John Boos Chop-N-Slice Series Rectangular Wooden Maple Cutting Board 18”x12” – 1.25” Thick, 8-lb Reversible Butcher Block with Eased Corners & Edge-Grain – Made in the USA

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.

Bought this for my husband, he loves it! It’s his go-to cutting board out of the six boards we have. It doesn’t look like much, but it’s thick and made well.

Overall quick shipping and fantastic communication. The cutting board is very solid and should work well for smaller items. I plan to use it for cheeses and fruits. Even works as a small serving plate.

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.

Good quality

I know BOOS blocks are expensive. I’d give it 5 stars but . . . My block was a bit surface rough on delivery. The grain was slightly raised in a few places on both sides. I expected a little better smoothness to the surface at this price point. Still very good fit and construction. But smoothness is a key to longevity of a hardwood block. I used a VERY fine 3m pad, similar to a 3m scrub pad, to better smooth the surface before initial treatment with Boos mystery oil. Made a BIG difference. It’s perfect now. But I shouldn’t have needed to do that smoothing.

Great board

Big, beautiful chopping block! Perfect for cutting our homemade pizzas (14” round). Heavy (9 lbs), but easy to handle, and we store it vertically under the kitchen sink. It balances well on a 4” round plastic container top, so it airs out when not in use.As with all wood boards, wash them with a small amount of mild soap and water, then pat them dry with a towel (not paper, which sticks to the wood). Don’t submerge it in water or use a dishwasher, and do store it upright or vertically.My cutting board tips:When you first get it, wash it and let it dry overnight, then oil it before use, along the wood grain, using food-grade mineral oil with a soft cloth with no loose fibers (a piece of T-shirt will do), once a day for a week. Let the oil soak in overnight. After the first week, add beeswax cream after the mineral oil. Before you chop food on it – wipe off any excess oil and wax, wash the board with warm water, and pat dry with a towel.For the first month, oil it weekly, then once a month, forever.When cutting wet foods don’t let them sit too long on the board.If you see too many cut marks, sand the board down with a medium sanding block and then a fine sanding block, then re-oil for a like-new board.Don’t store it in a humid or wet environment, or too close to a hot oven.Don’t use serrated knives on the board.