Cutting Boards

Your plastic like ones are VINYL. And oddly enough, there was a study out quite some time ago that tested the bacterial survival rate on different surfaces.
They started out this study, presupposing that vinyl would be way better than wood.
But in fact the opposite was found. Apparently bugs die fairly quickly on a wooden board as compared to vinyl.
But I use strong bleach to kill buggies anyway.

I prefer the plastic boards as the wooden ones get cut up too much and the stain badly. The one I have I use only for bread and it really annoys me as the the knife sticks some times.

I would also have thought the plastic is more hygenic as the wood absorbs so much. Wouldn't the best be marble as that wouldn't get cut up at all.

I have 2 cutting boards Fishmomma and that is good enough for me..they are both the old wooden type..one is huge and that is the one I cut veggies on..the other is a bit smaller and that is the one I might use for meat..
I cook more veggies than meat so there is the reasons.
I love my wooden cutting boards

I don't ever use the wooded ones for cutting meat of fish as I don't think they would clean as well and might harbour bacteria.
But I use them for bread and veggies all the time.

Hi there... This is such a clever idea, and also good food safety measures to take... We have 3 wooden boards, which are used for red meats, chicken and veges... I use to have the plastic type, but found that after awhile it becomes scruffy and the plastic start to stick up off the surface, personally I think these boards are great for temporary use... Have a good one...

I have two cutting boards and they are both wood, because as bcmile wrote the wood one kill the bacteria better than the plastic one. They are also better for the knives. I Wash them off with white vinegar too to help kill any bacteria. Some time I use a paper plate if I'm only going to cut up a little bit of stuff.

I have a hard plastic one that I use for everything. The only thing I was ever taught about wood cutting boards is that you don't want to cut raw meat on them b/c the meat juice seeps into the wood and will cause food poisioning on other foods.

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We have 2 vinyly ones, we use one for meats and the other for everything else. I like the vinyl because I can put them in a sink and pour boiling water over them to sterilize them. We do have a wooden board as well, but we only use that for serving fresh bread at the dinner table.

I have several cutting boards. I have four flimsy colorful cutting boards for easy pouring of my food into a pan and one woodedn cutting board. I like both of these types of cutting boards.

I prefer wooden boards, but I've messed up a few running them through the dishwasher. I now understand you can rub salt on them. I have two plastic ones now I again run through the dishwasher after every use - that's why I like them. Having different ones for the foods is probably a lot smarter way to go. All this being said, for some reason I loved my huge wooden boards for breads. Lost them in a few moves ago and they sure would be hard to replace.