Save 22% On John Boos RA03 24-by-18-by-2-1/4-Inch Reversible Maple Cutting Board for $86.26

| Models : RA03 | By : John Boos John Boos RA03 24-by-18-by-2-1/4-Inch Reversible Maple Cutting Board Features Kitchen prep is made easier with this solid, reversible maple wood cutting board Offers ample covering space, measuring 24 inches long by 18 inches wide by 2-1/4 inches thick Fda-approved; features a hard maple edge grain building with a cream finish, 2 flat sides, and slightly rounded edges Handgrips on the ends offer easy converyance from countertop to stovetop For care the board requires simple handwashing and oiling regularly

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John Boos RA03 24-by-18-by-2-1/4-Inch Reversible Maple Cutting Board Overviews

John Boos Reversible Reversible Maple Cutting Board

24 by 18 by 2.25 inches

Add a handsome yet extremely functional tool to your kitchen arsenal with this wooden cutting board from John Boos. The reversible maple cutting board measures 24 by 15 by 2.25 inches (LxWxH) with two flat sides for cutting and slightly rounded edges. The board features beautiful edge grain construction, a cream finish, and is adequate with handgrips on the ends for easy vehicle from countertop to stovetop.

John Boos & enterprise circa 1900.

The History of John Boos & Co

In enterprise since 1887, John Boos & Co. Is the oldest industry in South Central Illinois. Founder, Conrad Boos Sr. Named the enterprise after his son, John and for years, worked out of a blacksmith shop in Effingham. The blacksmith used a Sycamore tree located 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 nearby 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 generate electricity and generate steam to fuel the boilers.

The Early Years

In 1892 the Boos family sold interest in the enterprise to the Gravenhorst family. In 1895 the construction 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 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 enterprise 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 enterprise prolonged addition straight through the 60s and '70s with the increase of its metal table market with synthetic tops, stainless-steel tops, or maple tops. Even though the government was tough on wood products straight through the 1970s and '80s, the enterprise 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 varied 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, together 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 & enterprise Today

The enterprise currently occupies almost 150,000 quadrilateral feet in Effingham, Il and almost 65,000 quadrilateral 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 quit with beeswax (included with the board) will protect and prolong the board’s life. We advise using John Boos strangeness 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 absolutely 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 outside than from the wood surface.

The explore team has no commercial relationships to John Boos or any other enterprise 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 present 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.