There's a reason why Boos cutting boards are in nearly every restaurant kitchen and home kitchens of amateur chefs who know what's up: Boos is synonymous with superior craftsmanship, and the company has a 125-plus-year legacy to lean on. Yep, 125 years. Since 1887, Illinois-based Boos (named after founder John Boos) has been cranking out the most high-quality wooden cutting boards you'll find out there.
That's why you should snatch up this 24-by-18-inch Boos cutting board, on sale right now for just $90 (an incredibly good deal if you're familiar with how much these guys usually cost). If a good reputation (and a bargain!) isn't enough to convince you to ditch the cheap, worn-out plastic cutting board you've been using for years and invest in a Boos, allow us to help convince you.
Here are three reasons you should consider spending the money on this board.
1. Wooden cutting boards are more sanitary.
While plastic might seem more sanitary than wood (you can run it through the dishwasher, right?), daily wear and tear on a plastic cutting board renders it nearly impossible to clean and sanitize, while wooden boards are more likely to self-heal, making the knife cuts less hospitable to bacteria.
2. This board is versatile and tough.
This Boos cutting board is more than two inches thick (and a whopping 27 pounds), which means it's not likely to crack or warp. The heft makes it so that the board stays in place while standing up to repeated usage, and it's reversible so you can easily flip it if you're jumping from chopping vegetables to cutting up chicken in one meal prep cycle.
3. Wooden cutting boards are easier on your knives.
Wooden boards are softer, which means they're easier on your knives, too, keeping them sharper longer. If you shelled out for that Wusthof knife set, you want to treat the blades well, right?