Let's talk chopping boards

According to Rodale News, expert Dean O. Cliver, PhD from University of California, Davis, conducted research on the subject and found that wood cutting boards contained less salmonella bacteria than plastic. On wood cutting boards, the bacteria sank “down beneath the surface of the cutting board, where they didn’t multiply and eventually died off.” On plastic boards, however, bacteria got caught in knife grooves that were near impossible to clean out, whether the board was washed by hand or dishwasher. So while sparkling new plastic cutting boards might be easy to disinfect, any weathered plastic board will hold onto bacteria.
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Glaucus said:
that's shouldn't be a surprise to anyone, wood is naturally antibacterial.
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But there are better types of wooden boards than others for your knives (not even talking end grain stuff).

For example, I would not go out and buy a bamboo board to do my main food prep on as they are not kind on knives.
 
Big wooden thing that i bought from IKEA about 10 years ago and its still going strong.

I only use plastic when cutting meat or fish, everything else on wood.
 
Plastic, wood is too much like hard work and I'll take my chances with the bacteria that survive the dishwasher cycle touch wood I've never had food poisoning at home!
 
Glass = no. Ever.

I use wood for virtually everything. Treat well, and clean well they'll do you just fine. There is a good reason all butchers (that aren't mass retail) use them.

That being said, I have a few plastic for large fish jobs (i.e. full filleting / squid cleaning).

But if I could spare the cash I'd buy a few more nice wood boards for fish use too.
 
i have a thin wooden one, think it could be bamboo?
it warps slightly but i just flip it round then.
best thing is it's easy to pick up and swipe your veg or whatever into the pan
 
It looks nice, in particular the ones like chess boards (need to see what you are chopping though) Tkmax has some decent end grains in less noble woods for < £20.
Personally used everyday though, like knives, so always out propped at end of work top.
Eventually I will drop it and am curious how robust the glue is holding the segments
 
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