Wondering what you consider the best cutting board material . . .
there seem to be so many out there, all claiming to be the better than the others, for one reason or another. From a cook's perspective, what's best? And why? Thank you. ;o)
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7 Comments
I love plastic cutting boards, especially the giant white ones which are all purpose. To be safe though, have colored ones for meat, fish, poultry, vegetables.
Wooden ones are great, but bow easily meaning they turn upwards at an awkward slant, and crack if you do not apply wood oil.
Skip those flimsy thin so-called cutting boards, as they slip as well.