Cutting Board

A flat surface – commonly wood, plastic, or composite – used to protect countertops and knives during food preparation. Wooden boards are gentle on knife edges and have natural antimicrobial properties; plastic boards are dishwasher-safe and color-coded to prevent cross-contamination. Cutting boards should be large enough to accommodate ingredient sizes and have non-slip feet or grips. Proper cleaning and regular replacement prevent bacterial buildup and knife dulling.

Use separate boards for raw meats and produce to prevent cross-contamination.
Oil wooden boards monthly with food-grade mineral oil to prevent cracking and warping.
Clean plastic boards in the dishwasher or sanitize with a bleach solution.
Replace cutting boards every 2–3 years or when deep grooves appear.
Secure boards with damp towels underneath to prevent slipping during cutting.

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Cutting, Equipment