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Food, Cooking, and Restaurants
Reply to "Wood cutting boards?"
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[quote=Anonymous]Microbiologist here. Ha. I have a bamboo one with grain parallel to the surface - "the worst", something cheap that's more than 10 years old. I hand scrub it with dish soap and air dry it. It's held up for 10+ years and never made us sick. I do plan ahead and cut ingredients made to eat raw first, before cooked fruits/veggies, before meat/fish. I never re-use a dirty board to cut something to eat raw without first washing it. If I forget, I just wash the board. We have a plastic board somewhere, that I never use because of microplastic concerns. And I have a lovely decorated glass cutting board that I use to display cakes on. [/quote]
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