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Old 09-05-2011, 12:19 PM   #11
Assistant Cook
Join Date: May 2011
Posts: 47
I have a new/old cutting board. My father made me a cutting board out of the old wood my grandfather had curing in his barn. I use it for cutting meats and it is probably one the most loved pieces in my kitchen.

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Old 09-05-2011, 12:32 PM   #12
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I happen to like synthetic boards. I have two thicker ones for chopping, and a slew of the small ones for slicing and other purposes. I like synthetic because I periodically want to bleach my kitchen sinks. When I do that I dump the boards in as well. Everything gets washed, sanitized, rinsed. Oh, don't forget coffee and tea mugs with stains. And lids to plastic pitchers ... anything.

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Old 09-05-2011, 05:11 PM   #13
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Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
With respect to the longevity of woodenware,, I have and use several Munising chopping bowls and an 18 X 24 cutting / kneading board that have been in my family for the better part of one hundred years. Unfortunately, like many great American companies, they're out of business. You should not be disappointed If you can buy a second hand one that has been well cared for.

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