Originally Posted by kitchengoddess8
So do most people use plastic or wood? Is there much of a difference in performance?
Well there is a difference between wood and bamboo. Bamboo is actually a grass and is pretty soft. It tends to be a slower surface then plastic or wood. I am not an expert on bamboo but if the epoxy used is hard on knives then I would skip it and invest in a a hardwood like rock maple or walnut.
I think wood and plastic have their places in a kitchen. I use plastic for raw meats and wood for vegetation and such. With proper are a wood board will last forever.
Wood cutting boards require a little more attention then plastic ones and should not be put in a dish washer. I oil mine with mineral oil about once a month or whenever it looks dry in order to keep it from cracking. Wood has natural disinfectant qualities and draws bacteria into the wood where it dies. I also rub it with kosher salt and lemon juice, which bacteria does not like.
Wood can be sanitized with a 1 tbsp bleach to gallon of water solution. After you wash it with warm soapy water spray on a thin layer and allow it to air dry.
Once a year I sand it down a little bit and rub in some more mineral oil. You can use walnut oil too but I have nut allergies.
Hope this helps