Do you have one chopping board in your kitchen and use it for everything? Then you may want to invest in a new separate one, especially if you eat animal products, for hygiene reasons.

Chefs and doctors recommend that you use one chopping board to cut bread, chop herbs and slice fruit, and use the other one exclusively for animal products such as meat.

For fish and meat, you should use a separate board and preferably one that's easy to clean and that has a juice rim. A separate board for dicing onions can also prevent unwanted flavoring.

The first two things to look for in a good chopping board are an anti-slip base and a design and material that makes it easy to clean. Remember that oversized boards can be nicer to chop on but also a pain to clean in the sink and may not fit in the dishwasher.

When it comes to materials, these are the key differences you should consider: