Quote:
Originally Posted by RickFLM4
I was going to start another thread but decided to sneak this in here:
What is everyone using for cutting boards? I have some Oxo and other non-wood boards that I put in the dishwasher and replace every so often. I was considering trying a nice (decent not top of the line) wood board again. It requires more maintenance but is better on knives and the plastic board, once sliced into, don’t have the anti-bacteria advantage I thought they did based on some recent reading. Anyway just wondering what others use and suggestions. Boos? Virginia Boys? I’m sure someone here has accumulated some knowledge they can share.
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I just got a new Boos for roasts.
For prep, I just use the plastics.