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Beyond Cutting: John Boos Adds to the Customer Dining Experience

john boos cutting boards

Ideal for food prep, display, and/or kitchen to table service, John Boos Cutting Boards are made from solid hard woods. They are natural, durable and sourced from abundant, sustainable, renewing timber locations.

Obviously a wood cutting board is intended for providing a strong cutting surface for preparing foods in the kitchen. From chopping veggies to cubing meats and filleting fish and poultry, a solid, hard wood cutting board is almost a requirement for a commercial foodservice environment.

However, consider using a John Boos Round Cutting Board for more than just cutting ingredients in the kitchen. You can easily create an old-style kitchen or bakery ambience for your customers by using an authentic wood cutting board to display freshly made pizzas, loaves of bread, or cheeses at a service counter or in a display case.

john boos cutting boards     john boos cutting boards

Or for table service that suggests a rustic, old-fashioned tavern experience, bring a hot roast or sizzling steak out to your customer on a durable, hard wood cutting board for their individual use. Or slide a hot pizza pie out of your brick pizza oven onto a John Boos Round Cutting Board. A single, round cutting board is perfect for delivering a table's pizza and allowing them to cut their own slices.

Investing in a number of John Boos Round Edge Cutting Boards can create a signature experience that customers remember and associate with your brand. You can find the right style of cutting board for your operation and choose from different wood types and colors, including hard rock maple, cherry, and black walnut.

john boos cutting boards

Hard Rock Maple Round Edge Grain Reversible Cutting Board

American Cherry Round Edge Grain Reversible Cutting Board

American Black Walnut Round Edge Grain Reversible Cutting Board


  1. Regularly (at least once a month) apply a coat of Boos Mystery Oil to both surfaces and all edges. This food grade oil is absorbed into the surfaces and penetrates deep into the wood grain to protect and moisturize the interior wood fibers of the board. Rub the oil into the wood and allow the oil to penetrate to the wood fibers for several hours (e.g. overnight), then wipe excess, unabsorbed oil from the wood surface.
  2. Periodically apply Boos Block Board Cream to both cutting surfaces of the reversible board. This cream is a natural, unbleached beeswax combined with a food grade oil that creates a thick protective seal that will keep liquids and food particles from penetrating the cutting board surfaces. (Note: Always apply Board Cream to seal the board after applying Boos Mystery Oil.) Apply an even coat and allow to penetrate the surface for several hours (e.g. overnight), then wipe excess cream from the wood surface.
  3. Use a steel scraper or steel spatula along the top of the cutting surfaces several times between washings, typically immediately after each use. Keep the surfaces clean and sanitary by removing both residual liquids and food particles after cutting.
  4. Wash and sanitize the Boos Block cutting board immediately after use, especially when using for cutting raw meats, fish or poultry, or if using the board as a serving board for customers.
    • Use mild dish soap and water, never harsh chemicals or detergents.
    • Do NOT put a Boos Block wood cutting board in the dishwasher.
    • Never use a steel brush on any surface of the cutting board.
    • Dry immediately and thoroughly after washing, do NOT air dry the cutting board.


  1. If you use the cutting board surface for meat, fish, seafood, or poultry, be sure that the board's moisture protection seal has already been applied.
  2. Never allow liquids of any kind to sit on the surfaces of the board for a long period of time. Do not leave WET (raw or cooked) meats, poultry, fish, or seafood out on the surfaces of the board.
  3. Do not use the exact same cutting surface area over and over. Always shift the cutting area to different parts of the board. Reversible cutting boards are meant to be turned over on a regular basis so that one surface is not overused.
  4. Never use a razor-edged cleaver on the cutting board. Cleavers should have a sharpened edge that has been dulled slightly through use. Razor edged cleaver may leave micro-cuts in the board surface which can allow moisture and food to become trapped and bacteria to grow.