This link has some info from some of the different articles on the subject...

Cutting Boards - wood or plastic?

I was told once you should have 2 cutting boards. A plastic one for cutting meats that you can wash or toss into dishwasher and a wood one for non- meat items. I actually went with a glass one which would probably harbor the least amount of bacteria but I am sure it's murder on my knives. But I figured I use the paring knife for nearly everything and my husband seems to think that the paring knife if the equivilent of a screwdriver when he is too lazy to go under the sink to dig my screwdriver out, so I would need to replace paring knives frequently anyway. Since I have a small kitchen and want to keep as liitle in here as possible, a glass board is working for me.

I was just going to ask about glass...I was thinking that would probably be the most sanitary...you can still put it in the dishwasher and you don't get all the nicks and crevices, etc that you do with plastic or wood. I currently have a plastic one that is probably in need of replacing!

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Pain is temporary, quitting is forever....

I use glass as well. I have been very happy with them and don't feel that they shorten the life of my knives.

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Alaska-mama-of-2

Proud mama to a 5 year old DD and a 2 year old DS


I’ve been SWAK’d!

marble ones are another alternative. and bamboo is eco friendly.

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stay at home mom to my crazy toddler with sensory issues

I was always told the opposite too, that wood is worse for bacteria growth so I only have the one that is like a drawer. I will have to read up on that. I am confused though how the wood could actually kill the bacteria instead of multiplying it. Is that really true?
ALso a chemist friend of mine said to scour all cutting boards, wood or plastic of glass, with regular table salt. Bacteria can not survive in a saline environment so it kills 100% of the bacteria. Makes sense but didn't think of it until she mentioned it. I also have a sanitize option on my dishwasher that I use EVERY time so am not too, too worried about my plastic ones which go in the dishwasher although they are terribly nicked so maybe should at least replace them. I would love to say I have meat only cutting boards, I totally tried that and the husband did not adhere to the rules at all so they are all mixed up now.
My husband and I saved up for a set of JA Henkel knives which are awesome and the minute they came into the house he threw out my glass cutting board. He and his Dad and brother are big knife guys (his brother makes them and both him and his Dad are collectors, not dangerous stuff, just pocket knives etc) and they all say that glass is total death for sharp knives. SO that was it for my glass one which I actually really like b.c it was really thin and flat and I just had it on the counter all the time and used it for rolling out dough as well for easy clean up.

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Happliy married to wonderful hubby, sahm in Minnesota to 7 yr old ds, almost 2 year old ds and twin almost one year old dh's.
Yes I have my hands full

I have a marble and a glass one. I hate the little nicks you get in the wood and plastic ones. To me they look dirty when food gets in them.

I have a bamboo cutting board that has held up very well over time. I've used salt on it before but soap / vinegar seems to be my usual cleaning method. I also oil it up every now and then. It is amazing how much oil that board will suck up!

I use the plastic ones for veg. only!

I have glass that I use only for meat!

And I have a wood one that i use for a tray. It is square with little feet and cheese and crackers look cute on it!

I still use a plastic one for my meat. It has a drip channel. I do use a double whammy approach to cleaning. After scrubbing it, I end with sprays of both vinegar and hydrogen peroxide, letting it then air dry. And, of course, no vegetables come near it.

Cathleen