Anonymous wrote:I can't imagine ever cutting raw chicken on a wood board that I can't run through the dishwasher.

Fun fact, my parents have been using the same cutting board since I was a kid. I'm 50. Yes it is worn down. They do not have other cutting boards, so everything gets cut on it (even chicken). They only wash with soap and water. They have yet to poison someone in nearly half a century.

Anonymous wrote:Sorry, this time with the link: https://epicureanusa.com/pages/about

it's paper mixed with plastic resin

Anonymous wrote:I can't imagine ever cutting raw chicken on a wood board that I can't run through the dishwasher.

I've heard glass will completely mess up your knives, and even worse, could leave shards in your food.

Of course you do not need to put a wooden cutting board in the dishwasher. Wood is naturally antimicrobial.

Sorry, this time with the link: https://epicureanusa.com/pages/about

OP here. I just found these. Not plastic, not metal, and dishwasher safe. I think I may have found a winner, winner chicken dinner.

I can't imagine ever cutting raw chicken on a wood board that I can't run through the dishwasher.

I've heard glass will completely mess up your knives, and even worse, could leave shards in your food.

Anonymous wrote:Wood is fine. Wash it, dry it out, relax.

Honestly, do you people think making these kinds of choices will prevent you from dying? They won't. They'll just prolong the agony.

Lol. Wood is the best. I have two main wooden boards, one is veggies and fruit only, and the other is for meat. The veggie one will get a quick rinse between veggies and is washed with soap when I’m done. The meat board gets more vigorous scrubbing after use. Wood is antimicrobial and safer than plastic in that respect.

https://pubmed.ncbi.nlm.nih.gov/31113021/