Which Board Size for Which Kitchen: A Sizing Guide for Sales Staff

Too small to work on, or too big to wash: the wrong size is a common reason why a good board ends up in a cupboard. Four questions help your staff recommend the right one.

1. Four questions to ask

• How many people do you cook for?
• What do you cut most often?
• How much free worktop do you have?
• How wide is your sink?

2. Typical sizes and what they are for

• Small, about 20 × 30 cm: breakfast, fruit, a quick snack
• Medium, about 35 × 25 cm: everyday cooking for one or two people
• Large, about 40 × 30 cm: family cooking, meat, large vegetables
• Extra large, 50 × 40 cm and more: carving, baking, serving for guests

3. Rules of thumb

• The board should be longer than the longest knife used on it.
• It should fit into the sink, at least at an angle, or it will not be washed properly.
• It should leave room on the worktop for a bowl beside it.
• Between two sizes that both fit the sink, recommend the larger one.

4. Thickness and weight
A thin board of about 2 cm is light and easy to store. A thick end-grain board of 4 cm or more lies steady and lasts longer, but it can weigh several kilograms. Ask who will lift and wash it, and let the customer pick it up.

5. Shape matters too
Rectangular boards give the most space for cutting. Round boards are for serving. A handle helps with carrying and a juice groove with meat and juicy fruit. Feet add grip, but a board without feet can be used on both sides.

6. A tip for the shop floor
Keep a tape measure at the shelf and print the dimensions large on the price tag. Many customers know their sink and worktop only roughly, so offer to hold the board until they have measured at home.

7. Online
State all three dimensions and the weight, and add a photo with a hand or a loaf for scale.