"Think big for safety reasons," writes Becky Krystal in an article for Good Food. “The last thing you want is a crowded workspace. If you don't give yourself plenty of room, you're more likely to injure yourself with a knife when food starts piling up - try to keep your board as clear as possible in general - and you adjust your slicing motion or hands in awkward ways.”
She added: “Plus, who wants to be chasing food all over the counter? A larger wooden board - about 35 by 50 centimetres - is also likely to be a bit heavier, so it won't slide around as easily.”
Additionally, a big chopping board can also be placed over the sink when extra bench space is required.
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