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This John Boos CCB Series cutting board brings a full 24 by 18 inches of maple work surface to a kitchen counter, giving cooks and prep teams a generous, stable platform for breaking down large cuts, rolling dough, or handling high-volume chopping tasks.
A cutting board this size earns its place in a working kitchen by handling the tasks a smaller board forces you to split across multiple surfaces. A 24-inch depth means a whole chicken, a large rack of ribs, or an oversized head of cabbage can be managed in one pass without the board feeling cramped. The wide surface also doubles as a landing zone for sliced product while the rest is still being worked, which keeps the prep station organized during a busy push. Bakers reach for a board this size because the maple surface accepts light flouring and handles pastry work cleanly.
John Boos selects hard maple for this series because it sits at the practical intersection of hardness and knife-friendliness. The wood is dense enough to resist deep scoring and splitting but not so hard that it dulls blades quickly. At 2-1/4 inches thick, the board has the mass to stay put on a counter under pressure and the structural depth to absorb years of use before any resurfacing is needed. Regular treatment with a food-contact board oil or cream keeps the maple conditioned and extends the board's working life. Board care products are sold separately.
This board fits a range of buyers. A custom kitchen builder or designer specifying a high-use prep area will find the CCB Series a credible, professional-grade choice for a homeowner who cooks seriously. A cabinet shop outfitting a catering kitchen or a residential remodel can pair this board with an integrated pull-out or a dedicated butcher block drawer. Home cooks who have outgrown a smaller board and want a surface that handles full-meal prep in one session will get consistent use out of the 24 by 18 footprint. It is an indoor prep surface and is not intended for outdoor or high-moisture environments.
The board is made from hard maple, a dense North American hardwood commonly used in professional cutting surfaces and butcher block applications.
John Boos boards typically ship with an initial conditioning treatment, but ongoing maintenance with a food-contact board oil or cream is recommended to keep the maple in good condition. Board care products are sold separately.
Yes. The 2-1/4 inch thickness gives the board enough material depth that it can be sanded or planed flat if the surface becomes heavily scored, extending its useful life considerably.
No. Wood cutting boards should be hand-washed and dried promptly. Dishwasher heat and prolonged water exposure will warp and split the wood.
Choose this John Boos maple board when the prep station needs a surface large enough to handle the full job, thick enough to last for years, and built to the standard a serious kitchen expects.
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