PROS: These durable, place mat-thin plastic sheets are easy to store and bend, so you can transfer chopped foods without making a mess. Inexpensive and multicolored, they lend themselves to a system: yellow for poultry, green for produce, blue for fish, for example. Since you don't have to worry about chicken juices contaminating the salad greens, you won't need to stop and wash as you chop.

CONS: These mats are too thin and flexible to withstand the dishwasher. Use them on a resilient surface, like a butcher block, Corian, or a laminated counter (not stainless steel or granite), or your knives will take a beating. They are lightweight and may slide around while you cut (a damp paper towel set under the mat will keep it in place). Larger flexible mats — those that are at least 15 by 11 inches — stay put better.

CARE: Wash well with hot, soapy water. Dry thoroughly and store flat.

LOOK FOR: Flexi Mats (shown above), 15 by 11 inches, $13 for four, www.crateandbarrel.com.