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The John Boos R-Board Collection R03 is a solid maple cutting board measuring 20 inches deep by 15 inches wide by 1-1/2 inches thick, built to hold up through daily professional use in a commercial or residential kitchen setting.
A board this size and thickness is at home on a professional prep line, a catering operation, or a serious home kitchen where the cutting board doubles as a primary work surface. The 20-inch depth means there is room behind the knife for gathering, so trimmed product can be pushed back while the next piece comes forward. NSF certification makes it a straightforward specification for any commercial kitchen that requires compliant food-contact surfaces.
Maple is the standard professional prep-board species for good reason: the tight grain closes around knife cuts rather than splintering or spreading them, which keeps the surface cleaner between uses and extends the board's service life. The 1-1/2 inch body adds thermal mass that keeps the board from warping through the temperature swings of an active kitchen. John Boos boards are finished with a food-contact-appropriate board oil from the factory; regular re-oiling maintains the surface and is part of the expected care routine for any solid wood board.
Commercial kitchens and caterers specify this board because the NSF mark satisfies health department requirements without special documentation. Culinary instructors and cooking school programs reach for it when they need a uniform, durable board that holds up through class after class. At home, it suits the dedicated cook who has the counter space to leave a serious board out and wants a surface that performs the same as what professionals use. If the counter depth is tight or the application is lighter prep, a thinner or smaller board in the R-Board line may be the better fit.
Yes. Both faces are finished and usable, so you can flip the board to extend its working life or to separate tasks like protein and produce.
NSF certification indicates the board meets the material, design, and sanitation standards required for food-contact surfaces in commercial food-service settings. It is the mark most health departments look for during kitchen inspections.
Hand wash and dry it promptly after use. Apply John Boos Mystery Oil or a comparable food-safe board oil on a regular schedule to keep the maple conditioned and prevent drying or cracking. Do not soak it or run it through a dishwasher.
The R03 is an edge grain maple board. Edge grain construction is well suited to everyday chopping and slicing, and it is the standard format for professional prep-line boards.
Choose the John Boos R03 when the job calls for a large, NSF-certified maple board with the thickness to anchor itself on any prep surface and the surface quality to hold up through years of daily work.
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