ensure your new board is properly seasoned, and ready for work! After use, wash board with warm, soapy water (all wooden cutting boards are not dishwasher safe and should not be soaked in water). 

Since 1887, every genuine John Boos cutting board and butcher block has been proudly made in Effingham, Illinois by skilled craftspeople using time honored techniques. Today, USA made John Boos cutting boards and butcher blocks are used and loved in commercial and home kitchens worldwide.

Consumer Reports

What we like: A nice wooden board that's small and easy to move.

What we don't like: The board arrives feeling very porous and seems to absorb liquids, including those that can leave stains.

cuttingboard.com

walmart.com

amazon.com

consumerreports.org

 That's a bit of a disappointment, because the Farberware board that I actually do use for meats is 20 years old and still kicking without a split or crack. I'm going to have to think long and hard about whether I buy another of these - I might order a different one that is a solid piece (as opposed to glued planks), if they offer one. I really have loved this board, but at the price, I expected it to be more durable. That said, I'm still giving it 3 stars (instead of 1) because it has held up well all of these years and it still has some life in it

 And 4 years later, it's now starting to experience the cracking that a lot of people are complaining about, on both ends. At this rate, I think I can probably keep using it for another year or so before it ends up in the firepit. That's a bit of a disappointment, because the Farberware board that I actually do use for meats is 20 years old and still kicking without a split or crack. I'm going to have to think long and hard about whether I buy another of these - I might order a different one that is a solid piece (as opposed to glued planks), if they offer one

It's a wonderful board, until it splits

Plan on some finishing and oiling

Not the quality I expected

 I have 6 year old $20 cutting boards that are still going strong. Don’t buy this junk.

Cracks after 4 months

not a smooth surface

 That makes it primarily a stationary board: although it can be carried, you will bring bowls and pots to it, rather than the other way around. The large work surface and stability offered by its weight make this my favorite board for chopping vegetables and large-scale cooking. (To minimize the need for cleaning, meats are processed on other boards.) I like it well enough that I just bought another for the parents

This review is about the large 20 by 15 inch board, which I have used daily for two years. The first thing you notice is the weight: it's nearly ten pounds. That makes it primarily a stationary board: although it can be carried, you will bring bowls and pots to it, rather than the other way around. The large work surface and stability offered by its weight make this my favorite board for chopping vegetables and large-scale cooking

Works well when maintained

 no help there. I also own several JK Adams cutting boards. I especially love the one which is designed for very juicy poultry and roasts. They are also reversible however, one side is for the juicy items (which does an excellent job) and the other is flat much like the Boos boards and can handle wet items as both sides have a channel for liquids to be contained on the board and not your counter

 I especially love the one which is designed for very juicy poultry and roasts. They are also reversible however, one side is for the juicy items (which does an excellent job) and the other is flat much like the Boos boards and can handle wet items as both sides have a channel for liquids to be contained on the board and not your counter. That channel is key and you'll come to love it as I do. PLUS, they warrant their boards for LIFE

 Not saying it will but my did. Bottom line: the Boos makes a super nice cutting board and you'll enjoy it. Just not for that long. To be honest, I think the split is being caused by poor joining which should be covered by a warranty

It's got to go when it splits!

  Update: 1/15/2018 This particular block is starting to crack on one side, and it has completed one full year while the first one i purchased still remains the same in quality with no visible splitting or cracking. I believe that some cutting boards are just not made the same way even if you purchase them from the same manufacturer. I believe its just the tree where it comes from is not always as good. This particular one that i bought was always a bit dryer even if i used a ton of mineral oil and butcher's beeswax as a finish every other month

 I always make sure to clean after every use and wipe it down. I use the clorox (non bleach) wipes to make sure to kill all bacteria and use paper towels to dry it out quickly or a kitchen towel. When i will add the mineral oil i usually clean it with course salt and lemon then scrape it all off and add a few coats of mineral oil over night. This has been my routine these past years and has helped maintain this board thoroughly

Great brand and great cutting board, 2.5 years running on the first one! Second one joins the family!

 I happen to be a strict non-conformist, so if I drop dead from food poisoning, I'll come back to amend my review with more stern warnings. :)

 The maintenance seems a bit much, as it is recommended, depending on use and household conditions, that once a month the board be oiled and allowed to stand overnight, and afterwards to apply a special board cream, also to stand overnight.  I know that professional chefs use wood cutting boards all the time, so it could be that all these caveats are simply protection from law suits. I happen to be a strict non-conformist, so if I drop dead from food poisoning, I'll come back to amend my review with more stern warnings. :)

John Boos 16-inch Maple Edge Grain Chop-N-Slice Reversible Cutting Board

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