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Reply to "cutting board: wooden or plastic?"
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[quote=Anonymous]We use both, grabbing whatever's convenient at the moment. The big maple one for big projects or carving meat, a plastic one for quickie jobs or for raw meat since it can go in the dishwasher. Wood is fine if you take care of it--keep it oiled, and if you've been cutting meat, wash with a mild vinegar or bleach solution. If you neglect it--wash with soap, then let it dry out and get cracked--that's when it becomes a microbial nightmare. Regular oiling (food grade mineral oil) keeps the grain tight, which is what you want. I also really like our bamboo boards, but I tend to use those for serving (cheese, etc.), so I don't want to hack them up with chopping marks. (Even though they could take it just fine.) [/quote]
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