Traditionally, butchers still use wooden cutting tables, so it is better to give preference to a wooden board in the kitchen, too. The best option is a hardwood board. It is not only strong and durable, but also has bactericidal properties. Lubricate the surface regularly with vegetable oil: it fills microscopic holes in the surface of the wood that bacteria could inhabit otherwise. After each use, wash the board with soapy water and let it dry. Examine the board for cracks: a cracked tool is no longer suitable for use, as pathogenic microorganisms will accumulate and multiply in the appeared micro-holes.