A cutting board protects your knives and your worktop. Wood is gentler on knife edges than plastic; plastic is more hygienic for raw meat. Serious cooks own one of each.
Colour-coded plastic boards that prevent cross-contamination between raw meat, vegetables, fish, and cooked food. The most food-safe budget option and easy to run through the dishwasher.
John Boos has made professional butcher blocks since 1887. Their maple edge-grain board is what restaurant kitchens use โ dense enough to take heavy use, gentle on knife edges, and handsome enough to serve on.
End-grain walnut is the finest cutting surface you can buy. The vertical wood fibres flex around the knife edge rather than cutting across it, dramatically extending blade life. This board becomes a kitchen centrepiece.
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