The butcher’s block at Ottomanelli Brothers.

Mark encourages home chefs to purchase at least four different chopping boards: one for chicken, one for beef, one for pork, and one for vegetables. (Alas, I have only two: one for meat and one for vegetables. Whoops.)

To clean chopping boards, Mark suggests adding a very small amount of bleach to water (about a teaspoon to a gallon) and wiping down the board after each use. (I fail on this point as well, but plan to do better in the future!)