From the manufacturer
Care and Maintenance
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 John Boos Mystery Oil (NSF approved, 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! Hand wash board with warm, soapy water (all wooden cutting boards are not dishwasher safe). For further sanitation, the board can be rinsed with a vinegar or bleach solution. (1 teaspoon bleach to one quart of water/5-to-1 ratio of vinegar to water).
The History of John Boos & Co
In 1887, Effingham, Illinois blacksmith Conrad Boos used a Sycamore tree placed on three legs while hammering horseshoes. Three years later, a local butcher had a custom Boos Block for cutting meat. Word spread to surrounding areas and by 1911, Boos was shipping butcher blocks from coast to coast. Throughout the 20’s, 30’s and 40’s, John Boos expanded their production and product range to include tables and workbenches, the majority of which went to the war effort during WWII. By the 1940s, John Boos had earned a reputation for quality and craftsmanship, and John Boos butcher blocks were found in every restaurant, food store and butcher shop in America. Today, the traditional work ethic is still alive and well at John Boos, where all boards and butcher blocks are still proudly manufactured in Effingham, Illinois. Often imitated, John Boos boards and blocks are favorites of professional chefs and can be found in restaurants and commercial settings worldwide.