Matte Black Chef Series Cutting Boards
For when smaller boards don’t cut it.
There are two kinds of recipes out there: ones that call for the occasional chopped onion or garlic clove, and those that call for a full-on chopping marathon at the start (ratatouille, anyone?). For the latter, we like these large and extra-large cutting boards. The nonporous material cleans easily and keeps bacteria from making itself at home, while a built-in groove for juice and seeds helps keep any mess at bay. Plus, they’re large enough to place over a sink—perfect for small kitchens. At a half-inch thick, these beauties are thick enough to be stored upright easily (but why store them when they’re stunning enough to leave out?).
Photography by Julia Gartland & Ty Mecham
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
It was a rollicking day in the test kitchen. Click through to see a handful of shots from our day of chopping, cooking, photographing, and of course eating!
It was a happy day in the Test Kitchen yesterday as the FOOD52 team welcomed Merrill back into our Tuesday routines of chopping, stirring, and mixing! Click through to see more from our day in the test kitchen.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. The New York Times Dining section ran a piece this week about those kitchen gadgets that you buy thinking they'll make your life easier -- oyster knife, bread machine, milk frother -- but that end up gathering dust in a cabinet. But sometimes more is more, even if those pickle tongs take up too much space in your cutlery drawer. Here are our favorite kitchen utensils -- the ones we won't give up in favor of a simpler life. It's funny how so many of our answers are about tools that are just so "satisfying" to use! Click through for pitters, slicers, and choppers galore.
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