Need a new cutting board

A general use board or one for just meats?

I like inexpensive acrylic boards. They won't dull knives, can be run through the dishwasher to be sanitized, and are so cheap, you can buy a half dozen so you always have a clean one when you want it.

I have a good plastic with grips I use for poultry and meat. I have a good Boos for chopping vegetables and serving cooked meat.

Boos Walnut

Similar to this OXO

I decided to invest in a nice one that I could leave out on the counter. Other cutting boards already take up too much cabinet space. Last December Bloodroot Blades offered a limited number of Black Walnut end grain boards made by one of their handle material suppliers. Water's Edge Woods might have more. The board is beautiful, functional and extremely substantial. The end grain is meant to keep knife blades sharper, longer. It's certainly one of the best kitchen purchases I've made recently.

I like the composite epicurean kitchen series. Inexpensive. Dishwasher safe.
Epicurean cutting board

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acrylic boards

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I have never used acrylic. Seems like that would be hard.
I get a bunch from Caire restaurant supply. I think they are polyethylene.

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I have never used acrylic. Seems like that would be hard.
I get a bunch from Caire restaurant supply. I think they are polyethylene.

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You're probably right--I don't know that they're acrylic. They're white plastic. Every restaurant on earth uses them, in bulk.

I use very hot water and soap on wooden boards, but dry promptly. I agree w/your wife: simply wiping down a wooden board after cutting raw chicken is NOT sanitary. Don't soak a wooden board in water for an extended period of time, and dry it off immediately after washing.

I usually cut raw meat on a board that can go through the dishwasher on the sanitize setting.

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How do y'all clean your wooden cutting boards? I was ra

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Hot soapy water with an immediate drying with a towel. If I do cut raw chicken on it, I will put a light coat of salt on it for a few minutes while it is still wet before rinsing again and then drying.

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I use very hot water and soap on wooden boards, but dry promptly. I agree w/your wife: simply wiping down a wooden board after cutting raw chicken is NOT sanitary. Don't soak a wooden board in water for an extended period of time, and dry it off immediately after washing.

I usually cut raw meat on a board that can go through the dishwasher on the sanitize setting.

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All of that..... and to preserve the life of the wood, it's a good idea to rub a little mineral oil all over the surface about once a month until absorbed into the grain. Keeps the wood from warping.