Abstract: A culinary cutting board is disclosed. The cutting board improves sanitation and reduces physical space needed in food preparation. The non-porous cutting board includes a top piece and two identical and interchangeable leg pieces, which when attached to the top piece, elevate and tilt the cutting board. The tilt is such that grooves in the top piece facilitate the easy removal of juices into a collection device that fits under the elevated top piece and between the leg pieces, thereby saving physical space. The leg pieces can be disengaged from the top piece and all of the pieces can be cleaned in a high temperature washing system. The combination of elevation, tilt, and disengageable leg pieces makes for a cutting board with improved sanitation.