John Boos Block Large Reversible Wood Cutting Board w/ Metal Handles, 24"x18"x2.25", Maple

Excellent quality! Just need to care for it, like any other wood cutting board, with oil, so it doesn't dry out. I've had it for over a year and just like new. I use it daily. Love the size...it's large and heavy but it never leaves my counter. It also doesn't dull my knives. I use it only for veggies as I have a designated meat board. Highly recommend!

Listen, this is the Rolls Royce of butcher blocks. What you see with 0 or 1 star reviews for this butcher block are the same type of people who leave 0 star reviews on Le Creuset pans and Shun/ Miyabi Knives. These are high end kitchen items that you need to know how to use and take care of. This is an excellent Block that will last a lifetime and provide a nice cushion for your knives to extend their lives as well. I got a 24x18x2.5 which is literally massive and weighs approx 30lbs but provides for a ton of room for meats and veggies. It is also so large that you dont have to worry about putting towels down before using- this bad boy is not moving lol. Unless you are strong and can handle maneuvering this I recommend you get a smaller size board.Now... if you are buying this block and worried about it coming apart or cracking like other people who have reviewed it follow the below instructions and I can all but guarantee that it will last forever.The Boos Block comes extremely dry. I am not sure entirely why that is but it just seems to be the way that they come. For the first week you really shouldn't even use it, just condition it for future use. Also, you NEED to buy the combo bottle of Boos Mystery Oil and Board Cream, if you don't do not complain when the board cracks. Now first and foremost, wash the board off with warm soapy water and let it dry fully by wiping it down then resting it on its side with the grain vertical. Once it is dry, apply the ENTIRE, yes ENTIRE included package of Boos Mystery Oil to the whole outside of the board. The end grain sides (shortest sides of the block unless yours is square) are the most thirsty and you need to really saturate these sides with the oil, they can take a LOT- at least mine did. This is what people who have had theirs crack are missing. When I did mine, it got like 5 shades dark from absorbing all the oil. After rubbing all sides with a substantial amount of oil, stand it upright and let the oil fully soak in overnight. Next day, wipe off any excess oil that has not been absorbed. Repeat this process at least 4-5 days in a row, ideally 7 and now it is ready for the next step. After the board has fully absorbed the oil after 5-7 days, apply a layer of Board Cream and let that sit overnight to fully absorb, wipe off the excess. Now it is ready to use but you can repeat the last step again to be extra safe. Continue applying Mystery Oil at least once a week for the first month. After that every 2-4 weeks should suffice but just make sure the block is never drying out.

I can't say how it will perform over the long term, but my comments on the cutting board right out of the box are:1.Overall I'm very pleased with the RA03 Boos Board. I'm using it on a 36 inch high countertop and it's to provide a prep area which is a little higher than normal -appx 39 inches high with a 12 X 18 plastic cutting board on top, and there is ample space for the stuff being cut up as well. I'm planning to mount 4 ikea capita adjustable legs on a second 18 X 24 board which will give a second prep area 42 inches high with a 12 X 18 plastic cutting board on top. The 2 prep areas suit 2 different height cooks. Used this way the board is not put in the sink, it's only wiped down now and then.2.It's flat and with no visible defects, it looks brand new, just as advertised. Purchased from Warehouse Deals for about sixty four with free shipping.3.Amazon shipped it in only the Boos cardboard box which really isn't a good shipping box-if it is dropped the board could easily be dented so I suggest you inspect the board closely if yours is shipped this way, and look for potential damage on the box.4.It looks dry, so will give it the usual generous coating of food grade mineral oil which is what I use on maple or beech butcher block surfaces, including an old edge grain maple butcher block cutting board board which is about 30 yrs old.5.For the weight which is considerable, the "handle" grooves are OK, but not very good unless you have very strong fingers. If you are planning to wash this in a sink the version with handles might be safer. (Might also damage the sink though).If you are planning to use this board in the conventional way, things to consider are, will it fit in the sink? can all of the cooks safely lift it and wash it?, and is there a place where it can be put to dry? Also when not being used where would it be stored?Note: the Michigan Maple board arrived and the packaging is similar, just a cardboard box.It's 1.75" v. 2.25", the quality appears identical, with the Boos board having a very slight edge.If you can get the Boos board for twenty nine percent (the rough amount of additional maple used) more than the Michigan board I would say get that, even better if less. But you will be happy with the Michigan Maple board if you decide on that one. I purchased one for a gift a few years ago and it hasn't had any issues.