We always use glass cutting boards. Much more sanitary, just throw them in the dishwasher. Knives can be sharpened.

We use several wood cutting boards. Good for your knives and more sanitary. If they get smelly (from onions, etc.), then I'll wash with lemon juice.

The research goes back and forth on plastic versus wood for meat. If you wash by hand, wood seems like the winner. but plastics might be better if you're putting it in the dishwasher.

In any event, I think the more important thing is to have separate cutting boards for meat and for other items.

Anonymous wrote:http://www.amazon.com/Flexible-Cutting-Board-Antibacterial-Contamination/dp/B00FYEWL7W/ref=sr_1_30?ie=UTF8&qid=1390271008&sr=8-30&keywords=cutting+boards

This looks horrible for knives though. Maybe put one of these on top of a thicker cutting board?

I remember Alton Brown doing a test and turns out wood are the less germy. I always use a wood one for meat and a separate plastic one for everything else.

But I would love a better method too. Definitely bleach solution periodically.

We use the Epicurean cutting boards which are dishwasher safe and hard enough that they don't get the cuts for debris to get into like plastic ones. They also come in different styles so you could pick one board to use just for meat.

Anonymous wrote:Glass is the worst conceivable material for a cutting board.

It's more sanitary but will kill your knives dead.

Glass is the worst conceivable material for a cutting board.

I use a glass plate for uncooked meat.

http://www.amazon.com/MIU-Flexible-Cutting-Board-Set/dp/B00011RTE8/ref=sr_1_2?ie=UTF8&qid=1390276459&sr=8-2&keywords=plastic+cutting+boards

I use something similar to these from Bed, Bath & Beyond. Use them, then throw in the dishwasher. When they finally start looking worn, I throw it away.

Thanks for the suggestions!

I like the Dexas brand plastic cutting boards. They are made in the USA and dishwasher safe. I have one I use for raw meat only and the others can be used for pretty much anything. When they get worn out and have two many knife scratches I toss them and get new ones. They are pretty affordable so I don't worry too much about that. I'd rather have something I know is clean and sanitary.

We use a glass one just for cutting meat.

I have two cooking plastic cutting boards I use for everything - raw chicken, veggies, fruit, etc.  When I cut raw chicken, I use a knife to scrape any bits into the sink before placing the cutting board in the dishwasher.  However, the boards frequently come out of the dishwasher with what looks like teensy pieces of chicken fiber or fat in tiny grooves in the plastic.  It looks white and shiny.  It's grossing me out.  I need to dump these and get new cutting boards, but what is the most sanitary way to do this?  Glass?  Disposable?  Plastic but one for meat only?  Thanks.