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Cutting Boards FAQ
Q: How can I purchase Boos Blocks ® Products?
A: You can purchase directly from our authorized John Boos & Co. retailers. To find a authorized retailer near you, visit our How To Purchase page.
Q: How do I keep my cutting board sanitized?
A: Keep your Boos ® cutting board sanitized by simply washing it with hot soapy water after each use and dry it with a clean paper towel or let it air dry. If you want to sanitize the board more thoroughly, use a diluted mixture of chlorine bleach or vinegar solution that consist of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Do not soak or submerge the board in water, for this will disrupt the moisture content and cause the rails to split. Wood cutting boards are NOT dishwasher safe.
Q: What's the difference between end grain and edge grain cutting boards?
A: End Grain Cutting Boards features the end pieces of wood rails approximately 1-1/2" x 1-3/4" that are glued together into a traditional square pattern. During cutting or chopping, the end grain wood fibers absorb the impact of the knife blade, allowing your knife to stay sharper and your board surfaces to stay smoother. Edge Grain Cutting Boards features full length wood rails approximately 1-3/4" wide that span the entire length of the board. Edge Grain Cutting Boards features a uniform thickness and true flat cutting surface. To see a video to show the differences, visit our Media Page.
Q: How do I maintain and prolong the life of my cutting board?
A: A minimum of once a month (depending upon the use and household conditions), apply an even coat of Boos® Mystery Oil to all surfaces of your wood cutting board using a cloth or disposable towel. Allow the Mystery Oil to fully penetrate through the wood fibers overnight, then wipe off any excess oil. Apply additional oil to any visible dry spots or for any other necessary reasons.
For additional protection, it is recommended to use Boos Block® Board Cream to seal the top of the wood surface in conjunction to the Mystery Oil. Apply an even coat of the Board Cream using a cloth or disposable towel. Allow the Board Cream to penetrate the wood surface overnight, then wipe off any excess cream. Our Boos Block cutting boards ship from the factory with a Boos Block ® Cream Finish (with Beeswax). When the cutting board becomes dry and lighter in color, you know that the time has come to re-oil your board. NOTE: Use only John Boos ® Mystery Oil or Boos Block ® Cream when oiling your cutting board. An quick alternative would be to use mineral oil only. DO NOT USE ANY TYPE OF COOKING OIL ON YOUR WOOD CUTTING BOARDS. THIS WILL DAMAGE YOUR BOARDS. With a minimum amount of care and maintenance, you can lengthen the life of your Boos ® Board by many years. To see the instructional video, visit our YouTube Channel.
Q: Boos Block ® Board Cream or Boos Block ® Mystery Oil? Which one should I use?
A: We always recommend using both Mystery Oil and Board Cream but the Mystery Oil is always recommended to be used first. The Mystery Oil penetrates deeply through the wood fibers and while the Board Cream is a denser, thicker formula that protects the top layer of the wood surface. Using both care and mainteance products will prolong the life of your Boos Block cutting board.
• Boos Block® Mystery Oil is a NSF certified food-grade oil that easily absorbs and penetrates deeply into the grain of the wood to help protect, revitalize, and moisturize the wood fibers.
• Boos Block® Board Cream contains all natural, unbleached beeswax and food-grade oil formula. Board Cream is denser, thicker which gives a protective top layer to the wood surface against foods and liquids. It helps keep the water out and the oil in.
Q: How should I store my cutting board?
A: Store your wood cutting board on end to dry if it is damp. If your cutting board is already dry, store it flat in a dry area away from extreme hot or cold temperatures.
Q: How do I rid my cutting board of onion and garlic odors?
A: Lemon or lime juice with a little salt will go a long way to reducing odor. Sprinkle your Boos ® cutting board with kosher or table salt. Cut a lemon or lime into quarters and use these quarters to rub the salt into the board, squeezing juice onto the board as you go. Let sit for 2-3 minutes and then wipe the cutting board clean with a damp cloth. Use a clean paper towel to remove excess water or let the board air dry by standing it on end.
Q: What if my cutting board is stained or discolored?
A: Sprinkle kosher or table salt on your cutting board and then use a damp sponge or paper towel to rub the stained or discolored area. The salt will absorb stains, flavors, and odors. For stubborn stains, try sanding down the area with a fine grit sand paper. It is very important to sand with the grain of the wood, never against the grain. This sanding process exposes a brand new wood work surface. Once sanding is complete, it is recommended to oil your cutting board with John Boos ® Mystery Oil and/or Boos Block ® Board Cream with Beeswax. This product protects the board and controls its moisture content, keeping it from drying out, cracking or splitting.
Q: Plastic or Wood Cutting Boards...which one is more sanitary?
A: A scientific study conducted by Dr. Dean Cliver, Ph.D has proved that maple cutting boards inhibit bacteria growth, while plastic boards have been scientifically proven to harbor bacteria inside the cut grooves. Also wood cutting boards are known to be easier on your expensive knife blades. Click Here to read more on Dr. Dean Cliver's study.
Q: Do I use the same cutting board for fish or poultry that I use for vegetables?
A: Although Boos ® Hard Rock Natural Maple cutting boards DO NOT harbor bacteria, it is a good habit to use separate cutting boards for different types of food prep. For example, use one for raw meat, poultry, or fish, and another for cooked or ready-to-eat foods such as salad, vegetables, and breads. This will ensure protection against cross contamination and will prevent the spreading of certain food borne bacteria such as E-Coli.
Q: What type of material is used to make the Chef Lite board series and how are they made?
A: Chef Lite products are made using layers of natural wood paper sheets impregnated with phenolic resin fused together through a balanced pressure-temperature process. Natural wood paper as its base material combined with phenolic resin provide extra strength and resilience in a lightweight form as dishwasher-safe cutting surface alternative. Chef Lite cutting surfaces are approved by the National Sanitation Foundation (NSF) and offers long service and sanitation under the toughest conditions of use.
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