A large ultralight cutting board. 15.7 x 9.1 in., 2.4 mm thick polyethylene.

Nearly sixteen inches is a real board. Most camp boards are small enough that food falls off the sides, which is how you lose half an onion into the dirt.

At 2.4 mm it is a flexible sheet rather than a block — which means it slides flat into a tote, a drawer or behind a seat, and you can bend it to funnel chopped food straight into a pot. That second thing is the real reason to own a thin board.

Polyethylene is the standard cutting-board plastic: knife-friendly, non-porous and dishwasher-tolerant in a home kitchen.

Buy two. One for raw meat and one for everything else is the only food-safety rule that matters in a camp kitchen, and at eight dollars each there is no excuse.

Hand wash with warm soapy water and dry thoroughly. Avoid abrasive cleaners.