Q: Can we talk about the best wooden cutting boards for carving cooked meat? Mine was ancient and had developed a split, so I chucked it — there was no way I could carve a chicken or other cooked meat on it without juices leaking all over my counters.
I need to replace it, but am not sure how much I should spend for the best quality. I would like one with grooved edges to collect runaway juices, ideally. Thanks Kitchn editors and readers!
Sent by Joey
Editor: Readers, do you have a carving board that you can recommend? In the meantime, check out this hack that you can make with a regular cutting board and a baking sheet!