Review on Resort Chef Non-Slip Safety Mat: Keep Kitchen Cutting Boards Secure, Hygienic, and Dishwasher Safe by Melvin House

Great chopping boards. They may not be 100% professional, but they are great for the home cook or everyday cook. i like colors I use red for meat (there can't be cross contamination, so ONLY the meat has ever touched the red panel). and it's easy to remember. Red meat. and red for *HEY BIG Cuff! DON'T CUT ANY MORE ON ME!*Green board.of course.vegetables! Green too because I can chop any veg as much as I want on it and I don't have to worry about germs. Blue represents seafood. Because the sea is of course blue! :-) The yellow is all that needs to be cut and it won't cross-contaminate. Yes, my knives leave cuts on these boards. But good, sharp knives WILL leave cut marks on ANY board, even maple boards. It's just not as easy to see markings on some boards as it is on others. These marks are superficial and I'm not worried about them at all. I've been using these boards daily for a while now and there's no real damage, just scratches on the surface.