On 4/11/2018 11:00 AM, John McGaw wrote:
On 3/29/2018 10:06 PM, wrote:

Plastic isn't the greatest idea for cutting boards. Bacterial loves
to hide in the cuts in a cutting board. Wood has natural disinfectant
properties. Plastic doesn't. The cuts in wood, particularly
end-grain boards, is self-healing, too. Plastic is also ugly.

I have made some very pretty high-quality end-grain cutting boards. That
said, what I use in the kitchen is commercial-quality UHMW plastic. I
can and do sanitize my plastic boards with bleach and run them through
the highest temperature 'sanitize' cycle on my dishwasher. Try doing
that with a wooden board -- you probably can't do it more than once.

We have one plastic cutting board, and a slew of wooden ones. Clean
them with soap and water. My family rarely gets sick, so can't be too
bad. Besides, there is a LOT of debate over wood being safer than
plastic. I don't buy any of it. Simply wash things off and don't worry
about it. Germs are everywhere... Get out of your bubble...

--
Jack
Tolerance is the virtue of the man without convictions.
http://jbstein.com