clipped

wood is far more benign to knife edges,IMO.

and I've read that plastic cutting boards retain bacteria much longer than
wood cutting boards. wood wicks away moisture while the plastic traps it in
the grooves.

Plus,I just like wood....so I guess I'm biased. :-)

YMMV and all that.



I can't imagine that plastic would harbor bacteria longer than wood.
With fine scratches from
knives, either would harbor bacteria unless cleaned properly. Any time
that I cut meat on a cutting
board, I use a 3M scrubber and soapy water for a quick scrub. Rinse
quickly with cold water,
wipe dry. Salmonella and e-coli are a little scary.