Cooking and Baking

Cutting Boards...

I'm strictly a wooden cutting board type of girl. I clean them thoroughly after each use (no matter what's chopped, sliced or diced on them). Lately I've come to love the bamboo boards as well. Just can't warm up to poly.

Do SEers have a preference?

The NYT published an article many years ago that had me just about dancing in the streets. Wood v. Plastic Cutting Boards

I'm curious to know - any preference?
Reason for preference?
Feel of the knife on the board?
Sanitary issues?

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