Cutting Boards

About cutting boards

Three sizes in one set is not padding. Most cutting happens on a small board — a lemon, a clove of garlic, a bit of cheese — and using a large board for that means washing a large board. Having a small one to hand is the difference between rinsing something the size of a book and wrestling something the size of a tray. The large board is then free to stay clean for the job that actually needs the space.

Every board is reversible with a groove on both faces, which is the detail that makes three boards behave like six. One face for raw meat and one for everything else is the simplest food-safety habit there is, and it costs nothing to keep once the board is built for it. The groove catches the juice that would otherwise run off the edge and onto the worktop.

The material is food-grade polypropylene, and it is BPA-free. Unlike timber it tolerates a dishwasher, which matters most on exactly the board you used for raw chicken; unlike glass it will not blunt a knife in a fortnight. It has a small amount of give, so the edge bites the surface instead of skating across it. The handles are textured, so a wet board can be carried to the sink one-handed.