jas, I have a piece of marble, that I LOVE using as a cutting board.

About 1980, while at my sis' house, we saw all the marble on a pile outside an old villa that was being remodeled. We picked up several nice marble pieces.

Then one morning a front end loader came along and scooped it all up, and tossed it in a large dumpster.

We wished we had gotten more.

Meanwhile, there were enough pieces for all siblings and cousins to get marble cutting boards. :)

I am still very happy with mine. The only bad thing, it was very heavy in my suitcase. LOL

Moni

My son bought me a couple of plastic ones, but I prefer wood. I think the "experts" have changed their minds about plastic vs. wood re germs, although I still use my plastic ones for cutting juicy meat. And I do put them in the dishwasher.

I've had knives skid on the plastic, which I don't like at all.

I'm sure if you keep an eye out you can find a nice, big wood cutting board for lots less than $50.

Hardwood cutting boards, hands down. As long as you sanitize and oil them, they'l last for years. I have one that was my mom's and it has to be at least 50 years old. Maple and solid as a rock. The plastic and stone ones dull good knives. I'm very particular about my knives and have a large assortment of Wusthof, older Sabatier, and Forchner. When I am toting my knives to bring to a potluck, shower set-up or other event where I know there will be no half-decent knives, I'll bring along a plastic cutting board and my cheaper Chicago Cutlery knives.

I have a maple 24"x24"x2" cutting board that I have been using for many years. I like it because it doesn't dull the knives like plastic/glass/granite/marble does. Wood also has a natural bacteria-killing property, plastic and glass don't; which is why most professionals prefer wood.

Check out places like Ross and TJMaxx, in the housewares section. They have assorted cutting boards. I bought a small bamboo one that I love. Perfect size for the little cooking that I do. I also have a built in chopping board in my cupboards, and a larger wooden cutting board.

I used to use wood, but in the humidity here in FL, they fall apart in about 5 years. I use plastic, and love it. My friend got a piece of Corian from a friend who does countertops, which was just the right size for a cutting board, and she uses that.

Depends on what I'm cutting..I use those thick white plasticy ones most of the time..I have some of the thin plastic ones I use for chicken.(they go in the dishwasher easy!)
I have a beautiful wood one that I use for fruit and cheese.

I have a wooden one that I use for everything including raw chicken and other meats. I just wash it with hot soapy water after each use and have never had a problem.

I use a plastic one for onions and put it in the dishwasher. On my last built in cutting board, the onion juices permeated it and would flavor apples when I cut them. I jsut could not remove the onion flavor. Now I use a large maple board for everything else.

I do scrub it down well and I oil it with mineral oil I buy at the drugstore. If you buy cutting board oil at the cook stores, you pay through the nose for the same stuff.

Can't stand the plastic ones, had one for a few years but the knives would always slip and would cut myself sometimes. I've gone back to wood.

I like both. I have a large wooden cutting board I keep out on the counter all the time. And I have a small plastic one for small jobs, like if I want to cut up an apple for a snack. I wash the plastic one in my dishwasher and the wooden one in my sink, as needed.

I have a plastic one I use for meat and an island with a walnut top I use for fruit and vegs. I don't like the plastic one and would love to have a bamboo one, but how do you sanitize wooden or bamboo cutting boards?

I have both and use both. We eat ALOT of onions, and those are always cut on the plastic boards...so they can go into the dishwasher. Bread is always cut on the wooden board...not sure why, just is! LOL

I used to have wooden ones but now I use the plastic ones and love them. There are 2 kinds of plastic ones. One is very hard and it's easy to slip and cut yourself. The other kind is a little softer and doesn't slip. I love being able to put them in the dishwasher to sanitize them.

Linda

I have a beautiful Wooden Board I got at Tuesday Morning. Just keep it clean and oiled.

I have a glass cheese board.

Gayle

I have both...and always mix beach/boiling water 10:1 in a bowl to pour over them after use for onions or meat cutting. A reserved portion is then used to sanitize food prep area of countertops.
Suzi

I use cheap paper plates for about 95% of my cutting and throw them away so I don't have to worry about germs or sanitizing anything. The rest of the time I use a plastic one that can go in the dishwasher.
Pat

I read a study--the actual study--that found that bacteria don't grow well on wood. Even without bleach.

So w/ decent cleaning, germs are not an issue. You should use the kind you like.

I like to put mine in the DW so I use plastic.