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Old 06-09-2011, 06:21 AM   #31
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Marble
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Old 06-09-2011, 08:54 AM   #32
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Marble
Only if you want to ruin your knives.
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Old 06-09-2011, 09:48 AM   #33
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I have two cutting boards I keep under the sink--one is 1/2 inch thick plastic--rubbery the other is 3/4 inch wood, both are about 30 years old, they last forever. I also have an under the cabinet sliding wood one, which helps with fiber in my diet.

A show (that I detest) was on yesterday. In storm ravaged areas, cut a 1 to 1 and 1/2 inch slab of wood from the top of the stump (a round) of a toppled tree, just ask someone with a chain saw. Leave the bark on it. Let it dry/cure for at least a month. Sand the top and bottom with 100 grit sandpaper and an orbital sander, then with finer grit sandpaper until smooth. Coat with butcher's block oil (found in hardware and big box stores), letting it soak in, reapplying 5 times or so. Very nice to look at and very useable. (Dishwasher safe, probably not.)
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Old 06-15-2011, 01:00 PM   #34
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I would say wood is the best, otherwise plastic is good but the small knife marks in plastic will just hold bacteria in it even through washing it. and never buy glass! a glass board will dull your knife so fast its just terrible and i hate the sound
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Old 06-15-2011, 11:55 PM   #35
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I would say wood is the best, otherwise plastic is good but the small knife marks in plastic will just hold bacteria in it even through washing it. and never buy glass! a glass board will dull your knife so fast its just terrible and i hate the sound
Standard practice for plastic boards is to bleach them. This is very effective.
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Old 06-16-2011, 06:23 AM   #36
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I also go for the plastic. Once a month or so I stick them in a bleach solution (I don't have a dishwasher, but they are dishwasher safe). l don't like the sensation of knives on glass or marble, sort of like fingernails on a chalk board, to me. I do usually have a more attractive one for serving cheese and fruit on (it is bamboo, which also is dishwasher safe).
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Old 06-16-2011, 06:47 AM   #37
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I have two. One is plastic I use for raw meat. The other is wood I use for everything else. Both get regular bleach treatment.
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