Boos Blocks

Epicurean Exploits - Food and Recipes
1

I thought there was a thread somewhere, but I couldn’t find it.

I am curious as to which ones you use and why. I am also wondering where you purchased your cutting boards, and if there any retail places in NorCal, or if I just need to keep searching on the internet.

TIA.

2

I use this one as part of my outdoor kitchen. It has performed flawlessly year-round through a wide range of temperatures. I oil it maybe once per year.

3

I have this one that sits on my countertop at all times. It’s 18x24x 1.5 and it never sees raw or cooked meat.

4

I use the 18x24x2-1/4 inch thick. A terrific board. Sur la Table stocks

5

Always wanted one of these…

are they really the real deal?

6

They are, Michael. Extremely tight grain, gentle on knives and virtually indestructable. And if you move the big ones around a lot, a great workout

7

Another good feature of these thick Boos boards is that they are stable standing upright on a long edge… requires very little counter space.

8

We have had ours for a few years and it is a terrific board.

9

I would recommend looking for one that is “end grain”, where the blocks have been cut against the grain and not with it, like the picture above. These are supposed to be much easier on your knife (stays sharp longer), as you are moving the blade parallel to the grain and not perpendicular to it. My mom has a boos block like the one pictured, I think my “end grain” board feels much “smoother” when chopping on it as a result of the way the wood is put together. I have had one I purchased for about fifty bucks that is still primo eight years later. Its a more expensive and time consuming method to make a board, but I think its worth it.