There is plastic and then there is plastic.

Mine wern't expensive ones but they are pretty good.  I did have a slippery one but I ditched it and shopped around..

I mostly only use two.  Green for raw chicken and red for just about everything else.  I also have a couple of wooden boards including a pretty, possibly antique pie crust wooden board for cheeses.

Yeah, that was it, it was the type of plastic, some of them stain too.

I use a black one for onion garlic and ginger.

That is interesting about wood being better for knives, makes sense.

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@donnashuggy wrote:

Yeah, that was it, it was the type of plastic, some of them stain too.

 

I use a black one for onion garlic and ginger.

 

That is interesting about wood being better for knives, makes sense.

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are you a supermarket?

they have easter eggs out in january..........you have movember out now

you'd be surprised 🙂

I have only ever used wood, I rotate about 3 of them and they get cleaned immediately after use, no sitting around. Would not use glass or plastic ones.

My Dil had a thing about using plastic when she first married my son, these days there are no plastic ones in their house only some very good wooden ones that also get cleaned immediately after use.

Oh and like Lind I also hate cooking.

Plastic boards won't slip around if you put a damp cloth underneath them

Such dexterity is both admirable and enviable.

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@imastawka wrote:

Plastic boards won't slip around if you put a damp cloth underneath them

 

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yes, but the food slips around on top of them!

You should put a wet cloth or wet paper towel under any cutting board if it is to sit on top of your bench.

Good gravy, woman!!

Don't you ever sleep?

What are you?  A vampire?     

plenty of time to sleep when I'm dead LOL

sleep, and the rest of the world catches up to you.

utilize every hour and you just might manage to stay one step ahead of the rest....