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Old 05-07-2009, 11:55 AM   #11
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I know it is a grass. So far it has been gentler than plastic.

Robo410 is offline   Reply With Quote
Old 05-07-2009, 02:54 PM   #12
Senior Cook
Join Date: Oct 2008
Location: Beautiful Brooklyn NY
Posts: 325
I know I posted this before - I use plastic and hard rubber cutting boards
I sanitize with vinegar/peroxide or weak bleach solution.
Hard rubber will not present a sanitary problem and will not dull your knives.
Get rid of the glass - see below for link to rubber cutting boards.
Professional Rubber Cutting Board

anything that does not kill me makes me stronger
mike in brooklyn is offline   Reply With Quote

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