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This John Boos R-Board Collection cutting board is a solid maple surface sized at 24 inches deep by 18 inches wide by 1-1/2 inches thick, built to handle the demands of a working kitchen or a serious home cook's countertop.
A cutting board that is too small becomes a liability mid-prep, when a roast overhangs the edge or a pile of vegetables spreads across the counter instead of staying contained on the board. At 24 by 18 inches, this board gives a cook or prep cook real estate to work through a full meal prep, break down a whole chicken, or portion a large piece of protein without stopping to clear the board. The reversible format means both faces are finished work surfaces, so the board stays productive even when one side needs a rest or a cleaning pass.
John Boos has long used hard rock maple as its core cutting board material because the grain structure is tight enough to resist deep knife cuts while still being gentler on blade edges than harder stone or composite surfaces. This board is part of the R-Board Collection, a line built to meet NSF certification standards, which means the materials, construction, and finish are suitable for use in commercial food-service environments as well as residential kitchens. The 1-1/2 inch thickness is not decorative: it adds weight and rigidity that keep the board from sliding or flexing under a heavy chop.
This is the cutting board for a professional or semi-professional kitchen that needs a durable, certifiable work surface and for a home cook who wants the same material standard at the counter. Cabinet shops and contractors specifying kitchen buildouts often source this board for clients who want a countertop-grade prep surface that does not need to be replaced every season. It also suits a catering operation or a small food-prep business where NSF compliance matters and a full-size board earns its counter space every day.
NSF certification means the board's materials and construction meet public health standards for food-contact surfaces, making it acceptable for use in commercial kitchens and food-service settings where regulatory compliance is required.
This is an edge grain maple board, which means the long edges of the wood strips form the work surface. Edge grain offers a durable, smooth cutting face that cleans up easily and resists warping.
Wood cutting boards benefit from regular oiling with a food-safe board oil to prevent drying and cracking. Avoid soaking the board in water or running it through a dishwasher, as extended moisture exposure can cause warping and joint separation.
Yes. Both faces are usable work surfaces. The reversible format lets you flip the board when one side is wet, heavily used, or being cleaned, keeping prep moving without waiting.
This John Boos maple board brings NSF-certified construction and a generous two-sided work surface to kitchens where prep volume and food-safety standards both matter.
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