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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Always hardwood. One of mine is 20 over years old and still going. As long as you maintain them they will be fine. Never had an illness from them.[/quote]

Can you please describe how you use it? It’s a dumb question, but how do you clean it between meats and everything else? [/quote]

Soap and water and making sure it completely dries are sufficient.  Wood naturally sucks moisture in as it dries which kills bacteria on the surface.[/quote]

That’s easy enough. It’s exactly what I do with my plastic cutting board. I want to move away from plastic so I was very interested when somebody created this thread. Thanks for the information.[/quote]

Plastic actually is more likely to trap moisture because it doesn't dry the same way as wood does.  So plastic you do actually have to be more aggressive about cleaning.

It is funny how stuff they sold us on being more hygienic in the past turned out to be the opposite.[/quote]

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