Huh. Who knew?

I certainly never would have guessed it. We make chicken on a plastic one that's all scarred up ALL THE TIME. Gotta go buy a real wood one now.

I heard about this a long long time ago but for me it has never been much of an issue as I eat very little raw food, which is a bad thing in and of itself.

My cutting board was a small wooden cheese server. It was just the right size for what I cook and did not take up a lot of room. I washed it with hot water and dish soap...

Wood. Awesome.

You know, for whatever reason, I've tended to use my plastic cutting board for cutting up veggies, and tend to cut my meats directly on a plate, which of course goes in the dishwasher after use. Guess I should buy a wooden one for my meat going forward.

The wooden ones always seemed classier to me, personally, but I always assumed they were more dangerous...

I wonder what this says about wooden knife handles...