Solid Wood Cutting Board

A big wooden cutting board is a must-have in any kitchen. A chopping board large enough to accommodate a large roast or longer veggies like celery or carrots is vital. Cutting on a plate or tabletop is not only inconvenient, but it may also damage the blades of your knives.

Aim for a thickness of roughly 12 to 2 inches if you want something more sturdy. Boards that are thicker are less prone to split or break. They are also often heavier, which reduces the risk of sliding and accidents. Place a damp paper towel or a shelf liner under the board for added protection and stability. Keep in mind that wooden cutting boards should be disinfected by scrubbing them with hot soapy water rather than submerging them in water. This may cause cracks, and the wetness acts as a breeding ground for bacteria. When it comes to bacteria, it's a good idea to keep raw meat and poultry on a separate plastic board.