Cutting Boards

I used wooden one. They say wooden is better than vinyl or plastic because the bacteria that are around they stay more on plastic than in wooden. When I watch cooking series in T.V. they are always using wooden cutting board.

I like plastic cutting boards better than wooden.

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. !!HAPPY EASTER!! **AT PEACE WITHIN** ~~STAND STRONG IN YOUR BELIEFS~~

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.

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.

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 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.

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 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 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.

i like the board kind