I’ve always kept a chop block near the sink. But recently I’ve had two chop blocks “go out” on me. One at the condo, the other at the farm. Both warped and split. So I’ve been in the market for a couple of new boards.
I’m happy with the Boos Block, that has topped the island in my farm kitchen for more than 15 years. It’s needed sanding a few time, but it’s relatively stain free. The work center is the gathering spot for chopping, rolling, mixing, and kitchen chatter. Several people can work around the island at the same time and it also serves as buffet space when serving guests.
Off to the Boos Block Website
At JohnBoos.com I found boards in all sizes, shapes, and woods, including cherry, black walnut, hard rock maple, and red oak. They had just the size I wanted in hard rock maple. My order arrived about a week later and the board is gorgeous!
The cutting board came with more care instructions than my first infant. At least, once a month, I should use the Boos Mystery Oil, that penetrates the wood surface and prolongs its life. For extras protection, I should follow up with Boos Block Antimicrobial Board Cream to seal the surface. But I should wait a day between applications.
Furthermore, I should not cut fish or poultry on the board, unless I’ve observed the above sealing instructions. Nor should I cut continuously in the same surface area.
As to cleaning, I learned that the board is not dishwasher safe and no harsh detergents should be used. A meat clever with a “dull sharpened” edge, (add that to your collection of oxymorons), was okay to use, but it was best to avoid a razor-edged cleaver.
Handle with Care
With all that in mind, I grow tense when I approach my new cutting board, hoping I won’t do anything to mar its beauty or lessen its lifespan. I think I’ll get over my cutting board anxiety in time. But for now, my board and I are treating each other cautiously and with mutual respect.