The BKSC Series edge-grain butcher block by Boos Block offers unparalleled durability and aesthetic appeal for any kitchen. Crafted from Northern Hard Rock Maple, this extra-large 108-inch by 60-inch top is built to withstand heavy commercial use while maintaining a refined, sophisticated look perfect for the most discerning residential spaces. Boos Block tops are available in a wide range of sizes, from 24 inches to 168 inches long and 24 inches to 60 inches wide, allowing for a customized fit. The penetrating oil finish is NSF-approved, ensuring the surface meets the highest standards for food preparation.

Key Features:

• The cutting board has a commercial thickness of 2-1/4 inches, which helps absorb impact and resist warping.
• It is made from edge-grain Northern Hard Rock Maple, a wood renowned for its strength and knife-friendliness.
• The work surface is non-reversible and perfectly flat, making it easy to install.
• The cutting board comes factory-treated with a food-safe penetrating oil, ready to be seasoned and used right out of the box.
• The cutting board has an NSF component listing, meeting rigorous food-safety standards.
• The manufacturing tolerance of ±0.5 inches ensures a professional fit.
• The cutting board is crafted in Effingham, Illinois, from sustainably sourced hardwoods.

Ideal Uses:

• Can replace the top of John Boos stainless steel work tables.
• Suitable for heavy-duty prep stations in restaurants, bakeries, and butcher shops.
• Can be used to create custom kitchen islands or home butcher-block countertops.
• Ideal for workbenches in breweries, laboratories, or makerspaces.

Care & Maintenance:

• Clean the product with a mild soap and warm water. Do not submerge it in water or put it in the dishwasher.
• Apply Boos Block® Mystery Oil to the wood monthly or whenever it appears dry.
• After oiling, use Boos Block® Board Cream to seal the wood and lock in moisture.
• Sanitize the product by using a solution of 1 part vinegar to 5 parts water. Rinse and dry it thoroughly after sanitizing.