Chop-N-Slice Series Rectangular Wooden Maple Cutting Board 10”x5” – 1” Thick, 1.4-lb Reversible Butcher Block with Eased Corners & Edge-Grain – Made in the USA

I debated this board for a while because of the price — but after using it, I can honestly say it’s worth every dollar. This board is substantial. It’s heavy, stable, and doesn’t slide around the counter at all. The craftsmanship is outstanding — smooth finish, solid construction, and clearly made to last for years, not months. This is not a decorative board pretending to be functional; it’s the real thing. Knives feel great on it, it’s gentle on blades, and it’s large enough to actually work on comfortably. I also appreciate that it arrived well-finished and ready to use with a little oil. Yes, it’s an investment — but if you cook regularly and want a board that won’t warp, crack, or need replacing, this is it. I’d rather buy one excellent board than multiple cheaper ones. If you’re on the fence: don’t be. This is a true professional-quality cutting board.

i waited a year to write this review because there were so many people complaining of splits and cracks. I have ha no problems and am quite happy with my board. I have kept it dry and haven't exposed it to extreme temperatures. I have used it daily, cleaning immediately and treating it with Mystery Oil when dry. I condition it regularly, I'm not sure I'd need to oil or condition except for sanitary reasons. The board is quite solid and well-made. Two things to consider with a solid wood product splitting: 1) Where does the split occur? 2) How was the product stored and handled? A split along a seam is manufacture. A split in a piece of wood could be material selection, but is more likely care. That includes the care given during transportation and storage between the manufacturer and your kitchen. A board that has been stored in a humid environment or allowed to get wet may not recover well, or quickly. Buy from a reputable seller. Check packaging for signs of moisture or stress. Allow the board time to acclimate before oiling and using, if it's been transported from a different climate. Be careful about using the board near a range top, where heat can stress the wood if it's wet. I love my board, will continue to care for it, and expect to see many more years of use from it.

I purchased the Boos cutting board in January of 2023. I read on how to "take care" of the board based upon the company's suggestions. I left it out on a granite countertop, not just for usage but also to avoid warping. They also recommended to use their oils and creams which I bought and used. Sounds stupid, but I never put it in the dishwasher, soaked or left it in water. I basically cleaned it with a minimal amount of water, soap and a sponge. Here we are almost 2 years later and the board is warped and splitting at 1 of the seams. I called Boos customer service and lets say their is very little service. The woman I spoke to seemed like I was bothering her and she indicated the warranty is not valid and indicated all the things I probably did or didn't do to preserve the integrity of the board. HUH??? I explained in detail that I followed ALL of their directions even the oils. What's worse I made a comment that I guess I will just trash it and she laughed and repeated the warranty is not valid. I don't expect anything for free or refund but what I did expect is to take ownership of a product that is either not made well or it defective, especially it can't uphold a sponge. Side note, after I purchased this board I purchased a different board from another company (nothing fancy or expensive) and guess what... it's still in excellent condition!! Sadly I will not buy, recommend or purchase the Boos board again.

One of the best kitchen investment I’ve made. Quality board that can be passed down. Great value for the money but I purchased mine years ago. Love the thickness and functionality; I also use it as a charcuterie board. It looks great!

This board is a nice size and the quality is good.

This review is about the large 20 by 15 inch board, which I have used daily for two years. The first thing you notice is the weight: it's nearly ten pounds. That makes it primarily a stationary board: although it can be carried, you will bring bowls and pots to it, rather than the other way around. The large work surface and stability offered by its weight make this my favorite board for chopping vegetables and large-scale cooking. (To minimize the need for cleaning, meats are processed on other boards.) I like it well enough that I just bought another for the parents. It is fairly well made, consisting of strips of maple well glued along their length, then cut to size, planed flat on both sides for two working surfaces, and rounded nicely on all edges. (Deep finger-holds are routed into both ends.) I say "fairly" because there is a problem that many have noticed: this board tends to split at the ends in dry weather. The reason is that wood expands and shrinks in response to changes in moisture. Wood consists of tiny straw-like fibers that tend to absorb moisture at their ends much more than elsewhere. Thus, this board responds to moisture changes primarily where those fibers are exposed in the end grain: along both short ends of the board. However, moisture is only slowly transmitted along the fibers. What happens is that the first inch or two at each end will quickly expand (when wet or in humid air) or shrink (when dry) *relative to the rest of the board,* which changes little. You won't notice the expansion: that just squeezes the ends harder together. But extra shrinkage splits the sections of board apart at the ends as they pull apart from one another. Mine has gaps that get as large as 1/16" across and penetrate up to 2" into the board. (A by-product of these moisture-driven changes is a slight curving of the board across its short length. This actually is good: by placing the convex side of the board up, you get a surface that works better for cutting because it lessens the depth of the hollows that are carved out after years of chopping.) Much of this splitting problem could be avoided if the manufacturer would glue up the board when the pieces are extremely dry and at their most shrunken. The solution is occasionally to soak the *ends* of the board in a pan of water during dry weather (winter, here in the US northeast). Within a few hours the gaps will close. Unfortunately, they open up again within days, so frequent maintenance is required if the splits bother you: that's the reason for just four stars. When moisture is not extreme--which for us is most of the year--applying a little mineral oil to the surface and ends once every month or two and letting it sit overnight before wiping off is all it needs. Once the splits close this spring, I plan to soak the ends even more liberally with mineral oil to reduce its moisture exchange with the air, but I am not optimistic that this will fully cure the problem.

I bought this board back in 2013 along with the 18" board and have been using it one a near-daily basis ever since. This is my favorite of the two and gets more use because it's small and easy to move around. We have an empty nest so I'm usually making small batches of food so I don't often need more real estate for prep work. Often, I'll move it by the stove so that I can do my knife work there by the pans that I'm cooking with. There's a trench around the edge to catch stray juices. I find it handy as a holding area for round items or to sequester the odd bits like peelings, stems, or ends that I'm leaving out of my recipe. It's small, lightweight , fits almost anyplace and does a great job if you're processing a small amounts. For the lack of anything else, it also make a great cheese board. Boards like this will last a long time if you take care of them regularly. I was smart and bought a board cream and oil at the same time I bought my boards so that I'd always have the materials on hand to treat them. I did the simple thing and bought the Boos branded stuff, which has done a great job keeping my boards conditioned. I like: John Boos Butcher Block Board Cream, 5 ounce Tube John Boos MYS32-6 Mystery Butcher Block Oil, 32 ounces Be sure to read and follow the directions.

This cutting board is definitely as advertised. It is made very well and is representative of all the great reviews that I read and the company's reputation. I would suggest this board to friends and family!