Anonymous wrote:

Anonymous wrote: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.

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

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.

So a bamboo is best for germy reasons?

Anonymous wrote:

Anonymous wrote:Epicurean. Light, dishwasher safe. Made in USA. Wont destroy your knives

This is the brand I have. They hold up really well. I hand wash.

What about the formaldehyde concerns? I was about to buy one recently but that stopped me.