John Boos Round Edge Grain Reversible Cutting Boards
By Carla Landi
Diners are very loyal to their favorite pizza restaurant. They learn to crave the ambiance and the taste. Create a concept that will encourage your customers to think of your restaurant as their feel-good place to frequent. John Boos helps pizza restaurants step up their brand with their round edge grain reversible cutting boards. Not only are these boards easier on knives than plastic, they offer a feeling of authenticity to pizza chefs.
These attractive, American Hardwood 18” round and 1-1/2” thick edge grain constructed cutting boards are reversible, and can be used in all types of food prep. They can also be used as a display board for pizza, bread, and cheeses. They are beautiful and the wood is natural, sustainable, and biodegradable.
Maintenance and care can be a concern when considering the more desirable wood blocks. But, it’s actually easier than you may think. Here are seven care and maintenance tips to keep your Boos Block in prime condition.
- A minimum of once a month, apply an even coat of Boos® Mystery Oil to all surfaces of your wood cutting board using a cloth or disposable towel. Boos Block® Mystery Oil is a food-grade oil that easily absorbs and penetrates deeply into the grain of the wood to help protect, revitalize, and moisturize the wood fibers. Allow the Mystery Oil to fully penetrate through the wood fibers overnight, then wipe off any excess oil.
- For additional protection, it is recommended to use Boos Block® Board Cream to seal the top of the wood surface in conjunction with the Mystery Oil. Boos Block® Board Cream contains a natural, unbleached beeswax and food-grade oil formula. Board Cream is thicker, which gives a protective top layer to the wood surface against foods and liquids. It helps keep the water out and the oil in. Apply an even coat of the Board Cream using a cloth or disposable towel. Allow the Board Cream to penetrate the wood surface overnight, then wipe off any excess cream.
- DO NOT allow liquids of any type to stand on the cutting board for long periods of time. DO NOT let fresh, wet meats lay on the board longer than necessary.
- Use a good steel scraper or spatula several times a day, as necessary, to keep the cutting surface clean and sanitary. Scraping the surfaces will remove 75% of the liquids. Do not use a steel brush on the cutting surface of your board.
- DO NOT cut fish or poultry on the cutting board work surface, unless you have thoroughly followed the instructions in step #1. The moisture barrier must be intact prior to cutting any type of fish, seafood, or poultry on the cutting board work surface. ALWAYS CLEAN THE CUTTING BOARD THOROUGHLY AFTER CUTTING FISH OR POULTRY.
- Be sure NEVER to cut continuously in the same surface area. Distribute your cutting over the entire work surface. DO NOT use a razor-edged cleaver. Your cleaver should have a dull sharpened edge for best results. If your cutting board is reversible, turn it over periodically to allow even usage to both work surfaces.
- Sanitize your cutting board by wiping all surfaces down with mild dish soap and water. Dry thoroughly. DO NOT wash your wood cutting board with harsh detergents of any type. DO NOT wash your butcher’s tools on your cutting board surface. DO NOT put Boos Block® wood cutting boards into the dishwasher.