Review on 🔪 John Boos Block Maple Wood Edge Grain Cutting Board, 20x15x1.25 Inches - Versatile Reversible Chop-N-Slice Board by Tara Perry

This is the second size I have (20 x 15 x 1.25). The first one I had is over 2 years old and has no visible signs of cleavage. I only used mineral oil about once a month to beef up the board. I used it with raw meat because I know of a UC Davis study that shows you can use it for that purpose. I plan to use the second one to speed up the cooking process. I always clean and wipe after each use. I use Clorox wipes (no bleach) to ensure all bacteria are killed and use paper towels to dry them quickly or a kitchen towel. When I add mineral oil, I usually clean it with salt and lemon, then scrape everything off and add several coats of mineral oil overnight. This has been a daily routine of mine for the past several years and has helped maintain this board meticulously. I think the people who don't have luck with splitting the board are unlucky, and I believe when this happens you either have to add tons of mineral oil to make sure the wood doesn't absorb water to break the glue , OR just didn't get lucky and got a bad board from a bad lot. I wouldn't change the brand as I know the Boos block is also used on the food network and is quite well known so it should be good, I'm sure there are a few other brands out there that might work (teak house). . Update: 01/15/2018 This particular pad is starting to crack on one side and is now a full year old while the first one I bought is still the same quality with no visible rips or tears. I find that some cutting boards are made differently even if you buy them from the same manufacturer. I think it's just wood where it comes from, not always that good. This particular one I bought has always been a bit drier despite using a ton of mineral oil and beeswax as a finish every two months.