all bread_boards

    Published on August 12th, 2012 | by Greg


    John Boos Bread Boards: Good Wood

    Sur­faces mat­ter. Whether it’s a nice clean area for your work, smooth ice for your skat­ing rink, or a road free of pot­holes, the best sur­face is one you bare­ly no­tice. Cut­ting boards work much the same way- you prob­a­bly don’t think too much about them, un­til you have to- and look­ing care­ful­ly, it’s easy to see that not all of them are made equal­ly. Thick­ness counts, wood is al­ways weighty, sol­id pieces can be quite pricey, and ex­ot­ic woods of course add to the price.

    We’ve been try­ing out a pair of John Boos Bread­boards- each of­fers a built-in slot for hold­ing your knives, and the on­ly dif­fer­ence be­tween them was the ma­te­ri­al- hard rock maple and black wal­nut. At 13 pounds, these aren’t lightweight, and both are nice­ly fin­ished with what they call a “Beeswax” fin­ish that felt smooth and held up well un­der some reg­u­lar use.

    Our bread knives are near­ly long enough to fill the slot, and our nor­mal loaves of bread aren’t ei­ther- at 20 inch­es long, you can prac­ti­cal­ly hold a baguette. There isn’t a crumb tray or any­thing, but that makes it pret­ty easy to clean- just wipe and go. One odd part of the de­sign is the rear feet, which are lev­el the front of the board that holds the knife. What looks like an inch thick board, though, isn’t near­ly that thick for most of the sur­face. And the feet them­selves are stain­less steel and pret­ty well at­tached, but did look a lit­tle… in­dus­tri­al.

    We’ve tried out cheese slates and knife sets that come with their own cut­ting boards, as well as a won­der­ful cut­ting board that is quite a bit more eye catch­ing. And plen­ty of knives, of course, from su­per-sharp Fissler blades to Wusthof chef’s knives and love­ly mul­ti-col­ored ones from New West. These bread boards from John Boos are well-made in the USA, and the com­pa­ny does of­fer a wide line of prod­ucts to fit just about ev­ery wood­en board need you could imag­ine in the kitchen.

    We liked the sur­face and tex­ture of the black wal­nut more, but the wood is a bit less flex­i­ble in match­ing many spaces… and it runs quite a bit high­er in cost. The hard rock maple board is avail­able for $120, while the black maple is about $60 more ex­pen­sive. Pur­chase di­rect­ly from John Boos on­line!

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    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.

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