Addition to 1st Message today -The link sausage I cut is hot from steaming water and drips grease when cut. It'd be ideal to have a board with holes so the grease can drip thru and be caught by pan underneath. Tell me I'm not just dreaming, please! A board with holes and pan underneath that also has edges 1" or more high to catch food rolling off the board? greatsecy15@excite.com THANKS