The Cutting Surface

You need a good, heavy, and, most important, large surface to cut on. The second biggest problem in home kitchens is a lack of work space (visit me when I’m cooking in my teensy New York City apartment and you’ll see what I mean). If you can, give yourself plenty of room to cut, and space for all the stuff you’re cutting to go after you cut it. If you have room, get a Boos board, at least 18 by 12 inches/20 by 30 centimeters, but preferably 20 by 15 inches/50 by 38 centimeters or larger, and 1½ inches/4 centimeters thick. Thinner polyurethane boards of those dimensions are acceptable as well. (And remember, if you’re doing a lot of cutting, put a damp dish towel underneath it to keep the board in place.)