What is the best kind of cutting board to get? Why?

Question

I heard wooden ones are bad cuz they are pourus and they hold bacteria in the pores even after you wash them

Answer 1

I would get two. A wood one is best for chopping things like vegetables on and it is better for your knives (they wont dull as fast). I would also get a plastic one for things like poultry where you can give it a good scrub or even put it in the dishwasher if you need to.  

Answer 2

I like the flexible plastic sheets.  I have several.  Can go right in the dishwasher.  You can use a different color for meat/chicken or veggies/fruit or just mix them up after washing.  They can fold so you can just about pour the ingredients into the pan/dish.  Using a wood one is nice, but after it's been cut up for a while, you can never really tell if it gets clean enough even after a turn in the dishwasher.

Answer 3

The white plastic ones are the best. Get a big one so you have room to work.

Answer 4

That is debatable, I ama former chef and we always had both when I worked, wood is better for veg, herbs and fruits and I always used a plastic or acrylic one when doing meats, poultry or fish they are easier to sanitize than wood, but unless the board is old and cracked it can do the same job for everything.

And with the cost now a days 2 boards are not a big investment, and they last forever anyways.

Answer 5

Wooden. It's strong and it lasts.

Answer 6

wood.  All that bunk a few years ago about how wooden cutting boards were bad was just that bunk,  it was proven that the wood used in cutting boards is a natural anti bacterial, as long as you clean it decently, as in soap and water and dry.