John Boos Story
Founded in 1887 by Conrad Boos Sr.
in Effingham, Illinois, and named for his son John, Boos & Co. began as a
company that manufactured wood blocks for blacksmiths. When a visiting butcher
saw Boos' wooden block, he realized it could prove useful at meat market for
chopping cuts of meat without damaging his knives or other work surfaces. Plus,
the thick slab of hardwood naturally absorbed the shock of the butcher's knives
in the same way it had the blacksmiths' hammers.
John Boos made a wooden block for
the butcher, the first of its kind. Word of Boos' remarkable butcher blocks spread
to surrounding small towns and cities, and by 1911, John Boos was shipping
coast to coast.
By the 1940s, butcher blocks were
found in every restaurant, food store, and butcher shop in America. With the
advent of World War II, a need for food service tables, work tables, and
tabletops arose, and John Boos & Co. was recruited by the military to
In 1955, business boomed as demands
for butcher blocks and butcher-block tops expanded from the food service
industry into people's homes. The expansion continued throughout the 1960s and
early ‘70s with the growth of John Boos & Co.'s fabricated metal table
In 1994, John Boos & Co. was
awarded the Gold Medal for Excellence in Foodservice Equipment by the Chefs of
America at Carnegie Hall in New York City. Today, John Boos products are
revered as the best of their kind, among professional chefs and home cooks
Rather than rest on their laurels, however,
John Boos & Co. remains as dedicated to craftsmanship as ever, and is
environmentally conscious, too. Wood products are all made of premium Hard Rock
Maple sourced from surrounding states, and all of their raw material is put to
use. Even the smallest lumber scraps are transformed into sawdust and used to
generate electricity and create steam to fuel the boilers. The steam is also
used to operate the glue presses and dry kilns. Any remaining sawdust is used
by the local agricultural industry.
After more than 125 years and many
expansions, John Boos & Co. remains in its hometown of Effingham, Illinois.
About John Boos Products
Crafted to meet the exacting
standards of professional chefs worldwide, John Boos cutting boards are
designed to endure the rigors of busy restaurant kitchens. Each board is
generously proportioned, allowing ample room for chopping mounds of vegetables,
slicing extra-large cuts of meat, and de-boning poultry.
John Boos butcher blocks are handcrafted
from select Northern Hard Rock Maple, a dense, beautifully grained hardwood
that's ideal for work surfaces. Each butcher block is engineered with a
hand-oiled end-grain work surface that naturally prevents knives from dulling,
resists nicks and gouges, and prevents the absorption of bacteria.
Explore this collection of John
Boos kitchen islands, work tables, and rolling carts. Built for practical
utility, they're expertly crafted of thick Northern Hard Rock Maple and food
service-grade stainless-steel with optional granite tops, and commercial-grade
John Boos' American Heritage
butcher blocks feature a 4" thick end-grain hardwood maple top, paneled legs,
and turned feet. With your choice of 10 finishes, this professional-quality
piece makes a striking statement in the kitchen. Made in the U.S.A.
John Boos kitchen carts are expertly
handcrafted by American artisans of professional-quality hardwood maple with food-safe
oil finishes and commercial-grade locking canisters. The end-grain work surface
is the perfect height for preparing appetizers, prepping salads, carving
roasts, kneading dough, and rolling out pastry.
Cutting Board Maintenance
How do I keep my cutting
Simply wash your cutting board with
hot, soapy water after each use and dry it with a clean paper towel or let it
air dry. If you want to sanitize the board 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 one to five dilution of
vinegar. Do not soak or submerge the board in water, as this will disrupt the
moisture content and cause the rails to split. Wooden cutting boards are NOT
How do I maintain and prolong
the life of my cutting board?
It is important to give your cutting board a thorough oiling
on all surfaces every 3-4 weeks. We recommend keeping the board oiled with John
Boos Mystery Oil and/or Boos Block Cream with Beeswax.