Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> Bob Muncie > wrote:
>>>
>>>> Omelet wrote:
>>>>> In article >,
>>>>> ChattyCathy > wrote:
>>>>>
>>>>>> I've always used a separate cutting board for raw meat, didn't have to
>>>>>> read any rules to figure that one out.
>>>>> I just wash it well between uses.
>>>>> I will most often cut the meat up last when prepping a recipe, but
>>>>> that's generally because the meat goes in last!
>>>>>
>>>>> Made a pan of hash for dad this morning and cut up the onions first as
>>>>> they had the longest cooking time, then the potato. I scrubbed off the
>>>>> board then cut up the meat. The meat was pre-cooked tho' so that might
>>>>> not count...
>>>> I use a poly material flat mat that you just lay down on the counter to
>>>> cut/slice every thing. Wash & dry like a regular dish.
>>>>
>>>> Bob
>>> I just feel a cutting board is a cutting board.
>>> I keep them clean. Just like any other "dish".
>> You got me there :-)
>>
>> But does your cutting board weigh about one Oz?
>>
>> Bob
>
> Not hardly. :-) I don't care about the weight.
> I LIKE my oak cutting boards. I have 3 in 3 different sizes.
> I only get the big one out if I need the space.

I have a cutting board that is eighteen inches wide by 30 inches long,
custom made by a cabinet maker friend from hard rock maple many years
ago. That thing has traveled the world with us in my suitcase. He
laminated strips of the maple so that the cutting edge was perfect. I've
used it almost daily for over thirty years and it's still as good as new.

I use one of those plastic cutting boards for meat, run it through the
dishwasher, buy another about once a year.