Sasha wrote:
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After having a doizen or so comercial cutting boards split and thrown
into trash I want to make my own.
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Sounds like too many trips thru the dishwasher to me.
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"Robatoy" wrote:
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Is this a cutting board for 'work' or 'looks'?
If it is for work, a slab of polyethelene is the best choice. Won't
hurt your knives and is food safe.
Wooden boards need to be looked after with more care and make sure you
use food-safe adhesives and finishes. That also means NEVER to use
peanut oil to finish your board.
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Not sure if it is polyethylene or polypropylene that is FDA approved,
but without a doubt, plastic is for dough and wood is for show, to
paraphrase the golf metaphor.

A 3M scrub pad, some soap and hot water is all that is needed to keep
things sterile.

I probably wash and scrub mine 5-6 times while doing the prep for a
meal.

Am paranoid about immediate cleaning board after cutting meats,
especially chicken.

You want to be anal about it, scrub board then pour some household
bleach over all surfaces and let air dry.

The "poly" slab I'm using now is at least 25 years old and can
probably last at least another 25.

If I want a board for show, wood it will be.

If I want a board for dough, poly is for me.

YMMV

Lew