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What kind of cutting board do you prefer?

15 years ago

I've been using the coloured heavy duty plastic cutting boards for years. I like that they can be bleached and thought they were safer than wood. Plus they can be put in the dishwasher, even though I don't have one!

Everyone on tv uses wood, and I love the look of wood. In our local restaurant supply store they've got beautiful wooden boards, really thick and large but for about $50. I can't justify spending that kind of money.

Do you think plastic is better or worse than wood for harboring germs?

BTW, I recently read that the plastic dulls knives. I never knew that. I've always understood that glass dulls knives quickly, plus I couldn't stand the noise glass cutting boards make.

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