Review on Greener Chef Cutting Compartments XX Large by Shay Badger

At first I thought it was expensive compared to others. But in this order there were two boards, although only one can be seen in the picture. The smaller one is great for serving cheese and nuts. The large is great for prepping or serving a wide variety of cheeses, fruit, nuts, etc. But I only use it for prep. I always leave mine on the counter. Chalkboards are easy to clean if done immediately after use. The grooves around it collect a small amount of liquid, although they can be deeper. The small cutouts are great for small amounts of chopped food (e.g. minced garlic or chopped chipotle peppers). They aren't big enough for most things I cut. Don't forget to oil the boards upon receipt (mineral oil, not vegetable oil). And I wipe mine down with water immediately after chopping veggies. I don't use it for meat, although it's advertised as a "organic wood meat cutting board". If I were to use it for meat I would clean it with warm soapy water immediately after use. In addition, it is good to periodically lubricate it with oil, depending on the intensity of use and washing.