Place the stack of phyllo dough sheets on a cutting board and cover it with a slightly damp towel.
You can then transfer the duck to a cutting board to carve it, once you've presented it to your guests.
When you are done, rinse the cutting board thoroughly and let it air dry.
After the initial plain water scrub, wash your cutting board in hot soapy water.
The type of cutting board you use is significantly less important than knowing how to clean it.
With a thin chisel pare straight thru the board onto a cutting board.
Then, as shown in Fig. 3, place each quarter on a cutting board and with a sharp knife shave off the cabbage.
Resting the rudder on a cutting board, pare to this line with a chisel.
A cutting board should always be at hand to chisel and pound upon and to save the bench-top from all ill use.
The quill should be split with the point of a small, sharp knife, the feather being held on a cutting board.