John BoosChop-N-Slice Series, 10" x 10" Maple Cutting Board w/ Eased Corners, 1" Thick Butcher Block - Wooden Reversible Kitchen Prep Chopping Slab w/ Edge Grain Construction

Love the chopping board. I'm getting rid of all the plastic boards and choosing wood. They have to be maintained but it's not a big problem. I also purchased a bigger board from John Boos and it's fantastic. Both boards are very stable and I can chop away while cooking and not worry about them moving or getting bits of plastic in our food.

Working out to be just what I wanted since I got rid of all my plastic boards.Wipes easily with sponge and soap and water and dry with a towel.

Purchased this as a gift for my mom! She loves the quality of any Boos boards and this one is no exception. It works well for small odds and ends when you do not need the larger cutting boards.

I bought this cutting board for my mother in April. On my instructions she bought food-grade mineral oil, treated the board, then did a 2nd coat. She only used this cutting board for light tasks like cutting bagels and cheese. Any serious cutting/chopping of meat and vegetables she did on a plastic board. She always wiped it down afterwards, usually with a dry cloth, and would only use a bit of water if something stuck to it.In other words, she took very good care of it.Six months later it developed the crack seen in the picture. Cracking through the tree rings like that is called "checking" and is what you see when wood is not dried properly.I understand that craftsmen can't always detect these weaknesses when selecting wood, but once it appears it is definitely because the flaw already existed in the wood.John Boos has a one-year warranty against manufacturers defects, so I figured this was a cut-and-dried case (see what I did there?). When I sent the photo and described what happened, they sent me back a list of questions. I gave honest answers, and the official company response was that since my mom hadn't oiled the board EVERY month, as apparently described in the instructions, the warranty was void.And here's the kicker: no instructions were received with the cutting board.I've owned or used lots of cutting boards over the years, and you probably have, too. I do oil my own cutting boards (not once a month...maybe once or twice a year) but most people I know don't oil them at all. And I don't think I've ever seen cross-ring checking like this in a cutting board.But, no, the John Boos response is that this is the result of not oiling the board every month. (Or, at least, that our failure to oil it every month absolves them of any responsibility to stand behind their product.Don't waste your money on this brand.

Nice, smooth cutting board that will protect your knives very well. I have used this board for several weeks and it has survived all of the use with no issues at all. Before using I applied some mineral oil to it and repeated applications of oil, in between uses, has certainly helped protect the wooden board.This cutting board is the correct size for most uses - I use it to chop/slice vegetables and fruits only. For meat, I use a plastic cutting board as I can put it into a dishwasher for deep cleaning. I would not recommend using a wooden cutting board for any meat or fish as you cannot put it into a dishwasher.Cleanup after use is very easy - just rinse under the tap and then stand it on the edge to dry out. After every two or three uses, apply some mineral oil to all sides and that is it.

The only reason im giving this a 4 star review is because the care information is incorrect! I followed the care instructions and after wiping off the excess cream the board immediately dried out. This worried me, I also live in Colorado so I know we have no moisture. I called my dad, professional commercial and home painter with 40+ years experience. IF YOU LIVE SOMEWERE WITH LITTLE TO NO MOISTURE, PLEASE FOLLOW THESE INSTRUCTIONS! This will ensure your Boos Board Will last! Make sure you have something thin to rest the board on, like chopsticks.1st, SOAK the board in the oil, be vey generous and get all sides2nd, after soaking, leave board in a comfy 70 degree environment to ensure the wood pores are open and absorbing all the oil. Let sit 6-12hrs, check on it occasionally, if you notice all or most of the oil is absorbed move on to step 3.3rd, your board should have absorbed most of the oil and still looks dry and dull. Reapply the oil and return board to resting area, leave for another 6-12hrs. Repeat these steps until the board stops absorbing the oil; it took me 5-6 days just to do the oil, their will be a lot of oil pooling on the surface signifying the board can't absorb any more oil.4th, Wipe off excess oil5th, Apply the board cream, be very generous, get all sides, you want excess cream covering the board.6th, Move board back to resting area and leave for 12hrs.7th, After 12hrs, wipe excess cream off board (you won't get all of it)8th, Using a fresh rag or whatever your using, use remaining cream on board and smooth out evenly to create a shiny smooth surface.9th, Return board to resting area and leave for 12hrs10th, Your board should be shiny, not dull! If your board is still dull, repeat steps 5-9. If your board is shiny, go ahead and put it away. DO NOT WASH IT BEFORE FIRST USE!!! The remaining residue will help to preserve the board during storage. Also, assuming you used the Boos Board "Mystery oil" and "Board cream". These products are made of food grade mineral oil, carnauba wax and beeswax, meaning they are safe to consume and will not contaminate your food. Other than that, I love this board! It actually stays put on my counters. But I also use a little known trick of putting a dish towel under the board, works every time! As long as you care for the board it will last!

The wood quality is unmatched. We tossed all of our NSF polyethylene cutting boards out. No matter how careful plastic leaches into your food including cutting boards. And its a Boos, you really don’t need to say anything more.