Cutting Boards

[*crikey*mate*]

I use big wooden ones. rotate 3 for general every day use 

Wooden Butchers block for big stuff

Marble slab for pastry and chocolate

Wooden thing with ledges for pasta

at work we have to use stupid plastic ones in 5 different freakin colours depending on the food - waste of time continually swapping bioards around and they're slippery as all get up - safety hazard, yet the powers that be say we have to use them, (when they're looking)

they coloured ones look shocking too once they get a bit if wear, at least the white ones you can bleach and they always look clean

White = General Purpose Dairy

Green = Fruit and veg

Red = Raw Meat

Blue = Cooked food

Brown - Fish and seafood

yellow - Raw poultry

What do you use?

[j*oono]

On a chat board!  LOLOL

[*crikey*mate*]

I'm at work earning money whilst I'm here

are you?

[flashie*]

Paid by the word?...............

[j*oono]

I'm not trying to make it personal.  I just thought it was pretty funny, that's all.  I'm vacuuming though if you really want to know.  

[lloydslights]

I think I've just been dealt with on a chopping block - no mincing of words either.

DEB

[cherry*135]

I have a black plastic, chopping board with  rubber like material around the edge and another white one(neoflam) that has rubber type material around one end and the handle bit, therefore they don't slip. Plus about 3 white ordinary ones.

Cleaned in the dishwasher.

Also have a wooden one, youngest made at High School.. unused.  She doesn't even remember making it.. must have had lots of help I think.. as it is strips of different timbers joined together