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Boos Block Care Products
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Cutting Board and Butcher Block Maintenance
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Protect your Boos cutting boards and butcher blocks with the same high quality product used in the factory. To keep your Boos product looking beautiful, treat it with cream or oil it every 3-4 weeks. Details below…
Displaying products 1 - 3 of 3 results
John Boos Stainless Steel Cleaner 8oz.
Your Price: $13.99
John Boos Mystery Oil
Your Price: $9.99
John Boos Board Cream 5 oz
Your Price: $9.99

General Notes on Cutting Board and Butcher Block Maintenance

Extremes of humidity and dryness can swell and shrink hard maple and/or oak enough to cause small seasonal checks to appear, usually at the ends of tops or at the end of a lamination. This possibility, though remote, is an unavoidable condition of enjoying the character and beauty of a living material – real wood with a check is still prettier than Formica without one! Your Boos Butcher Block is made of kiln dried hard maple or oak and dried to a moisture content of 6% making it very susceptible to water and dampness.

1. Do not wash knives and forks or other utensils on the work surface of your board or block.
2. Do not wash your board or block with harsh detergents of any type.
3. Do not wash your cutting board in a dishwasher.

Caution: do not place Boos Butcher Blocks near excessive heat (such as stove) without proper insulation between heat source and the edge of the butcher block. Do not cut off ends, drill holes, make cutouts or otherwise deface butcher blocks without refinishing exposed unfinished wood. Guarantee is void if butcher blocks are modified. No guarantee of any kind is expressed or implied except as pertaining to material and workmanship.


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Care and Maintenance of your Boos Butcher Block

The life of a Boos Butcher Block can be extended 5 – 10 years through observing the following rules in its care:

1. Periodically (once every several weeks, depending upon the use and household conditions), apply an even coat of mineral oil or Boos Mystery Oil to the work surface of your butcher block. Sponge on with a rag!

2. DO NOT allow moisture of any type to stand on the butcher block for long periods of time. Do not let fresh, wet meats lay on the block longer than necessary. Brine, water and blood contain much moisture which can soak into the wood and cause the block to expand, the wood to soften, and the glued joints to weaken.

3. Use a good steel scraper or spatula several times a day, as necessary, to keep the cutting surface clean and sanitary. Follow this with a dish cloth dipped in warm soapy, or a VERY MILD DETERGENT water. Wash butcher block the same as any other wood surface. Do not use a steel brush on the cutting surface of your block.

4. Do not cut fish or fowl on the work surface of your butcher block, unless you have thoroughly followed the instructions in step #1. This is becasue the moisture barrier must be intact prior to cutting any type of fish, seafood, or fowl on the work surface of your block. ALWAYS CLEAN THE BLOCK THOROUGHLY AFTER CUTTING FISH OR FOWL ON THE WORK SURFACE.

5. Be sure NEVER to cut continuously in the same place on the top of your butcher block. Distribute your cutting over the entire work surface so that it will wear evenly. DON'T use a razor-edged cleaver. It will chip or splinter the wood and produce soft spots. Your cleaver should have dull sharpened edge for best results.

6. At the conclusion of a day's work preparing meat or food on your butcher block, scraping the block will remove 75% of the moisture. After scraping, immediately dry thoroughly with an absorbent towel. This assures an odorless, clean cutting surface for the next day, and prevents premature deterioration of the work surface.

7. Maintain the same bevel on the edge of your butcher block as it had when you bought it. This prevents splitting or chipping of outside boards.

8. Your butcher block should be turned over periodically to allow even usage to both work surfaces.



Common Problems and Their Repair

ProblemDescriptionCauseTo Repair
End Checks Separation of the joints along the end of top or block Excessive dryness, not oiled frequently enough Melt a 1 to 4 mixture of paraffin and mineral oil and fill all checks. Make sure paraffin seals the check thoroughly. Continue oiling
Splits Separations of joint along full length of top Excessive dryness Proceed as above to seal split. If condition continues for an extended time period, contact your dealer
Wind Shakes Small portion of wood grain lifting up from table top Grain separation, excessive dryness Clean and dry top. Apply small portion of white glue to piece of paper. Slip paper under the shake and remove, leaving some glue for adhesion. Place heavy weight on area overnight and let dry. Remove any excess glue using light sandpaper or fine steel wool. WORK ONLY WITH THE GRAIN, NOT AGAINST IT!
Warpage Top cupping or bowing Imbalance of moisture content between top and bottom surfaces, oiling only one surface Apply oil liberally to concave side. If not corrected within 2 weeks, tape plastic (ie. plastic liners, dry cleaning wrap, etc.) to the convex side and oil the reverse side every day. Top will adjust to new humidity and correct itself.
Rail Expansion One rail raised above balance of top Raised rail expanding at faster rate than other Continue oiling as instructed for regular maintenance. Top will adjust to new humidity and correct itself.
Stains Water spots, foodstains, etc. Allowing food to remain on table top too long, needs paraffin or wax Use light sandpaper or fine steel wool on stain. Continue regular maintenance. Stain will dissipate in wood grain
Damage Nicks, gouges, dents, etc. External environment If top is oiled, simply sand and re-oil. If top is lacquered, lightly sand and refinish with lacquer or another compatible finish (consult a local finishing store)
Mineral Streaks Dark streaks in the wood Natural discoloring of the wood due to mineral deposits in the tree No repair needed - adds to individuality of your Boos Butcher Block!

Note: cracks filled with a cellulose filler of the right tint become practically invisible.


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Care and Maintainence of Stainless Steel and Galvanized Tables

Stainless steel is durable, and can be long lasting, if proper care and maintenance is provided. Keep table clean. DO NOT allow liquids to stand on stainless for prolonged periods. DO NOT allow food particles, dirt, or other foreign matter to stay in contact with stainless for prolonged periods. Keeping the shelf and legs clean assists in the deterring of bacterial growth.

It is recommended that Dow Fantastic or Glass Plus be used with a paper towel when cleaning stainless. DO NOT USE an abrasive cleaner! This will scratch the surface of the metal. Chlorine bleach should not be used to clean the stainless surfaces. If chlorine bleach is used, it must be thoroughly rinsed off immediately with water.