The cutting board works in partnership with your chef's knife when crushing, mincing, chopping, dicing, shredding, tenderizing and other preparation methods are required. Whether in wood or plastic (marble is not good for knives), the board must have a large enough surface to prevent food from flying off the board.
And to keep the cutting board from flying off the table, fold a damp kitchen towel in half and place it under the board.
You may prefer to have separate boards for different foods, but no matter what your board is used for, it's a good idea to scrub it with hot water and soap after each use and to clean it occasionally with a mild solution of bleach or baking soda and water.
Vinegar or lemon juice will also clean and deodorize your cutting board.
With the right tools and equipment, preparation and cooking are easy!