A board is the surface you use more than any other tool in the kitchen, so it’s worth getting right. These are sized for real tasks: a large board that catches juices when you carve, a mid-size one for daily prep, a small one for a lemon and a clove of garlic. Juice grooves keep the worktop clean, non-slip edges stop the board wandering while you work, and reversible faces let you keep raw meat and vegetables apart without owning six boards.
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