Meat lovers know to let that special cut of steak or roast turkey rest before cutting into it so the flavorful juices have a chance to reabsorb back into the meat.

It’s these delicious juices that John Pitner, owner of a kitchen and housewares store, was thinking about when he had the idea for concave cutting boards. He partnered with the pros at Architec to make them a reality.

These specially engineered boards make all that juicy flavor flow to the middle, not right off the edge—saving the liquid to further marinate the meat. Another juicy option? Add some herbs and create a “board dressing.”

The concave board isn’t just for cutting into meats. It’s perfect for fruits, too. Just think of all the sweet juices in watermelon, pineapples, and tomatoes.

The board took over two years and 35 iterations to engineer perfectly, including the non-slip gripper feet. The result is a stunning wooden or poly carving surface that looks equally as beautiful for prep work as it does for serving.