Cutting Boards

Every cook needs a good quality board that won't dull their knives for slicing, carving, chopping, cutting, dicing, and mincing. Never use a glass board for cutting it will ruin your knife edges and it's dangerous because it is too slippery. A good wood, poly, or composite cutting board is easy on knife edges and it can double as a great canvas for creative cheese boards, charcuterie, savory spreads, and delicious dessert boards.