John Boos RA-Board Series Rectangular Wooden Maple Cutting Board 24”x18” – 2.25” Thick, 30-lb Reversible Butcher Block with Edge-Grain & Finger Grips – Made in the USA

Worth Every Penny — A True Heirloom Piece I finally understand the hype around John Boos boards. This thing is absolutely beautiful in person — substantial, perfectly finished, and built like a piece of furniture more than a kitchen accessory. The maple grain is gorgeous and the thickness gives it an incredibly solid feel on the counter. What surprised me most is how much it changes the experience of cooking. It makes prep work feel intentional and enjoyable instead of rushed. Knives feel great on it, it doesn’t slide around, and it instantly makes the kitchen feel warmer and more professional. I paired mine with Howard cutting board oil/conditioner and the wood came alive immediately. Expensive? Yes. Regret? Not even slightly. This feels like something I’ll still be using 20 years from now.

I recently purchased the Boos 15"x20" x 2 1/4" x maple cutting board as a supplement to my Boos 12" x 12" x 1.5" board. The first thing to keep in mind is that you need to oil your board heavily when you first receive it with either food grade mineral oil or Boos Mystery oil (a mineral oil cocktail). Oil it until it stops absorbing oil, then apply the Boos board cream to all surfaces and allow to cure overnight. Wipe off all excess residue and your board will be ready to use, just reapply oil and/or cream as needed. I nearly purchased a 12" x 18" x 2.25" Boos end grain black walnut board through a chef's supply vendor but the price was a pretty bitter pill to swallow. As well, I realized that my knives have held up very well using the smaller edge grained maple board by Boos, though, I am sure that end grain boards may be easier on your knives. The 20" x 15" x 2.25" Boos cutting board is a winner on every level, it is well made, a great value and looks absolutely fantastic on the kitchen counter! Oh, it is rather hefty and not for the slight of frame. Persons of shorter stature may be better served by a thinner, lighter weight cutting board. This Boos, however, is great if you use a 10" chef's knives regularly, it just has the necessary real-estate to make food prep easier and more enjoyable. My set up includes: The aforementioned John Boos cutting boards, Boos Mystery Oil and Board Cream, and Zwilling Professional S and Miyabi 600 D knives. Pros: Big beautiful slab of maple Made in USA Easy on your knives Rock solid build quality NSF approved Price Cons: Big heavy slab of maple Effectively increases countertop height Verdict: Perfect for the amateur chef You need one, yes, you really do! 5 Stars Plus! Update 2/4/2025: I added a 15"x20"x2 1/4" Cherry Boos Block to our kitchen around 6-7 years ago. Both boards are still in excellent condition and I expect they will outlive me. Just follow their care directions, use the Boos Mystery Oil and Board Cream, the applicator is also handy and well made. As nice as the maple cutting board is, the cherry is at another level! Buy good knives, and good cutting boards to help maintain their edges and it makes prep and cooking a real pleasure!

If you haven’t done your research on how to maintain and care for a boosblock board do yourself a favor and read some of the tips and advice on here. Firstly, it comes dry. Very dry. You MUST purchase the mystery oil and the cream to oil it and seal it before use. I took someone’s advice on here and oiled it for 3 days and 2 days of cream seal. Probably could have used another day of oil. I didn’t take a picture before I oiled but think dry 2x4. The pictures I provided is the color after 5 days of love. I finally gave it the final wipe and used it to break down a slab of New York strip steaks. Board is thick heavy and truly feels professional grade. Should have decades of use if properly used and cared for. The surface area is massive. It’s own work station for sure.

Boos maple cutting boards are the gold standard when it comes to high end quality made cutting boards. Ours is going on two years old and looks as beautiful as the day we got it. Most important part of Boos ownership is keeping the wood well oiled (several times yearly) and wiping it off after use.

Listen, this is the Rolls Royce of butcher blocks. What you see with 0 or 1 star reviews for this butcher block are the same type of people who leave 0 star reviews on Le Creuset pans and Shun/ Miyabi Knives. These are high end kitchen items that you need to know how to use and take care of. This is an excellent Block that will last a lifetime and provide a nice cushion for your knives to extend their lives as well. I got a 24x18x2.5 which is literally massive and weighs approx 30lbs but provides for a ton of room for meats and veggies. It is also so large that you dont have to worry about putting towels down before using- this bad boy is not moving lol. Unless you are strong and can handle maneuvering this I recommend you get a smaller size board. Now... if you are buying this block and worried about it coming apart or cracking like other people who have reviewed it follow the below instructions and I can all but guarantee that it will last forever. The Boos Block comes extremely dry. I am not sure entirely why that is but it just seems to be the way that they come. For the first week you really shouldn't even use it, just condition it for future use. Also, you NEED to buy the combo bottle of Boos Mystery Oil and Board Cream, if you don't do not complain when the board cracks. Now first and foremost, wash the board off with warm soapy water and let it dry fully by wiping it down then resting it on its side with the grain vertical. Once it is dry, apply the ENTIRE, yes ENTIRE included package of Boos Mystery Oil to the whole outside of the board. The end grain sides (shortest sides of the block unless yours is square) are the most thirsty and you need to really saturate these sides with the oil, they can take a LOT- at least mine did. This is what people who have had theirs crack are missing. When I did mine, it got like 5 shades dark from absorbing all the oil. After rubbing all sides with a substantial amount of oil, stand it upright and let the oil fully soak in overnight. Next day, wipe off any excess oil that has not been absorbed. Repeat this process at least 4-5 days in a row, ideally 7 and now it is ready for the next step. After the board has fully absorbed the oil after 5-7 days, apply a layer of Board Cream and let that sit overnight to fully absorb, wipe off the excess. Now it is ready to use but you can repeat the last step again to be extra safe. Continue applying Mystery Oil at least once a week for the first month. After that every 2-4 weeks should suffice but just make sure the block is never drying out.

I placed my order, and as usual, it arrived right on time. When I opened the box, I was first shocked to see how big it was. I guess I under estimated or under realized the dimensions. Anyhow, when I unwrapped it, I noticed something that another review had stated, and that was the fact that the finish was less than to be desired. It was rough, and felt unfinished, and was very pale in color. Well, I took my Boos Oil and Boos cream and proceeded to give it a treatment. I then put it away and waited anxiously for an opportunity to use it. That day came on Saturday, and I fell in love with it! Good Solid cutting board, plenty of room to work, and pile my chopped veggies to the top and sides of my working area. I then washed it with soapy water, after I figured out it would only fit in one side of my double sink, standing on end, and set it aside to dry before putting it away. That's when I noticed that it seemed to fit tighter in the space where I had stored it at before, which was standing on it's side, on top of my counter, and under the upper cabinets. The next time I used it, it was almost impossible to get out, and was impossible to put back into that space. It had grown approximately 1/4 inch in width, and now no longer fits under the cabinet. Well being the handyman that I am, I took it out to my shop, and put it on my table saw, and trimmed off about 1/2 inch. Then while sanding the newly cut edge, I decided to sand all sides smooth. I then brought it back in and re treated it with the Boos Oil. Today the board has a silky smooth surface, and is a dark maple color. It's almost as if it wouldn't absorb the Boos Oil in the condition it came form the factory in. Once I sanded it down, it absorbed like a sponge. You can see in the picture the color difference from the piece I cut off and the board now.

Great product. It's large, strong, and beautiful. Make sure you have a large sink, otherwise it will be difficult to clean. My only gripe is that it came with an obvious dent in the wood corner. Right next to the Boos Logo. Of all 8 corners it had to be that corner! Ahhh. They really need to ship these things with corner covers. It's pretty heavy, so I'm sure it was dropped on that corner during shipping. It's disappointing since I spent a lot of money for it. At least I'm satisfied with every thing else.

I can't say how it will perform over the long term, but my comments on the cutting board right out of the box are: 1.Overall I'm very pleased with the RA03 Boos Board. I'm using it on a 36 inch high countertop and it's to provide a prep area which is a little higher than normal -appx 39 inches high with a 12 X 18 plastic cutting board on top, and there is ample space for the stuff being cut up as well. I'm planning to mount 4 ikea capita adjustable legs on a second 18 X 24 board which will give a second prep area 42 inches high with a 12 X 18 plastic cutting board on top. The 2 prep areas suit 2 different height cooks. Used this way the board is not put in the sink, it's only wiped down now and then. 2.It's flat and with no visible defects, it looks brand new, just as advertised. Purchased from Warehouse Deals for about sixty four with free shipping. 3.Amazon shipped it in only the Boos cardboard box which really isn't a good shipping box-if it is dropped the board could easily be dented so I suggest you inspect the board closely if yours is shipped this way, and look for potential damage on the box. 4.It looks dry, so will give it the usual generous coating of food grade mineral oil which is what I use on maple or beech butcher block surfaces, including an old edge grain maple butcher block cutting board board which is about 30 yrs old. 5.For the weight which is considerable, the "handle" grooves are OK, but not very good unless you have very strong fingers. If you are planning to wash this in a sink the version with handles might be safer. (Might also damage the sink though). If you are planning to use this board in the conventional way, things to consider are, will it fit in the sink? can all of the cooks safely lift it and wash it?, and is there a place where it can be put to dry? Also when not being used where would it be stored? Note: the Michigan Maple board arrived and the packaging is similar, just a cardboard box. It's 1.75" v. 2.25", the quality appears identical, with the Boos board having a very slight edge. If you can get the Boos board for twenty nine percent (the rough amount of additional maple used) more than the Michigan board I would say get that, even better if less. But you will be happy with the Michigan Maple board if you decide on that one. I purchased one for a gift a few years ago and it hasn't had any issues.

Pondered buying this board for quite a long time but in the end I choose Boo's because of quality concerns and reputation. I am really happy with the board and the quality. Came well packaged with the board floating between foam corners and included a pouch of mystery oil which was great. There was certainly better priced boards available but they came with their own problems according to comments posted. I took the plunge and it paid off with a beautiful cutting board that will last me a lifetime. Three years later and still looking great. Kept using Boos mystery oil and wax faithfully and no problems at all.

Endlich mal ein schönes Schneidebrett auf dem man auch mal bequem eine komplette Gans oder z.B. auch ganze Kohlköpfe klingenfreundlich zerschneiden kann, ohne Angst haben zu müssen, dass da irgendwo was herunterfällt. Anfangs muss das Brett rundherum einige Tage lang (meiner Meinung nach am Besten mit Leinöl) eingeölt werden, bis es keinerlei trockene Stellen mehr aufweist. Zum Abschluss habe ich das Brett mit einer Mischung aus Kanaubawachs (1 Gewichtseinheit), Bienenwachs (2 Gewichtseinheiten) und Leinöl (30 Gewichtseinheiten) eingerieben und über einge Tage lang stehen lassen. Nach ca. 1 Woche habe ich das Brett zum ersten Mal benutzt. Zu beachten ist, dass dieses Brett leider auf keiner Seite eine Saftrille hat. Dank seiner Größe ist dies aber nicht so schlimm, da sich Gemüse- oder Fleischsaft gut auf dem riesigen Brett verteilt und kaum den Weg zum Rand des Brettes findet. Weiterhin ist es wichtig, das Brett beiderseitig zu benutzten und beim Abspülen darauf zu achten, beide Seiten feucht abzuspülen, da sich das Brett sonst verziehen kann. Es sollte Klar sein, dass dieses Brett nicht in die Spülmaschine darf und gelegentlich (einmal pro Monat) geölt werden muss, damit es weiterhin seine antibakteriellen Eigenschaften halten kann und weder Gerüche noch Verfärbungen aufnimmt. Es sollte auch nicht im Wasser oder Feuchten liegen bleiben, sondern sofort abgetrocknet werden und zum Trocknen hochkant gestellt werden (damit beide Seiten gleichmäßig trocknen können). Hält man sich an diese Angaben, so kann das Brett ein leben lang halten, zumindest nach Aussagen vieler Youtuber und des Herstellers. Hier wird oft darüber geschrieben, dass die Verleimung des Brettes nicht halten soll. Nach meinen Nachforschungen ist dieses Brett das in den USA am häufigsten genutzte Schneidebrett im Gastro-Bereich. Dies kann ich mir auch ganz gut vorstellen, bei der Robustheit, die es auf mich ausstrahlt. Sollte sich bei mir igendwas lösen, werde ich dies hier vermerken. Bis jetzt ist mein Eindruck von dem Brett durchweg Positiv. Ach ja, nicht zu vergessen und zu unterschätzen: Das Ding wiegt mal locker über 10 Kilogramm und ist über 60 cm lang. Das heißt bei mir, dass ich es in der Badewanne abspülen muss, da es nicht in meine Küchenspüle passt und sich dort auch keinesfalls mehr ordentlich händeln lassen würde. Auch muss man erstmal einen dauerhaften Platz für dieses Riesenbrett in der Küche finden. Dafür liegt es auf dem Tisch einfach bombenfest, auch ohne einen Lappen darunter getan zu haben und belohnt mit einem luxuriösen Schneidgefühl (sofern man entsprechend gute und scharfe Messer benutzt). Jeder der gerne Kocht und genug Platz hat, wird dieses Schneidebrett nicht wieder hergeben wollen, wenn er es erst einmal benutzt hat.

The color is much darker than on the picture. The design of the board is square, not rectangular like on the picture.

So far so good. Solid. I've hacked a couple of ducks on it. So far so good. You do want to get the boos oil to keep it clean and protected.

Buen material y tamaño decente