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Can anyone recommend a good quality chopping board?

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Can anyone recommend a good quality chopping board?

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Go for a good, strong, thick wooden chopping board. They can be scrubbed and bleached for years. If it is left with cut marks, don’t worry about food particles being left in them. The enzymes will be absorbed and broken down by the wood.

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Well for meat I use a plastic chopping board (I have one for red meat and one for white meat) and for veggies I use a bamboo board.

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