John Boos Chop-N-Slice Series Rectangular Maple Cutting Board, 16" x 10" x 1", 4.5 lb – Reversible Edge-Grain Butcher Block, Made in the USA

We love this board. It is solid, flat, thick, cleans easily, and there are no microplastics to deal with. It is big enough to do a lot of chopping on without getting crowded. I don't see a piece of wood this thick ever warping unless you do something crazy like stick it in a dishwasher. (Don't!) The board is also attractive enough that we just leave it out on the counter full time now. I am doing a lot of wok cooking these days, and a good board is essential in vegetable preparation. We do not (and will not) use this one for meat, but it's the go-to for anything else.

i waited a year to write this review because there were so many people complaining of splits and cracks. I have ha no problems and am quite happy with my board. I have kept it dry and haven't exposed it to extreme temperatures. I have used it daily, cleaning immediately and treating it with Mystery Oil when dry. I condition it regularly, I'm not sure I'd need to oil or condition except for sanitary reasons. The board is quite solid and well-made. Two things to consider with a solid wood product splitting: 1) Where does the split occur? 2) How was the product stored and handled? A split along a seam is manufacture. A split in a piece of wood could be material selection, but is more likely care. That includes the care given during transportation and storage between the manufacturer and your kitchen. A board that has been stored in a humid environment or allowed to get wet may not recover well, or quickly. Buy from a reputable seller. Check packaging for signs of moisture or stress. Allow the board time to acclimate before oiling and using, if it's been transported from a different climate. Be careful about using the board near a range top, where heat can stress the wood if it's wet. I love my board, will continue to care for it, and expect to see many more years of use from it.

This is a really, really nice little compact and quality cutting board. I wanted something for slicing bagels, slicing lemons and limes, cutting garlic cloves in half, cutting off a piece of cheddar from the block, and similar small tasks without having to drag out my massive 36 x 36 teak board. This is exactly that. It is too small to really "chop" on - although in a pinch you can chop a little parsley or other herbs. So no - this isn't a kitchen workhorse. But it is just what I needed and wanted.

I purchased the Boos cutting board in January of 2023. I read on how to "take care" of the board based upon the company's suggestions. I left it out on a granite countertop, not just for usage but also to avoid warping. They also recommended to use their oils and creams which I bought and used. Sounds stupid, but I never put it in the dishwasher, soaked or left it in water. I basically cleaned it with a minimal amount of water, soap and a sponge. Here we are almost 2 years later and the board is warped and splitting at 1 of the seams. I called Boos customer service and lets say their is very little service. The woman I spoke to seemed like I was bothering her and she indicated the warranty is not valid and indicated all the things I probably did or didn't do to preserve the integrity of the board. HUH??? I explained in detail that I followed ALL of their directions even the oils. What's worse I made a comment that I guess I will just trash it and she laughed and repeated the warranty is not valid. I don't expect anything for free or refund but what I did expect is to take ownership of a product that is either not made well or it defective, especially it can't uphold a sponge. Side note, after I purchased this board I purchased a different board from another company (nothing fancy or expensive) and guess what... it's still in excellent condition!! Sadly I will not buy, recommend or purchase the Boos board again.

The perfect steak board! It’s smooth, solid, and sleek.

This review is about the large 20 by 15 inch board, which I have used daily for two years. The first thing you notice is the weight: it's nearly ten pounds. That makes it primarily a stationary board: although it can be carried, you will bring bowls and pots to it, rather than the other way around. The large work surface and stability offered by its weight make this my favorite board for chopping vegetables and large-scale cooking. (To minimize the need for cleaning, meats are processed on other boards.) I like it well enough that I just bought another for the parents. It is fairly well made, consisting of strips of maple well glued along their length, then cut to size, planed flat on both sides for two working surfaces, and rounded nicely on all edges. (Deep finger-holds are routed into both ends.) I say "fairly" because there is a problem that many have noticed: this board tends to split at the ends in dry weather. The reason is that wood expands and shrinks in response to changes in moisture. Wood consists of tiny straw-like fibers that tend to absorb moisture at their ends much more than elsewhere. Thus, this board responds to moisture changes primarily where those fibers are exposed in the end grain: along both short ends of the board. However, moisture is only slowly transmitted along the fibers. What happens is that the first inch or two at each end will quickly expand (when wet or in humid air) or shrink (when dry) *relative to the rest of the board,* which changes little. You won't notice the expansion: that just squeezes the ends harder together. But extra shrinkage splits the sections of board apart at the ends as they pull apart from one another. Mine has gaps that get as large as 1/16" across and penetrate up to 2" into the board. (A by-product of these moisture-driven changes is a slight curving of the board across its short length. This actually is good: by placing the convex side of the board up, you get a surface that works better for cutting because it lessens the depth of the hollows that are carved out after years of chopping.) Much of this splitting problem could be avoided if the manufacturer would glue up the board when the pieces are extremely dry and at their most shrunken. The solution is occasionally to soak the *ends* of the board in a pan of water during dry weather (winter, here in the US northeast). Within a few hours the gaps will close. Unfortunately, they open up again within days, so frequent maintenance is required if the splits bother you: that's the reason for just four stars. When moisture is not extreme--which for us is most of the year--applying a little mineral oil to the surface and ends once every month or two and letting it sit overnight before wiping off is all it needs. Once the splits close this spring, I plan to soak the ends even more liberally with mineral oil to reduce its moisture exchange with the air, but I am not optimistic that this will fully cure the problem.

Sturdy, well made and beautiful.

I debated this board for a while because of the price — but after using it, I can honestly say it’s worth every dollar. This board is substantial. It’s heavy, stable, and doesn’t slide around the counter at all. The craftsmanship is outstanding — smooth finish, solid construction, and clearly made to last for years, not months. This is not a decorative board pretending to be functional; it’s the real thing. Knives feel great on it, it’s gentle on blades, and it’s large enough to actually work on comfortably. I also appreciate that it arrived well-finished and ready to use with a little oil. Yes, it’s an investment — but if you cook regularly and want a board that won’t warp, crack, or need replacing, this is it. I’d rather buy one excellent board than multiple cheaper ones. If you’re on the fence: don’t be. This is a true professional-quality cutting board.

The groove is too wide for this small cutting board, the surface is not very smooth (for oiling it is better to use sponge or microfiber instead of a kitchen towel). The JB cutting boards are very dry, not seasoned, so you need to spend some efforts on oiling

While this board is beautiful and well presented, the top face cutting area is quite small given the surrounding juice groove. I have not used it yet but intend to use the reverse flat side for veggies, fruits, cheese etc.

Esta tabla de cortar me ha resultado muy útil, la limpieza es muy fácil además de que recomiendo adquirir los productos para mantener la tabla en buen estado, siendo esos los aceites. Muy resistente, incluso al caer de una mesa de trabajo. El precio es algo elevado, pero vale la pena invertir en un producto de gran calidad.

John Boos stand to it's reputation " great product, best quality". Never had a second thought when I bought this chopping board because I knew it will last a lifetime with proper care and attention. And by the way this is my second chopping board from John Boos, my first is 24X18x2.25 inches. I love it and you'll love it too professionals, amateurs and home cooks alike. Little heavy, but that what makes a beautiful, reliable and heavy duty chopping board.

This is by far the best quality chopping board we have had so I am hoping we get many years of use from it. This particular model is the thinnest one listed on Amazon and personally I would not want to have it any thicker as it would become just a bit too heavy and awkward to handle. The same goes for the size and the next one up would be too big for our work surfaces and cupboards,