When shopping for a best cutting board, you absolutely should judge based on appearances. Not only is a cutting board an important part of your kitchen visually speaking, but cutting boards are one of those rare instances where the old phrase “what you see is what you get” applies in terms of quality.

Fortunately for interior designers, cutting boards with the most visual appeal also tend to rate the highest when it comes to performance. So don’t miss an opportunity to take advantage of one of life’s little no-brainers.

Hardwood Cutting Boards

It’s true that teak, maple, cherry and walnut cutting boards are generally some of the most beautiful on the market, but that’s not why they’re so highly regarded by serious cooks. A good cutting board must be both strong and gentle.

Hardwoods have the ability to yield to blades as they pass, keeping cutlery sharper longer. Sure, you could make a cutting board out of stone, but that would turn your knife collection into a bunch of useless pieces of flat metal with handles on one end.

Another little-known fact about hardwood boards is that they possess natural anti-microbial properties. Unlike plastics that harbor bacteria in hard to clean knife marks and scratches, according to a study from UC Davis, wood actually prevents bacteria from reproducing.

End Grain Cutting Boards

It also just so happens that the most beautiful and intricate of butcher block designs isn’t for looks. End grain construction makes for a visually stunning board, it’s true. However, in keeping with our theme, end grain is the most gentle on your knife blades.

The end grains are prized for their ability to separate and allow knife blades through with minimal friction, and thus minimal dulling. In some ways, it’s analogous to splitting a log from the top (aka the end grain), except that the goal is not to split your cutting board in half, obviously.

Sustainability

When it comes to sustainable hardwoods, your two failsafe choices are plantation teak and bamboo… except that bamboo isn’t technically a hardwood. Though bamboo is sustainable and durable, the glues and resins used to hold it together wreak havoc on knife blades.

Plantation teak cutting boards are a excellent combination of beauty and sustainability. The contrasting checkerboard pattern of golden and brown tones makes a striking visual statement, while many of these boards are FSC certified, so you can feel good about your board each time you use it.

Best Cutting Board Brand

No doubt that the John Boos was one of the oldest cutting boards manufacturer in the market. The company always produces an excellent and durable cutting boards. For more info about Boos cutting boards, click here.

I hope that information here can help you to get a best cutting board.

End-Grain Construction also know as butcher block
This type of board helps maintain the sharpness of your knives because the blocks are glued in such a manner that keeps the wood fibers parallel to the direction of the cut. Instead of your knife cutting the wood fiber, it goes in between adjacent fibers. This causes the surface to show less cut marks than a regular edge or face grain cutting board. As such, end grain blocks are the preferred choice by professional chefs and for applications that require heavy chopping.

Edge/Face-Grain Construction
This type of board is made by gluing pieces of wood with the wood fiber parallel to the surface. When the edge grain is up we have an edge grain cutting board. If the face grain is up we have a face grain cutting board. As a result, edge/face grain boards will show knife marks faster than end-grain boards and are not recommended for heavy chopping use. Edge-grain boards generally feature full length wood rails that span the length of the board. These boards are great for average every day use and also make excellent bread boards, cheese boards and presentation platters.

Olive oil or other vegetable oils are often suggested for use on cutting boards, but I do not recommend them because they can eventually go rancid. Mineral oil such as Boos mystery oil avoids this problem, but only use food grade mineral oil. You may also use one of the many fine cutting board/salad bowl oils available on line or in kitchen stores that are specifically formulated to protect wood and comply with the U.S. Food and Drug Administration (FDA) requirements.

I have no strong preference for one type over the other in my experience the differences are personal preferences. If you keep you cutting board sanitized and well maintained with a mineral oil and beeswax treatment it will last a lifetime. Just remember your board loves oil.

Here are some tips on Cleaning and Sanitizing The Wood Cutting Board:

1. After each use always wipe down your board with a clean sponge, hot soapy water and rinse well.

2. If you wish to sanitize your cutting board further, consider using a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water, as recommend by the USDA Food Safety and Inspection Service. Be sure to rinse the board with plain water after using any disinfectant.

3. Never put your board in the dishwasher! The heat and water can split the wood or cause glue joints to fail.

4. Keep Your Board Clean Dry and Well Oiled

5. After cleaning, wipe off any excess water with a paper towel. Then let the board air dry completely. Remember that air needs to get to both sides of the board, so if your board does not have rubber feet, prop it against a vertical surface so that air can reach both sides. Never let your board sit in standing water, or on a wet counter top or sink.

6. You need to keep cutting boards dry to combat bacteria and mold, but if wood dries out too much it can shrink and split. The solution is to oil a cutting board on a regular basis. The more often a board is washed, the more often it needs to be oiled. A board seldom used can get by on a few oilings a year, while heavy use in a dry climate might demand daily oiling. Applying oil once a week is about right for most cutting boards. You may ask how much oil do I use the answer is never enough. When you oil your board let the oil soak in for 10 to 15 minutes. If the board soaks up the oil right away add more to surface and let stand, after 15 minutes remove any excess oil from the surface with a clean paper towel. This process will protect your board against moisture and extend the life of your cutting board.

What Type of Oil Should I Use?

Olive oil or other vegetable oils are often suggested for use on cutting boards, but we do not recommend them because they can eventually go rancid. Mineral oil avoids this problem, but only use food grade mineral oil such as Boos Mystery Oil. You may also use one of the many fine cutting board/salad bowl oils available on line or in kitchen stores that are specifically formulated to protect wood and comply with the U.S. Food and Drug Administration (FDA) requirements.

The John Boos Mystery Oil is a mixture of Mineral Oil, Linseed Oil & Orange Oil, and is the recommended product that can be used for all types of wooden cutting boards, butcher or chopping blocks and even can use it to polish stainless.

I hope this article give you some tips on Cleaning and Sanitizing The Wood Cutting Board.

The following are some tips, helpful advice for keeping your boos cutting boards clean, healthy, odor and stain free, and you and your family safe.

• After each use always wash down your board with a clean soapy sponge under running water in your sink, and rinse well.
• Never submerge your board in water or place it in the dishwasher.
• Sanitize your cutting board using a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water, as recommend by the USDA Food Safety and Inspection Service.
• Be sure to rinse the board with plain water after using any disinfectant.
• After cleaning, wipe off any excess water with a paper towel. Then let the board air dry completely.
• Remember that air needs to get to both sides of the board, so if your board does not have feet, prop it against a vertical surface so that air can reach both sides.
• Never let your board sit in standing water, or on a wet counter top or sink. After your cutting board has dried treat it with good oil formulated to protect wooden boards.
• To remove odors lemon juice with a little salt will go a long way to reducing odor. Sprinkle your cutting board with kosher or table salt. Cut a lemon into quarters and use these quarters to rub the salt into the board, squeezing juice onto the board as you go. Let it sit for 2-3 minutes and then wipe the cutting board clean with a damp cloth and let air dry.
• If your board has become stained and rough again you can, sprinkle kosher or table salt onto your cutting board and then use a clean damp sponge or towel to rub the stained or discolored areas, the salt will help absorb stains.
• For stubborn stains or rough boards, try sanding down the board with a 120 or 150 grit sanding sponge. It is very important to sand with the grain of the wood, never against the grain. The sanding process will expose a new wood surface on your board.
• Once sanding is complete, it is recommended to oil your cutting board with oil formulated to protect wooden boards, or you may use food safe mineral oil to control the moisture content in the board to keep it from drying out, cracking or splitting. 
• It is a good habit to use separate Boos cutting boards for different types of food preparation. 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-coil.

All wooden cutting boards require maintenance but if properly cared for a well made board will last a lifetime.

Wood cutting boards are definite heaven for kitchen people. That is most especially true if they’ll have the best kind or brand.

Though most people do not know this, cutting boards are not just there to provide a hard flat form for chopping. They also protect countertops from scratches and keep knives from getting dull. This is why it is important to have something you can rely on.

The use of wooden cutting boards is popular not only for chefs and commercial use. But even to mothers who love cooking for their families appreciate cutting boards that are made of wood.

One reason for this recognition is the price. Wooden chopping boards, such as the branded ones like the Boos wood cutting board which, are among the best brands in the industry. They also cost fairly cheaper than glass or stainless.

Another thing nice about wooden kitchen tools is that they can last longer than the others kinds. Moreover, they can be cleaned easily compared to other materials. Finally, they are safer to use so you can avoid accidents or getting a cut on your skin.

So what’s the disadvantage? Well, you might find it hard to decide on which wood cutting boards to go for. Because of this, you might want to read comments and reviews about the best cutting boards in the market today.

One of the things that you have to check before buying this type of item is: what is it made of? Different woods can be cut and sanded to form cutting boards. The problem is, woods have different attributes so some of them may not be a functional kitchen tool.

Bamboo, walnut and maple board are just among the woods that are recognized in the chopping block industry. These three woods have good effects when formed as chop blocks.

A maple cutting board is recognized in terms of sanitation. Because of its hard surface, it can be cleaned easily than those that have soft flat forms.

The bamboo cutting board is recognized for its ease in cleaning and is mostly appreciated for environmental reasons. Bamboos grow faster than other woods such as maple. That is why, if you have this kind of board, then you don’t have to feel guilty about killing another wood. They grow every three or six years.

In terms of cleaning, bamboos have natural bacteria killers. Because of this, you don’t have to worry so much about germs. What you have to be aware of about them is that you’ll have to apply oil on them to keep them in good condition.

Walnut woods like maples are also hardwoods. That is why owning a walnut cutting board will let you cut a long way. Since it is made of a hardwood, you can expect that it is durable. Moreover, it can keep your knives sharp for a long time.

To be sure that you are buying a good wooden chop board, you might want to check the brand. You can check for John Boos wood cutting boards. Their butcher block cutting boards, for example, are known to professional cooks and chefs.

A Boos cutting board is a good investment especially if you love cooking and fixing something for your family. Being a popular brand, you can also be at ease that you are not cheated with their price because they only use the best woods in creating their boards.

Selecting a good and reliable cutting board is not an easy task. This article revealed all the factors that you can take into considerations when choosing the perfect cutting board for your kitchen.

A kitchen would just not be a kitchen without a cutting board. In fact, the cutting board has become a main tool of our kitchens as it provides us a safe place for food preparation and cutting. In today’s kitchens you will find all kinds of cutting boards varying in size, shape and material. It’s up to you to decide which of them would be the best choice for your kitchen.

In the beginning most all cutting boards were made from hardwoods, like the butchers block would see in your local market. But in today’s kitchens cuttings boards are made of many different materials each one having their own advantages and disadvantages. The following revealed the secrets behind each type of the board:

1. Wood boards has always been the overall best choice for your cutting boards. Wooden boards are made a couple of ways, end grain boards are thicker heavy duty boards made for heavy chopping and edge grain boards are thinner and lighter for everyday use. Wooden boards also come in many different patterns and wood spices, Maple, Black Walnut, Black Cherry, Sapele and the list goes on. The different patterns and wood spices are a personal and décor choice for you to choose, what looks best in your kitchen. But if you are the professional chef that uses your board every day under heavy use an end grain maple board will be your best choice. Also any end grain board will be easier on your knifes edges. Some disadvantages of wooden boards, they do require hand cleaning and sanitizing “no dishwashers” then treating with cutting board oil. If cared for properly they will last a very long time. The bottom line is wood is safe, simple and looks great.

2. Plastic cutting boards are generally the most affordable and you can find them in a large variety of different designs, sizes and colors. The plastic boards also come thick or thin, hard or flexible. The flexible ones are great for transferring food into pots and containers and they are also easy to store. The downside to the flexible ones is the fact that they will not last as long as the thicker boards. This is because sharp knives will eventually cut through the thin material. The hard thicker plastic boards are very durable. Plastic boards are thought of as being the safest board to use as they are easy to sanitize and clean. But just because they are plastic doesn’t mean you don’t have to sanitize, these boards can harbor bacteria in the cuts on the board therefore needing to be sanitized.  Plastic boards do have the capabilities of being put into a dishwasher as long as they fit.

3. Glass boards are another popular type of board that can be found in many kitchens. These glass boards come in a variety of shapes and colors in order to suit your kitchens décor.  They are also resistant to heat, very durable, easy to clean and they are very sanitary. However glass boards will dull the edges of your knifes very quickly and can even damage them. These boards also pose a danger as they can become very slippery during use creating a cutting hazard to you. They are also very heavy and more expensive than wooden cutting boards.

4. Bamboo is also a well known cutting board that is actually grass. They have become popular in kitchens today because of their inexpensive cost. The best feature of these boards is that they take it easy on the edges of your knife but they do scar, but you can sand them down in order to create a smooth surface. You will find that they can easily catch bacteria growth in the cuts, so you need to make sure you sanitize them each time you use them. One big disadvantage the vast majority of these boards come from China and there has been a lot of controversy over the resin holding these boards together is it safe or not?

It is recommended to have two or more cutting boards of any type to avoid cross-contamination. This means that you will have one for your meats and the others for your fruits, vegetables and breads. This will also make you more productive; since you want have to wash the cutting board thoroughly between items.

If you’re having a hard time deciding  on your cutting board choice just remember to select the largest size that will fit in your work area, but it should also fit into your sink for easy cleaning. Color, design and how will I use the board should also be part of your decision. You can never go wrong with a well made wood maple cutting board.

Building a face-grain cutting board has to be one of my favorite woodworking projects. This is truly a back to basics project and one of the most useful items to have in your kitchen. Building a custom cutting board not only makes you fill good but makes a great gift that will last a life time. I hope you enjoy building this board as much as I did.

In this project you will build a face-grain Black Walnut cutting board 9 inches wide x 14 inches long x 1.25 inches thick. This project is designed for the person with basic tool and woodworking skills.

Recommended Tools

Table Saw
Router with .5-inch Round Over Bit
Tape Measure
Belt Sander
Random Orbit Sander
Pencil
Bar clamps (4) 

Materials Needed

Black Walnut, 3 pieces planed and straight edged 6″ wide x 15″ long x .75″ thick, approximately (1.7) board feet. If you have other lumber you can substitute it for the Walnut.
Waterproof Glue Such as Titebond III
Sand Paper 80,120 and 150 grit
Cutting Board Oil for Finishing

Safety First

When using power tools follow all directions associated with that tool and always wear safety glasses and hearing protection.

10 Steps to Make a Walnut Face Grain Cutting Board

Step 1:

Cut your walnut lumber into 12 strips 1.5″ wide x 15″ long on your table saw. Make sure you have a sharp blade that makes a smooth 90 degree cut, because you have to glue these strips together to make your cutting board.

Step 2:

Now take the twelve  1 ½” wide strips and place them beside each other making a board 9″ wide by 15″ long by 1 3/8″ thick. It is also a good idea to turn the grain of each piece (end grain) 90-degrees to the one next to it, for both strength and to enhance the look.

Step 3:

Now that you have the boards laid out like you want it take your pencil and make two wavy lines through the width of the board. This way you have a reference on each joint during the gluing process so you don’t have to worry, do I have the strip turned the correct way. You can also number each board if you like.

Step 4:

Next set up your bar clamps and get the glue ready (I suggest you use Titebond glue this glue has been approved for use in making cutting boards). Apply glue to one side of each strip and smooth it out with your finger or a putty knife making sure the entire surface has been covered.

Step 5

Carefully assembled the twelve strips to minimize cutting problems later (squaring across the top of the board will make the assembly easer with less sanding) and applied clamping pressure, add just enough pressure to pull the joints together. Also make sure the pencil lines are in alignment that you placed on them in step #3. It’s also a good idea to wipe away the excess glue that squeezed out during clamping; this makes the following step much easier.

Step 6:

Let the glue dry for at least one hour (follow the instructions for the glue you choose to use). After removing bar clamps, sand the top and bottom of your board smooth with a belt sander. Start with 80-grit sandpaper, then 120-grit and a final sanding with 150-grit using a random orbit sander.  If you have access to a surface planer it would be better and faster to use it instead of the belt sander.

Step 7:

Now that you have your board glued together and cleaned up, take it to the table saw and using your miter gauge (make sure your gauge is square with the blade) square up one end of the board and then cut it off at 14″ long.

Step 8:

Now that you have your board sanded smooth on the top and bottom surface and cut to length take a router with a ball bearing round over bit (or cutter of your choice) and route the edges.

Step 9:

Sand all edges you just routed and give the entire board a good look over and sand any areas that need it.

Step 10:

Finishing, there are many food-safe finishes available but on my cutting boards, I use a board oil made from mineral oil bee’s wax and lemon oil. This type of oil is thicker than standard mineral oil helping to preserve and protect the wood from moisture. Also, it does not form a hard film on the surface that would be damaged by normal use of a cutting board. You may ask how much oil do I use the answer is never enough. When you oil your board let the oil soak in for 10 to 15 minutes. If the board soaks up the oil right away add more to surface and let stand, after 15 minutes remove any excess oil from the surface with a clean paper towel. This process will protect your board against moisture and extend the life of all your cutting boards.

Are you moving into your very first apartment or home? Do you love to cook but never really learned the basics that a gourmet home chef should know? Maybe you are an old dog at home cooking and very accomplished at it, but you don’t have all the basic tools that a gourmet home chef needs to have a complete kitchen arsensal to be totally prepared to cook for your family and friends in the manner that you would like to? Then take a look at this simple list of seven basic tools that every gourmet home chef should have.

1. Kitchen knives. I know this sounds like a give in but you would be surprised just how many kitchens in home all across America are being run on poor quality knives that will not give you the service or presentation that you are looking for. If you have knives that are of poor quality or you have an incomplete set of knives then it is time to replace the poor quality knives with your best kitchen knives possible. Quality kitchen knives that will last a lifetime of service for you.

2. A saute pan that is either 10 or 12 inches is a necessary part of any home gourmet chef’s kitchen arsenal. The saute pan is probably the most widely used pan in your kitchen. By the way the word saute in French mean “to jump.” It means that you are cooking at a high heat and moving the food around quickly with a spatula, tongs or tossing the food like the cooks do on TV.(just a little quick info for you) It is great pan for fast frying, searing and making rous as well as making killer grilled cheese sandwiches and making omelettes and frittatas. The bigger the saute pan the better.

3. Do you like to cook roasts of different kinds? Do you like to cook large birds? If you do then you will need to have a roasting pan in your kitchen as they are top notch for roasting anything from chickens and turkeys to large roasts and vegetables all in your kitchen oven. A good size standard roasting pan is about 16 to 22 inches which is big enough to a cook a 20 or 30 pound meat roast or turkey. The general pan sizes will vary from 14 to 22 inches long and 8 to 4 inches wide by 5 to 6 inches high. Of course there are electric roasting pans as well that will do the job to the same quality specs as a roasting pan that you put in your oven. It is a matter of choice for you.

4. You will surely need a large pot or stock pot with a strainer or for making soups and boiling water for pasta dishes and it is excellent for making stews and chili. A good stock pot will also let you simmer meats and vegetables for a wide array of recipes. I prefer an 8 to 12 quart pot for my daily chores and recommend those sizes for most kitchens. Stock pots will be stainless steel in most cases with various core options, but there are other forms of stock pots like cast iron with enamel coating and aluminum stock pots. Once again this is a matter of choice.

5. Along with everything else you should have in your kitchen is a good quality kitchen cutting board like a John Boos cutting board because you never want to cut food on surfaces that are not designed to cut food on. If you are cutting and chopping food on surfaces that are not designed for food preparation you are running the risk of food cross contamination and the proliferation of germs and bacteria in your kitchen. A good quality John Boos cutting board will be made of northern hard rock maple wood and will last a lifetime. The best part about this type of cutting board is that they have been found to be more sanitary than most synthetic boards on the market today by the National Sanitary Foundations or NSF. I have had my John Boos cutting board for over 10 years now and they are built to last a lifetime.

As with anything in life the fact is that quality will always cost more, but the performance and lifetime of service that you will get makes it all worth it in the long run. You need to find a happy balance that you can live with. Having the best equipped kitchen you can will make your cooking a real pleasure and impress your family and friends the the amazing meals that you will create. Start growing your kitchen tools collection today and you will be so happy that you did! To learn more about kitchen tools like Boos cutting boards then please visit: www.booscuttingboards.net today!

The John Boos Company has been manufacturing hard maple butcher block products since 1887. The Boos products including butcher blocks, cutting boards and kitchen furniture are made to professional standards and are found in most restaurants, butcher shops and even the kitchen of the White House.

Boos, a blacksmith was asked by a butcher to make him a wooden block when he saw how the block had absorbed the shock of Boo’s hammer. That was the first of millions to be produced by the Boos Company. With nothing but the best, John Boos cutting boards offer an array in style from the simple butcher block maple wood cutting board right on up to kitchen furniture.

By the 1940s, butcher blocks were found in every restaurant, food store and butcher shop in America. Then came World War II, which was instrumental in changing the manufacturing philosophy of the management at John Boos and also the course of the business. The John Boos plant operated from a blacksmith shop until 1892 and then it moved across town, and began producing the Boos blocks, cutting boards and kitchen furniture as we know them now. Along the way they also become known as the Mercedes of wood cutting boards and butcher blocks.

End grain butcher blocks are built from short solid wood elements glued in such a way that only the end grain shows on both the top and bottom sides. As these elements are usually rectangular in shape, the whole board gets a mosaic or chess board pattern. End-grain butcher blocks are more durable, feature a harder surface than regular chopping blocks, and are easier on knife blades. The end-grain construction absorbs the knife between the fibers of the wood.

Made from only the highest quality American maple, the Boos Broadway Butchers Block offers charming country kitchen design alongside premium space and performance. Built to withstand the rigorous demands of a commercial kitchen, the thick end grain block, with ‘Varnique’ finish, provides a work surface that is extremely durable yet easy on knives and resistant to nicks and gouges. The maple butcher-block bench top is kiln dried, electronically glued, then cured, sanded smooth and finished with a penetrating mineral oil for protection.

John Boos expands the highly popular Cucina Rustica line of butcher block island work tables with two offerings featuring added shelf space. This distinctive line of butcher blocks and kitchen work tables is constructed using only the finest in hard rock maple and features a wide variety of sizes and configurations designed to meet the demanding needs of today’s chefs. Naturally beautiful and durable, the work surface is constructed in classic butcher-block style, with bonded squares of select end-grain Northern hard maple sawn horizontally, sanded smooth, and finished by hand. The butcher block’s resiliency and shock absorption protects knife edges while standing up to even the heaviest cleaver. The end grain gives a true butcher block nostalgia.

A past recipient of the Gold Medal for Excellence in Foodservice Equipment, The John Boos Company is a leading manufacturer of residential and commercial chopping blocks, cutting boards, butcher block counters and furniture, and stainless steel tables and countertops.

Average Customer Rating:

(If you are looking for the best price on this cutting board, I have found it to be on Amazon. Click here to check it out)

How to choose a cutting board that best fit your needs?

Here are the four critical questions to consider when choosing a cutting board that will best fit your specific needs including the size, thickness, and shape.

Ask yourself:

1.) What will you be using the cutting board for?

2.) How often the cutting board will it be used?

3.) Are you going to store the cutting board or leave it out on the counter?

4.) Last but not least, be sure that your sink will accommodate the size of your cutting board choice, due to all of the washing needed for maintaining the sterility of the cutting surface.

The above four questions are just raw but important factors to consider when selecting a cutting board. The other important factors to consider are the brand of the board, size, price, and the types of wood that make the board!

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Why John Boos Cutting Board?

John Boos professional cutting boards are FDA-approved and are used by professional chefs throughout the USA. These high quality cutting boards are available in more than 39 shapes and sizes to fit any need.

John Boos & Co. is the number one supplier of butcher blocks, countertops and cutting boards to restaurants, butchers…and even the White House. The company already in the industry since 1887 so the quality is almost guaranteed!

Why Cherry Cutting Board with Stainless Steel Feet?

Cherry is indeed a terrific wood to use. Somewhat soft as compared to other woods like maple, beautifully shaded when oiled and will naturally darken over time as the color oxidizes.

The Cherry Cutting Board with Stainless Steel Feet represents the highest quality and finest craftsmanship available. This board is assembled of premium cherry wood and covered with the standard Boos Block Cream Finish with Beeswax, to seal and protect the wood. The Boos block cream penetrates deeply into the grains of the wood, leaving a silky wax barrier to lock moisture in, and allows your board to be used as a cutting surface.

This finish can be maintained with Boos Mystery Oil or Boos Board Cream. This butcher block cutting board features round, streamlined corners, and a juice groove to help keep liquids from spilling over. Stainless steel bun feet raise the cutting board off the surface, making it easier to lift and move.

Out of several cherry cutting boards that are available, the 18 x 12 x 1.75-Inch size is excellent – not too big or small! For safety, if you buy a wood board you need it at least an inch thick. Thinner boards are easier to warp/break. The 1.75″ thick of this board is just perfect.

The Cherry Cutting Board with Stainless Steel Feet features a thick cutting surface with end-grain construction that’s easy on knives. When cutting or chopping, the end-grain wood fibers absorb the impact of the blade, keeping your knives sharper longer. The malleable and forgiving end-grain surface is also resistant to nicks and gouges, which prevents bacteria from entering the wood, keeps the board looking new longer, and increases its longevity.

Pros:

• FDA-approved; American solid cherry edge grain construction with a cream finish
• Round, streamlined corners, and a juice groove
• Easier to lift and move with stainless steel

Cons:

• Not Reversible
• Special care to the stainless steel to avoid corrosion

The Boos Cherry Cutting Board – 18 X 12 X 1.75-Inch is on sale at Amazon now. Click here to check it out.

Now that you have read my 18 X 12 X 1.75-Inch cherry board review, it is not hard to see why this board is a great choice. Your kitchen preparations are made easier with this solid, stainless steel feet cherry cutting board.

All things considered, the Boos 18 X 12 X 1.75-Inch board is a great cutting board and I think you will be very pleased with it.

For even more proof, the following is what other had say after purchasing this board:

I am a New Yorker and rarely cook anything fancy at home but needed a good cutting board to replace the cheap plastic things I had been using. This board is solid and the feet keep it steady on the kitchen counter. It is nice to have a board that has become a part of my kitchen space, rather than something I grab from underneath as needed. Expensive it is. But so is any high quality item. It will last a lifetime and is so well constructed and beautiful to look at that it is almost like a piece of art or furniture that brings a little smile whenever I use it. ~ (NY, USA)