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Reply to "kitchen counter: pros and cons of wood?"
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[quote=Anonymous][quote=Anonymous][quote]Restaurants aren't allowed to use wooden chopping boards or utensils because they harbor bacteria. Just a thought.[/quote] Weren't there some lab tests a few years back that showed that wood harbors fewer bacteria than plastic? [/quote] Yes, I think you're right. The wood "heals" and the plastic doesn't, so there are more crevices. That said, I think granite or other solid surface would harbor even less. And you do wash wood cutting boards with very hot water and soap -- I don't know if you'd do that for a countertop as easily.[/quote]
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