Design, Features & Task-Specific Picks

Build a safer, low-maintenance workflow for raw meat with evidence-based material choices (favor edge‑grain wood or HDPE, avoid bamboo), strict board separation, and precise clean-and-dry protocols that minimize cross-contamination.

Get data-backed guidance on how shape affects surface area, knife control, storage, maintenance, and cost. Choose rectangular for everyday prep and round for tight spaces or serving - and keep food safety driven by consistent cleaning and vertical drying.

Design a coordinated cutting board system that protects knife edges, reduces transitions, and speeds prep with data-backed sizes, materials, and placement. Use the included 72-hour audit and simple care tips to dial in a quiet, seamless workflow.