John Boos (50cm x 38cm, Maple) - R03 Maple Wood Edge Grain Reversible Cutting Board, 50cm x 38cm x 3.8cm

I use high end carbon and V10 steel knives so I wanted a maple or walnut board to protect the edges. Quite frankly, they also look pretty impressive for food prep! Boardsmith boards seem pretty hard and expensive to get into the UK so went with John Boos because supply to the UK seems easier. This is a big and heavy board and even though it has finger grips it still takes some maneuvering so do bear that in mind if you are going to use this every day and perhaps even multiple times per day. Also consider your sink space for washing this, you should never submerge the board but you need to be able to get at least the shorter end in the sink to wash the board off. I use a 50/50 mix of water and white vinegar to clean after using garlic, onions, fish or meat to make sure it’s disinfected and smells don’t linger. You can also just spray a bit of that mixture on the board to freshen it after cutting vegetables if you don’t want to get the board fully wet. It’s also an effective way to clean and reduced the amount of moisture you are exposing it to. The wood looks and feels impressive and after being oiled it looks even better. The board can safely stand on any of the sides without tumbling so no need to prop it against anything else. I followed a bit of a regime before using this board which was my choice but having spent so much on the item that should last a lifetime I wasn’t about to skip steps. I first left the board unopened for a day acclimatize as it was really cold rainy day on delivery. I didn’t want to expose it to big changes in temperature and humidity. I then left it for a few hours in the plastic alone before unwrapping it. I followed the rule of thumb for a new board of oiling it every 2 days for the first week, every week for the first month and then applying beeswax to seal it. I used the JB miracle oil and wax. I applied the oil with paper towel and the wax with a lint free cloth. I don’t know if you have to follow that specific regime before first use but I chose to. I wasn’t in a rush to use it and want to make sure if there were cracks or issues with the wood I could unequivocally say I followed a recommended process and used the branded oils. It seems a lot of care but all wooden boards need to be oiled to prevent cracks. I store this upright so there is always air to both sides of the board to prevent warping. Glad I got this board and would recommend to anyone willing to spend some initial time to ensure the board is properly oiled at the start of its life with you. I have a really of board for serrated knife work (ie bread) as a serrated knife will act like a saw on this. I have added photos the first two of the board in the plastic (you can see the oil beneath the plastic), two before being oiled and one after being oiled and waxed.

The instant you touch and the moment you begin using this block, you know there’s hardly a better-made on out there

I just got this Boos maple board and it's really nice. The perfect size for my counter. I bought it to use with my new Yoshishiro Japanese Gyuto and Nakiri knives. So far it's perfect for cutting veggies and meats. The maple isn't too hard and preserves the delicate edges of these incredible knives. The weight is perfect and it doesn't move around while I'm using it. John Boos has been making boards forever and the quality shows. The only decision was whether to get this one or the butcher block 21 pounder. I decided that 12 pounds was more user friendly and I'm happy with my choice. Which ever one you get make sure it's either end grain or edge grain maple wood.

Poor quality wood with defects in the first month of ordering it. Treated it as advised. Was buzzing to get this board as so highly recommended but all hype. Waste of money.

The cutting board arrived sooner than expected and is exactly as advertised.