Cutting Board
Purpose
A stable work surface for all knife work. Protects your countertop and, more importantly, protects your knife's edge. A good cutting board is comfortable to work on for extended prep sessions.
Usage
Place a damp paper towel or shelf liner underneath to prevent sliding. Dedicate separate boards for raw meat and vegetables to prevent cross-contamination. Scrape cut ingredients into a bowl rather than off the edge. Work in the center of the board, not near the edges.
Buying Guide
Get at least two boards — one for raw meat, one for everything else. Wooden boards (maple, walnut) are gentle on knives and self-healing. Plastic (HDPE) boards are dishwasher safe and best for raw meat. Avoid glass and ceramic boards — they destroy knife edges instantly. Size matters: at least 38×50cm for comfortable work.
Materials
Best For
- cutting
- prep work
Care & Maintenance
Wooden boards: hand wash, dry upright, oil monthly with food-safe mineral oil. Plastic boards: dishwasher safe, replace when deeply grooved.