Choosing the Right Cutting Board: Nashville Kitchen Talk

Alright folks, Sammy here, broadcasting live from my Nashville kitchen – well, not live, but you get the picture. Luna, my ever-present feline supervisor, is currently batting at a rogue sunbeam, probably contemplating the physics of light or, more likely, when her next meal is. Today, we’re diving into something that might seem mundane, almost an afterthought in the grand symphony of kitchen tools, but trust me, it’s foundational: choosing the right cutting board for your kitchen. I know, I know, it’s not as sexy as a new stand mixer or a gleaming chef’s knife, but your cutting board? It’s the unsung hero, the stage upon which culinary magic (or sometimes, let’s be real, just a quick Tuesday night dinner) happens. I’ve had my share of… let’s call them ‘learning experiences’ with cutting boards. From warped plastic monstrosities that skittered across the counter like an Olympic curler to beautiful wooden ones I tragically neglected until they looked like a parched desert landscape. It’s a journey, right?

Think about it. Nearly every meal you prepare involves this humble surface. It’s where your delicate herbs meet their fate, where your robust vegetables are tamed, and where your proteins are prepped for their starring role. The wrong board can dull your prized knives faster than you can say “julienne,” harbor nasty bacteria like a tiny, unwelcome roommate, or even leach unwanted flavors into your food. Yikes. So, yeah, it’s a bigger deal than many give it credit for. Maybe I’m a bit obsessive about these things, comes with the marketing expert territory of analyzing systems, but I genuinely believe a good cutting board can elevate your entire cooking experience. It’s not just about function; it’s about safety, longevity of your other tools, and even a touch of kitchen zen. Who doesn’t want a bit more zen when wielding a sharp object?

So, in this little chat, we’re going to slice and dice (pun absolutely intended) the world of cutting boards. We’ll explore the great material debate – wood, plastic, bamboo, and those other contenders. We’ll talk size, thickness, and why these dimensions are more than just numbers. We’ll get into the nitty-gritty of hygiene (super important!), maintenance (yes, your board needs some love too), and how many boards you actually need without turning your kitchen into a cutting board showroom. I’ll even share some of my personal preferences, honed by years of cooking both back in the Bay Area and now here in Music City. By the end, you’ll hopefully feel a lot more confident walking down that kitchenware aisle or browsing online, ready to pick a cutting board that’s a true partner in your culinary adventures. Let’s get to it, shall we?

The Core of Your Kitchen Prep: Understanding Cutting Boards

Why Your Cutting Board Matters More Than You Think: Beyond Just a Surface

It’s so easy to overlook the humble cutting board. It’s just… there, right? A flat thing you chop stuff on. But let me tell you, as someone who’s spent an inordinate amount of time thinking about kitchen ergonomics and food prep (it’s a weird hobby, I know), the cutting board is a critical player. Its most immediate impact is on your knife longevity. A board that’s too hard, like glass or stone, will wage war on your knife edges, dulling them with alarming speed. You’ll be sharpening them constantly, or worse, working with dull knives, which are actually more dangerous. Then there’s the hygiene aspect. A porous board, or one covered in deep cuts and scratches, can become a breeding ground for bacteria. We’re talking cross-contamination risks, especially when you’re moving between raw meats and fresh vegetables. Nobody wants a side of salmonella with their salad. Seriously, it’s a fundamental piece of your food preparation safety net.

Beyond the practical, a good cutting board contributes to your overall kitchen workflow. A board that’s too small for the task at hand means food spilling over, a cramped workspace, and general frustration. A board that slips and slides? That’s just an accident waiting to happen. I once had this cheap, thin plastic board that would literally spin if I wasn’t careful. It made chopping onions feel like an extreme sport. It’s these little things that add up, either making your time in the kitchen a pleasure or a pain. So, investing a bit of thought, and maybe a few extra dollars, into a quality cutting board isn’t an indulgence; it’s an investment in your tools, your safety, and honestly, your sanity. I sometimes wonder if I emphasize this too much, but then I remember a particularly nasty cut from a slipping knife, and I’m reminded, nope, it’s important. It’s the silent partner in so many kitchen tasks, providing stability and a safe zone for one of the most common kitchen activities.

The Great Material Debate: Wood vs. Plastic vs. Others

Okay, this is where the opinions really start to fly, and honestly, there’s no single ‘perfect’ material for everyone. It’s all about trade-offs and what suits your cooking style, your maintenance tolerance, and even your aesthetic preferences. Let’s break down the main contenders because I’ve used them all, and they all have their moments, good and bad.

The Classic: Wooden Cutting Boards

Ah, wood. There’s something timeless and, dare I say, romantic about a solid wooden cutting board. They just feel right, don’t they? The main draw for many, including myself for certain tasks, is that wood is generally very gentle on knives. Hardwoods like maple, cherry, and walnut are dense enough to be durable but have enough give to not overly dull your blades. Some woods even possess natural antimicrobial properties, which is a nice bonus. And then there’s the famed “self-healing” aspect of end-grain wooden boards, where the wood fibers tend to close back up after a knife cut, making them incredibly durable if cared for. Aesthetically, they can be beautiful, warming up a kitchen counter. However, they do come with responsibilities. Most wooden boards require regular oiling to prevent them from drying out, cracking, or warping. They can also absorb liquids and odors if not properly sealed or if you, say, leave chopped onions on them overnight (guilty, in my younger days). And generally, they are not fans of the dishwasher; handwashing is the way to go. So, there’s a bit more commitment involved. Is it worth it? For many, absolutely. The feel of chopping on a good wooden board is, for me, unparalleled. But you have to be prepared for that upkeep. It’s like owning a classic car; beautiful, performs wonderfully, but needs that regular TLC.

The Practical: Plastic Cutting Boards

Then we have plastic, or more specifically, High-Density Polyethylene (HDPE) boards. These are the workhorses in many kitchens, both home and professional. Their biggest selling points? They are typically lightweight, relatively inexpensive, and, the big one for many, boast dishwasher safety. That convenience factor is huge. They also have a non-porous surface, which means they don’t readily absorb liquids or odors, and in theory, are easier to sanitize. Sounds perfect, right? Well, there are downsides. Plastic boards, especially cheaper ones, can be harder on your knives than wood, leading to more frequent knife dulling. And while they are non-porous initially, over time, as your knife makes cuts and grooves into the surface, those tiny crevices can become havens for bacteria if not cleaned meticulously. Those grooves don’t ‘heal’ like they can on an end-grain wood board. I’ve definitely retired plastic boards that looked like a miniature Grand Canyon. They are great for their convenience, and I always have a few on hand, especially for raw meat (easy to toss in a sanitizing dishwasher cycle), but they don’t offer the same tactile pleasure as wood, and I find myself replacing them more often. It’s a trade-off: convenience for longevity and knife care.

The Alternatives: Glass, Stone, and Composite

Now we venture into the ‘other’ category. Let’s start with glass cutting boards. My honest opinion? Just don’t. For chopping, anyway. Yes, they are super easy to clean and sanitize, and they don’t absorb anything. But the sound of a knife hitting glass sends shivers down my spine, and it’s absolute murder on your knife edges. Massive knife damage potential. Maybe they’re okay as a serving platter for cheese if you’re careful, or for rolling out pastry dough if it’s chilled, but for actual cutting and chopping? Hard pass from me. Stone cutting boards, like granite or marble, fall into a similar category. Beautiful, yes. Great for keeping dough cool. Terrible for your knives. They are incredibly hard and unforgiving. Again, good for specialty use like pastry work, but not for your everyday chopping needs.

Then there are composite materials, like those made by companies such as Epicurean or Richlite. These are often made from wood fibers and resin, compressed under high heat and pressure. They aim to offer a sort of best-of-both-worlds scenario. They are thin, lightweight, generally dishwasher safe, and more knife-friendly than plastic, though perhaps not as gentle as a good wood board. They are also non-porous and quite durable. I actually have a couple of these and find them to be a pretty good compromise for certain tasks. They don’t have the warmth of wood, but they are incredibly practical and low-maintenance. They can be a bit pricier than basic plastic, but often less than a high-quality end-grain wood board. Definitely worth considering if you want something tougher than plastic but less demanding than wood. I’m still on the fence if they are the *ultimate* solution, but they certainly have a strong case.

Size and Thickness: Does It Really Matter? (Spoiler: Yes!)

When you’re standing in the store or browsing online, faced with a dozen cutting boards of varying dimensions, it’s easy to think, “Does an inch here or there really make a difference?” Oh, it does. It really, really does. Let’s talk about work surface area. As a general rule, especially for your primary chopping board, bigger is often better. There’s nothing more frustrating than trying to chop a pile of vegetables on a board that’s too small, sending bits of carrot and onion flying across your counter like confetti. You need room to maneuver, to pile up your chopped ingredients on one side while you continue working on the other. A larger board just makes the whole process smoother and more efficient. Of course, this has to be balanced with your available counter space and, importantly, the size of your sink. If you can’t easily wash the board, it’s going to become a pain.

Then there’s thickness. A thicker board, whether wood or plastic, generally offers more stability. It’s less likely to slide around (though you should always put a damp paper towel or a non-slip mat under any board for safety) and, particularly with wood, it’s less prone to board warping. A thin wooden board exposed to too much moisture or uneven drying can curl up like a dried leaf. Thicker boards, especially substantial wooden ones, feel more robust and can handle heavier chopping tasks without bouncing or shifting. I’m not saying you need a butcher block that’s three inches thick for slicing a tomato, but for your main workhorse board, a bit of heft is a good thing. It’s also a good idea to have a couple of different sizes. I have a large wooden board for big prep jobs and smaller, thinner plastic or composite boards for quick tasks like slicing an apple for Luna (just kidding, she doesn’t eat apples, but you get the idea – a quick garnish or a small fruit). Having options means you can pick the right tool for the job, which is always a good principle in the kitchen.

Understanding Wood Grain: End vs. Edge

If you’ve decided to go down the wooden cutting board route, or you’re just curious (like me!), you’ll inevitably encounter the terms end-grain and edge-grain. It sounds a bit technical, but it makes a significant difference to the board’s performance and longevity, especially concerning its interaction with your knives. An end-grain board is constructed by fusing short pieces of wood together with the grain oriented vertically, so you’re essentially cutting into the ends of the wood fibers. Think of it like cutting into a tight bundle of straws. The knife edge slips between the fibers, which then tend to close back up after the cut. This is what gives end-grain boards their renowned self-healing properties and makes them exceptionally kind to knife edges. They show fewer knife marks over time and can last for decades if properly cared for. The downside? They are typically more labor-intensive to produce, hence more expensive, and they can be quite heavy. They also tend to absorb more moisture if not regularly oiled, so maintenance is key.

On the other hand, an edge-grain board (sometimes called flat grain) is made by laminating long strips of wood together with the grain running horizontally, parallel to the cutting surface. So, your knife is cutting across the wood fibers. These boards are still good for your knives, certainly much better than plastic or glass, but they will show knife marks more readily than end-grain and don’t have the same self-healing capability. They are generally less expensive to make, more common, and often lighter than their end-grain counterparts. For many home cooks, a quality edge-grain board made from a good hardwood like maple is an excellent choice, offering a great balance of durability, knife-friendliness, and cost. The choice between end-grain and edge-grain often comes down to budget and how much you prioritize ultimate knife edge preservation versus practicality. I have both, and I appreciate them for different reasons. My big end-grain board is for serious chopping; my edge-grain ones see more varied daily use.

Bells and Whistles: Useful Features or Gimmicks?

Once you’ve narrowed down material, size, and maybe even grain type, you’ll start noticing various features on cutting boards. Some are genuinely useful, while others… well, maybe not so much. Let’s talk about juice grooves, for instance. That little channel running around the perimeter of the board? It’s designed to catch liquids from things like roasted meats, juicy tomatoes, or watermelons, preventing them from spilling all over your counter. For these tasks, a juice groove is fantastic. It really does help with cross-contamination prevention by containing those liquids. However, if you’re primarily chopping dry ingredients like onions, garlic, or nuts, a juice groove can sometimes be a bit of a nuisance, making it slightly harder to scrape ingredients off the board. I have boards with and without, and I choose based on what I’m prepping. It’s not a deal-breaker for me either way, but for a dedicated meat-carving board, it’s a must.

Another feature I consider almost non-negotiable is some form of stability feature. This could be built-in non-slip feet or grips on the corners of the board. If your board doesn’t have these, the old trick of placing a damp paper towel or a thin, damp kitchen towel underneath works wonders to keep it from sliding. A slipping cutting board is a major safety hazard. Handles are another common feature. They can be cut-outs in the sides or actual attached handles. These can be handy for lifting and carrying a heavy board, especially a large wooden one, or for hanging it up for storage. I find them useful, though not strictly necessary if the board is easy enough to grip. Reversible boards are also a good concept – essentially giving you two cutting surfaces in one. This can be great for extending the time between cleanings if you flip it for a different task, or for dedicating one side to meats and the other to vegetables, though you need to be careful about cross-contamination from the counter if you’re not washing in between. As for things to avoid? I’d steer clear of boards with overly rough or highly textured surfaces, as they can be difficult to clean thoroughly and might be harder on your knives. Simplicity often wins when it comes to ease of cleaning and overall functionality.

Cleanliness is Next to Food-liness: Hygiene Factor

This is a big one, folks. Probably the biggest. Proper cutting board hygiene is paramount to preventing foodborne illnesses. Let’s start with wood. The mantra for wooden boards is: hand wash with hot, soapy water immediately after use, rinse thoroughly, and – this is crucial – dry it completely with a towel. Then, if possible, let it air dry standing on its edge so air can circulate all around it. Never, ever soak a wooden board in water or put it in the dishwasher (unless the manufacturer explicitly says it’s okay, which is rare for true wood). Soaking can cause it to absorb too much water, leading to warping, cracking, and splitting. For disinfection, you can occasionally use white vinegar or a solution of a tablespoon of bleach per gallon of water (rinse very well afterward), or even scrub it with coarse salt and half a lemon. These sanitization techniques help keep it fresh and clean.

Plastic boards are generally more forgiving. Most can go straight into the dishwasher, where the hot water and detergent do a good job of cleaning and sanitizing. If handwashing, again, use hot soapy water. Because plastic can get scarred with knife cuts, it’s important to scrub well to get into those grooves. You can also sanitize plastic boards with a mild bleach solution. One of the most important hygiene practices, regardless of board material, is avoiding cross-contamination. This is why many kitchens, including mine, use dedicated boards for different types of food. The most common separation is one board for raw meat, poultry, and seafood, and another for ready-to-eat foods like fruits, vegetables, and bread. Some people use color-coded boards for this, which is a great visual cue. And finally, know when it’s time for board replacement. If your plastic board is deeply scarred, warped, or stained to the point where you can’t get it truly clean, it’s time to retire it. For wood, if it’s severely warped, cracked, or has deep, hard-to-clean gouges that sanding can’t fix, it might also be time for a new one. Don’t let your cutting board become a microbial metropolis!

TLC for Your Board: Longevity Tips

So you’ve invested in a nice cutting board, especially if it’s a beautiful wooden one. You want it to last, right? A little bit of regular maintenance can go a long way in extending its life and keeping it looking and performing its best. For wooden boards, the most important maintenance task is board conditioning, which usually means oiling. Why oil? Wood is a natural material, and it can dry out, especially with repeated washing. Oiling helps to moisturize the wood, prevent it from absorbing too much water (which leads to warping and cracking), and can also help to fill in minor knife marks, keeping the surface smoother. How often? It depends on how much you use it and the humidity in your environment, but a general guideline is once a month, or whenever it starts to look dry or light-colored. What kind of oil? Always use a food-grade oil. The most common and recommended is food-grade mineral oil. It’s inexpensive, readily available, and won’t go rancid like vegetable oils can. Some people also like to use a board cream or wax that contains beeswax, which adds an extra layer of protection. Just apply a generous amount of oil, spread it evenly over all surfaces, let it soak in for a few hours or even overnight, and then wipe off any excess. It’s a simple ritual that makes a big difference.

Beyond oiling, there are other things you can do. As mentioned, avoid extreme temperatures and excessive moisture. Don’t leave your wooden board sitting in a puddle of water or leaning against a hot oven. Proper storage is also key. Storing boards on their edge allows for better air circulation and helps prevent warping, especially after washing. Don’t stack them flat when they’re still damp. For those really dedicated to their wooden boards, and if the board is thick enough, you can occasionally refresh the surface by sanding it down. This removes knife marks and any surface stains, revealing fresh wood underneath. Is this something the average home cook will do? Maybe not, but it’s an option for enthusiasts who want to keep their heirloom-quality board in pristine condition for generations. For plastic and composite boards, maintenance is simpler – mostly just thorough cleaning and ensuring they dry properly to prevent mildew. But even with these, avoiding really deep gouges by not using excessive force or cleavers (unless the board is designed for it) will help prolong their useful life and prevent areas that are difficult to clean, thus preventing damage that could compromise hygiene.

Building Your Cutting Board Collection: How Many Do You *Really* Need?

This is a question I get asked surprisingly often. Is there a magic number? One board to rule them all? Or do you need an entire arsenal? My personal philosophy, and what I practice in my Nashville kitchen, leans towards a small, curated collection rather than a single board or an overwhelming pile. At the absolute minimum, I believe every kitchen needs at least two dedicated use boards: one strictly for raw meats, poultry, and fish, and another for everything else (vegetables, fruits, bread, cheese, etc.). This is the cornerstone of preventing cross-contamination. Trying to wash a board thoroughly enough after prepping raw chicken to then safely chop a salad on it is risky, and frankly, a hassle. Having two distinct boards just simplifies things and makes your kitchen workflow much safer and more efficient.

Beyond those two core boards, the ideal number really depends on your cooking habits, the types of specialty tasks you do, and your kitchen space. I find a small, thin board (maybe a small plastic or composite one) incredibly handy for quick jobs – slicing a lime for a drink, mincing a clove of garlic, or cutting a sandwich in half. It’s easy to grab, easy to clean, and saves you from dirtying a large board for a tiny task. Then there’s my main workhorse, a larger wooden board (currently an end-grain maple I adore) for bigger vegetable prep, dicing multiple onions, or when I’m really getting into a recipe. Some people like to have specialty boards too, like a bread board with a crumb catcher, or a beautiful wooden or slate board specifically for serving cheese and charcuterie. I do have a couple of those for when I’m entertaining, but they’re not part of my daily chopping rotation. So, for me, the sweet spot is around three to four boards in regular use: one large wood for general veg prep, one large plastic for raw proteins, and one or two smaller ones for quick tasks. Is this the definitive answer? Perhaps not for everyone. You might find two is plenty, or if you cook very elaborate meals frequently, you might want more. It’s about finding what works for you without cluttering your space unnecessarily. I’m always tempted by a beautiful new board, but I try to be realistic about what I truly need and will use.

Sammy’s Picks: What’s on My Counter (and What Luna Thinks)

Alright, so after all this talk, you might be wondering what I actually use in my own kitchen here in Nashville. My setup has evolved over the years, from student-budget plastic to a more considered collection. Currently, my go-to for most vegetable prep and anything that isn’t raw meat is a beautiful, hefty end-grain maple board. It’s about 18×12 inches and a good inch and a half thick. I love the feel of it under the knife, it’s incredibly stable, and it just looks great on the counter. Yes, it needs oiling, but I find that a rather therapeutic ritual. Luna, my rescue cat, often supervises this oiling process, probably wondering why I’m petting a piece of wood instead of her. For raw meats, poultry, and fish, I switch to a large, color-coded HDPE plastic board. It’s red, so there’s no confusion. It’s big enough to handle a whole chicken or a couple of steaks, and it goes straight into the dishwasher for a sanitizing cycle afterwards. This clear separation gives me peace of mind.

I also have a couple of thinner, smaller boards for miscellaneous tasks. One is a composite board (similar to Epicurean) that’s about 8×10 inches. It’s super lightweight, dishwasher safe, and great for slicing a single tomato, some cheese, or a bit of fruit. It’s also my travel board if I’m cooking at a friend’s place. Then there’s a very small, very old wooden board that was my grandmother’s – it’s probably too small for most things, but I use it for mincing garlic or herbs. It’s more sentimental than practical, but it makes me happy. I’m torn between the sheer joy of using that gorgeous end-grain maple and the undeniable practicality of my dishwasher-safe plastic and composite boards. I suppose that’s the crux of it – finding the balance. I’m not sponsored by any brands, so I won’t name specific ones, but I generally look for reputable kitchenware companies or even local artisans for wooden boards. Luna’s opinion? She seems most interested in any board that has recently had chicken on it, regardless of material. Her personal preferences are, shall we say, protein-driven. My advice, based on my real-world use, is to invest in the best quality you can afford for your primary board, especially if it’s wood, and then supplement with practical, easily sanitized options for high-risk foods.

Investing Wisely: Cost vs. Quality in Your Cutting Board Choice

We’ve talked materials, sizes, features, and hygiene, but the elephant in the room for many is cost. Cutting boards can range from a few dollars for a basic thin plastic one to several hundred dollars for a large, artisanal end-grain wooden board. So, how do you decide where to invest your hard-earned cash? My philosophy, and this applies to most kitchen tools, is to think in terms of long-term investment and value rather than just upfront cost. A good quality cutting board, particularly a well-made wooden one, can last for many years, even decades, if cared for properly. That $150 end-grain maple board might seem expensive initially, but if it lasts you 15-20 years, that’s only $7.50-$10 per year. Compare that to a $10 plastic board that you might need to replace every year or two because it gets heavily scarred or warped. Over time, the cost-effectiveness might actually favor the more expensive initial purchase.

Of course, budget is a real constraint for everyone. Not everyone can or wants to drop a significant amount on a cutting board. And that’s perfectly okay. There are excellent mid-range options, like good quality edge-grain wood boards or durable composite boards, that offer a great balance of performance and price. Even with plastic boards, opting for a slightly thicker, more durable one from a reputable brand will likely serve you better than the absolute cheapest option. Is this the best approach to think about budget? Maybe it’s about cost-per-use over years. Consider how often you cook and what kind of cooking you do. If you’re an avid home cook who spends a lot of time prepping, investing in a board that enhances that experience and protects your knives makes a lot of sense. If you cook infrequently or mostly simple meals, a more basic but still safe and hygienic option might be perfectly adequate. The goal is to find the best value for money *for you*. Don’t feel pressured to buy the most expensive board if it doesn’t fit your needs or budget, but also don’t skimp so much that you end up with something that’s unsafe or frustrating to use. It’s about making an informed decision that aligns with your kitchen habits and financial comfort zone.

Final Thoughts on Finding Your Kitchen’s Chopping Companion

So, we’ve journeyed through the world of cutting boards, from the grains of wood to the practicalities of plastic, the importance of size, and the sacred rules of hygiene. It might seem like a lot to consider for such a seemingly simple kitchen item, but as we’ve seen, the humble cutting board plays a pretty significant role in our daily culinary lives. It impacts our knives, our food safety, and even our enjoyment of the cooking process. Choosing the right one – or more accurately, the right *ones* for your specific needs – can genuinely make a difference.

My biggest piece of advice? Don’t just grab the first board you see. Think about how you cook, what you cook, and what level of maintenance you’re willing to commit to. Are you a meticulous caregiver who will lovingly oil a wooden board, or do you need something that can be chucked in the dishwasher without a second thought? There’s no shame in either preference! Ultimately, the ‘right’ cutting board is the one that makes you feel confident and safe in your kitchen, the one that becomes a reliable partner in your food adventures. But then again, what is ‘right’ anyway? It’s so wonderfully subjective, isn’t it? Perhaps the real challenge isn’t just finding a good cutting board, but finding the one that perfectly complements your own unique rhythm in the kitchen. What’s your current cutting board situation like? Maybe it’s time for an upgrade, or maybe you’ve already found your chopping soulmate. Either way, happy chopping!

FAQ

Q: What’s the most knife-friendly cutting board material?
A: Generally, wood is considered the most knife-friendly material, especially end-grain wood. The fibers in end-grain boards can part and close back around the knife edge, causing less dulling over time compared to edge-grain wood, plastic, or especially harder materials like glass or stone.

Q: How often should I oil my wooden cutting board?
A: It depends on how frequently you use and wash it, and the climate you live in. A good rule of thumb is to oil it once a month, or whenever the wood starts to look dry or lighter in color. Use a food-grade mineral oil or a specialized board cream/wax.

Q: Can I put my wooden cutting board in the dishwasher?
A: Generally, no. The intense heat and prolonged exposure to water in a dishwasher can cause wooden cutting boards to warp, crack, split, or dry out excessively. Handwashing with hot soapy water and thorough drying is the recommended method for cleaning wood.

Q: When should I throw away a plastic cutting board?
A: You should replace your plastic cutting board when it develops deep grooves, scratches, or knife scars that are difficult to clean thoroughly. These crevices can harbor bacteria and become a food safety risk, even if you wash the board regularly. If it’s warped or heavily stained to the point you can’t get it clean, it’s also time for a new one.

@article{choosing-the-right-cutting-board-nashville-kitchen-talk,
    title   = {Choosing the Right Cutting Board: Nashville Kitchen Talk},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/choosing-the-right-cutting-board-for-your-kitchen/}
}