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Cutting board recommendations
Hey girls!
The cutting board that we registered and received for a wedding present isn't working out so great. It is plastic and there are nicks and grooves in it all over the place. Plus I feel like I never get it clean even after hand washing it and putting it in the dishwasher...I think it was dishwasher safe or DH thought to put it in the dishwasher. I am worried about what is lurking in all those grooves. It doesn't really have a cutting side either...both sides can be used. It wasn't cheap either. My parents had a wooden one growing up and there were some nicks in it but not as many. I have read you are supposed to use glass. Does anyone have a recommendation for a great cutting board? Please also say where you got it. DH cuts a lot of raw poultry and ground beef and chorizo and I want to make sure we are safe. TIA.
Re: Cutting board recommendations
I have one that I use for veggies & bread (or 2 or 3) and one that I ONLY use for meat. The one I use only for meat, I wash by hand with hot water & soap, then spray with a 10% bleach solution, then put in the dishwasher. I am a freak about that stuff, though, so it's probably overkill (literally).
They do make those "flexible" cutting boards with little symbols on them (fish, beef, chicken, veggies). But I don't have those.
Hey Ellen,
What are your cutting boards made out of? Do you know what brand you have? I am not familiar iwth the flexible cutting boards..I will have to look into those.
I have a wood cutting board that has the grooved edge around the outside so the juice won't leak onto the counter, and I love it. It's so much easier than the plastic ones cause it doesn't get those ridges on it and is easier to clean. I just always make sure to hand wash it with lots of hot soapy water and sometimes spray it with kitchen anti-bacterial spray also when I use it to cut meat.
I got it as a gift from a friend but I think she got it at Wal-Mart.
I also bought a pack of those really thin, plasticky ones at Marc's for cheap but mostly use those for veggies because the meat juice can leak off of them.