I have been using plastic cutting boards, and they are getting really
nasty. I am going to replace them, and am wondering which type to get.
>From the little research I've done, it seems that wooden cutting
boards are best. Is this correct? If so, what type of wood works best?
How many should I have? One for each type of food I'm cutting; ie: One
each for vegetables, bread, red meat, poultry, etc? What should I look
for, and what should I avoid? Thanks once again for your help!

JimnGin