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John Boos 12-Inch Square Maple Cutting Board with Feet Features
- Solid, maple-wood edge-grain cutting board with natural oil finish
- Smooth flat outside for chopping, slicing, dicing, mincing, and more
- Smart alternative to plastic--easier on knives and won't harbor bacteria
- Hand wash and oil regularly for best results
- Measures 12 by 12 by 1-1/2 inches
John Boos 12-Inch Square Maple Cutting Board with Feet Overviews
John Boos quadrate Maple Cutting Board with Feet
12 by 12 by 12 by 1.5 inches
Add a handsome yet highly functional tool to your kitchen arsenal with this wooden cutting board from John Boos. Made of solid maple with edge-grain construction for durability, the square-shaped Us made cutting board comes with four wooden feet on the base, slightly rounded edges, and a smooth work surface. The finely crafted board, which measures 12 by 12 by 1.5 inches, works well for a range of food-prep tasks along with chopping meat, slicing and dicing fruits and vegetables, or mincing fresh herbs.
The History of John Boos & Co
In company since 1887, John Boos & Co. Is the oldest commerce in South Central Illinois. Founder, Conrad Boos Sr. Named the company after his son, John and for years, worked out of a blacksmith shop in Effingham. The blacksmith used a Sycamore tree settled 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 colse to 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 supplanted much of the older tool with the irregularity of the 1942 block press which is very much in use today.
John Boos & Co. Utilizes 100% of their raw material to advantage the manufacturing processes. The smallest lumber scraps are transformed into sawdust and used to create 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 construction burned and was rebuilt. In 1899 they moved to the gift site of 315 South First road for more space.
In 1920, they added extra structure 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 prolonged expanding straight through the 60s and '70s with the growth of its metal table store with artificial tops, stainless-steel tops, or maple tops. Even though the government was tough on wood products straight through the 1970s and '80s, the company prolonged 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 tool to be installed in foodservice and supermarket operations. The products must have approval of various sanitation agencies in order to be acceptable by the industry.
John Boos & Co. Cucina butcher blocks and cutting boards are used by celebrity chefs throughout the Usa, along with 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 clubs awarded the Gold Medal for Excellence in Foodservice tool 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 quadrate feet in Effingham, Il and approximately 65,000 quadrate 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 supplementary 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 end 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 explore 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 unmistakably 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 exterior than from the wood surface.
The explore team has no market relationships to John Boos or any other company making cutting boards. They believe, on the basis of their published and to-be-published explore that food can be ready safely on wooden cutting surfaces and that plastic cutting surfaces gift some disadvantages. In conclusion, they believe their explore shows evidence that wooden cutting boards are not a hazard to human health, but plastic cutting boards may be.
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