We keep plenty of these on hand to prevent food borne illness, cross contamination etc by always using a clean sanitized cutting board.The ability to shape the board into a chute to pour whatever you have been cutting into a small container is a huge plus. We like multiple colors so while we are cooking we can keep track of which was used for what kind of raw ingredient. The low cost means that we throw them out when they start to get lots of cuts in them and start to trap contaminants.