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John Boos

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 create them.

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 market.

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 alike.

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

Cutting Boards

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.


Butcher Blocks

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.


Cucina Americana

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 locking casters.


American Heritage

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.


Kitchen Carts

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 board sanitized?

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 dishwasher-safe.


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.


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