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Food, Cooking, and Restaurants
Reply to "Wood cutting boards?"
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[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] Here's an easy alternative that my parents and grandmother did- cut raw meat in a stainless steel baking pan. Used to put it on a dishtowel - can use a silicon m,at so it doesn't slide. https://www.kohls.com/product/prd-2265877/fox-run-11-x-7-stainless-steel-baking-pan.jsp?skuid=99811307&CID=seo_offers&utm_campaign=SAG&utm_medium=organic&utm_source=google&utm_product=99811307 I use wood boards for bread plus slick plastic-scrap if nicked. Those are for produce.[/quote]
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