On 31-Aug-2007, JimnGin > wrote:

> 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

I have only personal preference as a basis for my choices. My primary
cutting surface is a 30" X 60" butcherblock installed on an island and 37"
above the floor. I use a 19" X 13" X 3/4" wooden board solely for heavy
chopping with a large cleaver. This board is considered expendable and
is treated as such. I use a plastic board specifically for fowl and such
other cutting tasks as are inherently messy. That choice is dictated
solely by the need for frequent washing with soap and water which wood
does not tolerate well.

I also have a simulated marble board (12 X 18 X 1/2) which is cutesy,
but my knives don't like it. It makes a very serviceable pizza stone
though, so it stays.
--
Brick(Save a tree, eat a Beaver)