In Culinary Fundamentals we are taught to use a rubber mat under our cutting board. This is one of my favorite at home tips that seems like it should have been so obvious and I can’t believe how many years that I was cooking at home with slippery cutting boards. I use rubber that I cut from a roll of carpet lining and it’s a game changer. I have seen chefs online giving the tip to use a wet paper towel, but that is wasteful when there is probably something around your house that you can repurpose and reuse. Let me know if you find something creative for your stabilization!

Another note on cutting boards, I like to have one that is just for raw meat. This is not necessary, but just something that I have always done. I also have separate cutting boards for savory and sweet preparations. I started this about ten years ago when my beautiful apple crostata tasted like garlic. Some people go into buying a set of cutting boards for veggies, meats, fish… Whatever works for you and your space. Happy cutting!