Chef Bryan Calvert, whose cookbook, Brooklyn Rustic
, is just out, sees it all the time: home cooks using high-quality knives
on small, flimsy plastic cutting boards. And then, one day, they try out a large, wood board and whoa
. Wood is usually heavier and sturdier than plastic, and feels incredibly natural and smooth under a knife (it also won't dull blades like plastic will
). Calvert says a larger size (at least 17" x 11" or, if you have room, an even bigger board, such as one 24" x 18") means the ingredients won't crowd together. You can also use it to serve food, from sliced roasts to charcuterie.