If you’re investing in a solid set kitchen knives, a good cutting board is a must-have companion. “For a day-to-day workhorse used in my professional kitchen, I would choose an anti-microbial rubber compound board,” says Chris Scott, chef at the Institute of Culinary Education. “It holds less bacteria and is usually easy on your knives. Since it does get used and washed a lot, it’s resistant to splintering, cracking, and chipping.” However, some prefer wood cutting boards for their timeless look and ease on sharp knives. No matter what your personal preferences are, we can make your cutting board exactly how you want it made.