We use both here, but I prefer hard rock maple. Mrs Hoot prefers plastic.
That HAS to be a Sani-Tuff with a different logo.
I use High Density Polyethylene boards...USDA...FDA Approved...Will not chip crack or warp...Non porous....Will not dull knives...Dishwasher safe.....
I have an old maple end grain butcher block table. IMHO maple or oak rocks!
You and your vintage kitchen make me jealous. I've looked at Boos tables but something like yours is appealing. I'd love to get a block from a retiring butcher.....
is that the one that "heals" itself? i think i remember the frug or another chef talk about how good a rubber cutting board is.I use a VERY heavy synthetic rubber Chinese board
look here Top Choice Rubber Reversible Cutting Boards
never had a problem with it - using 30 years now.