When cooking, should I use a wooden cutting board or a plastic one?
I use built-in butcher block wooden ones for bread and raw meats. Color coded plastic for veggies, fruits, beef, chicken, pork and other meats. Meat ones have a well around the edge so juice doesn’t get away. Plastic goes in sanitary cycle of dishwasher. It’s not good to use the glass boards if you care about your knives; they can dull your knives with a single use.
They used to think that plastic was best but have found that actually bacteria can hide better in plastic or synthetic and that wood has certain natural elements about it that repel some bacteria naturally. But small synthetic ones are nice to use just for meat and can be put in the dishwasher. We prefer wood but have a separate board for meat and one for other foods, even one small one for breads. We scrub with baking soda between meat uses and always keep them in good shape with food grade wood oil. If you like your knives you will never use glass or marble. Even cutting on your dinner plates will dull or ruin a knife.
