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Butcher Block CounterTops
Step-by-step Order Guide
Scroll to browse commercial-grade counters. Or click on an image below to view PREMIUM, INDUSTRIAL-GRADE or CUSTOM tops:
John Boos & Co., a leader manufacturer of kitchen equipment for the food service industry, makes these butcher block counter tops out of rock maple – the strongest of the North American hardwoods – in three different thicknesses: 1.5, 1.75 and 2.25 inches. They’re available in a wide variety of standard sizes, as narrow as 24 inches and as wide as 60 inches; and in lengths from 36 inches to 144 inches.
Acclaimed chefs and cookbook authors Greg Denton and Gabrielle Quiñónez Denton - 2016 finalists for the “James Beard Award, Best Chef Northwest” competition and named among the Best New Chefs by Food & Wine magazine – opened their second unique restaurant concept in Portland in April 2016. Called SuperBite, its aim is to pack big flavor into small dishes. The Dentons are shown here showing off the John Boos NSF-approved countertops they chose for SuperBite.
Blended-style, also referred to as jointed edge-grain style, is the most economical of the three common butcher block construction styles. Blended boards and blocks make use of short and medium-size lengths of wood, not just long rails such as those that used in edge-grain counters. Essentially, wood strips left over from the making of edge-grain boards can be used in blended boards. Hence, they cost less.
Regardless of grain style, all butcher block counters provide a clean, sanitary work surface that’s sound and safe for food preparation work, provided that the tops are well-made and maintained. NSF, the organization that reviews manufacturers’ workplaces and processes to ensure adherence to industry best practices, has inspected Boos’ Illinois-based wood plant and judged their materials and practices worthy of NSF certification. To maintain the integrity and great looks of your wood counters, after each use clean them with warm, soapy water and a sponge or cloth. Be sure to remove any material remaining on the top, to wipe away and pools of water, then to dry the surface with paper or cloth towels. Every few weeks apply a coating of butcher block oil in order to keep the wood moisturized and protected with a food-safe moisture barrier.
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