Chopping Board

The Chinese traditionally use a soft wood block for chopping. Such a block is not only difficult to maintain, however, but also accumulates bacteria, so I prefer a hardwood block or a white acrylic board. These are strong, easy to clean, and last indefinitely. There is so much chopping and slicing to be done when preparing food for Asian-style cooking that it is essential to have a large, steady cutting board. (For health reasons never cut cooked meat on a board which you have also used for chopping raw meat or poultry. Keep a separate board for this purpose. And always properly clean your cutting boards after use. Vinegar or lemon juice works well but you may prefer to use a stronger solution.)