Frequent Questions and their Answers
How do I keep my Boos Butcher Block and cutting boards sanitized?
Keep your Boos Blocks clean by simply washing them with hot soapy water after each use and drying them with a clean paper towel or letting them air dry. If you want to sanitize the blocks more thoroughly, use a diluted mixture of chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a 1 to 5 dilution of vinegar. Do not soak or submerge the blocks in water, for this will disrupt the moisture content and cause the rails to split. Wood cutting boards are NOT dishwasher safe.
How do I maintain and prolong the life of my Boos Butcher Block and cutting boards?
It is extremely important to give your Boos Blocks a good oiling on all surfaces every 3-4 weeks. Your blocks shipped from the factory with a penetrating oil finish which allows for great cutting, chopping, and slicing. We recommend keeping the blocks oiled with John Boos Mystery Oil or a natural mineral oil. When the blocks become dry and lighter in color, you know that the time has come to re-oil your blocks. With a minimum amount of care and maintenance, you can lengthen the life of your Boos Blocks by many years.
How do I store my Boos cutting boards?
Store your Boos cutting boards on end to dry if they are damp. Or if they are already dry, store flat in a dry area away from extreme hot or cold temperatures.
How do I rid my Boos Butcher Block and cutting boards of onion and garlic odors?
Lemon or lime juice with a little salt will go a long way to reducing odor. Sprinkle your Boos Blocks with kosher salt or ordinary table salt. Cut a lemon or lime into quarters and use these quarters to rub the salt into the blocks, squeezing juice onto the blocks as you go. Let sit for 2-3 minutes and then wipe the surface with a damp cloth. Use a clean paper towel to remove excess water or let the blocks air dry by standing on end.
What if my Boos Butcher Block or cutting board is stained or discolored?
Sprinkle kosher salt or ordinary table salt on your Boos Blocks 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 blocks with John Boos Mystery Oil, or mineral oil to control the moisture content in the blocks to keep them from drying out, cracking or splitting.
Plastic vs Boos Wood Cutting Boards?
Maple cutting boards inhibit bacteria growth, and plastic boards are more likely to harbor bacteria in the grooves cut into the surface of the board. Boos wood cutting boards are easier on knives, while plastic boards dull knives very quickly. Plus, Boos boards are more appealing, attractive, and traditional than plastic. Our Boos boards are used by many celebrity chefs on the Food Network Channel including Paula Deen, Alton Brown, Bobby Flay, and Emeril Lagassi to name a few.
Do I use the same Boos 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 Boos 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.