That's it, that's the chost. What am I looking for in a decent cutting board? What should I expect to pay? We've had some wooden ones in the past and they all seem to eventually split along the original glue (?) seams, is that inevitable?
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in reply to @darryl's post:
i use my wood cutting board for like, cheese plates rather than normal cooking because hand-washing is a chore and my dishwasher kills the glue. i mostly use plastic cutting boards like this guy https://www.oxo.com/black-utility-cutting-board.html or similar, the rubber prevents sliding and it's small enough to fit in my dishwasher. i have a couple plastic ones so i can cut meat on one board and everything else on another uncontaminated board. some plastic ones are like a millimeter thick; i don't like those, i like ones that are like a quarter inch thick.
I can't believe I'm wading into discourse about cutting boards.
Wooden boards split, and water can get into the cuts, potentially causing mold and bacteria growth.
I've never met a plastic board that hasn't accidentally been melted in some way, and while mold and bacteria isn't as much of an issue, the boards can still get pretty cut up, making them difficult to clean thoroughly.
Glass cutting boards scare me - I will break it. And I believe they're not very good for knife blades (I could be mistaken).
For the last few years, we've been using 'Epicurean' cutting boards, which are made from 'a recycled wood fibre composite which is very durable, dishwasher safe and resistant to bacteria. The material is also light for easy storage, heat resistant to 176°C, as well as being gentle on your knives.' It should be noted that they don't have any grip with the kitchen counter, so can slide quite easily, but I've only ever used that to my advantage; I've never had one slide when I didn't want it to. Over the years, they have discoloured a bit, and there is some scratching, but it's light considering what we've put them through. They do tend towards the pricier end of the scale but are absolutely worth it.
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