Thank you for shopping our online store!
How can I purchase your product?
You may purchase select products directly online at butcherblockspecialist.com/shoponline. You can also visit our John Boos Factory Showroom & Outlet physical store in Effingham, IL.
How long will my online order take to arrive? With Standard shipping (UPS Ground), orders deliver within 7-10 business days. This may vary during the peak holiday times such as Thanksgiving and Christmas however. Expedited shipping options are available for an additional charge.
I received my product and it is damaged. What do I do?
Please contact Customer Service so we can research this issue further. We will happily work with you to contact UPS, find out the circumstances, and issue a replacement or refund.
Do you ship internationally?
No, at the current time we do not ship internationally.
How do I care for my Cutting Board or Butcher Block?
Our products require oil and cream application every 3-4 weeks to lock in moisture and protect your products. Please see full maintenance care instructions here Maintenance & Care instructions.
What's the difference between end grain and edge grain cutting boards?
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.
How should I store my cutting board?
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.
How do I rid my cutting board of onion and garlic odors?
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.
What if my cutting board is stained or discolored?
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.
Plastic or Wood Cutting Boards...which one is more sanitary?
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.
Do I use the same cutting board for fish or poultry that I use for vegetables?
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.
What type of material is used to make the Chef Lite board series and how are they made?
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.