Stuck with a plastic cutting board and not sorry about it

Everyone in my shop swears by wood blocks but I went with a high density poly board three months ago. It handles the abuse from my daily 20 pound primal breakdowns without showing knife scars. Any other butchers running plastic instead of wood?

2 comments

2 Comments

garcia.charles3d ago

Plastic's fine if you're brutal on gear. Wood's just a bacteria sponge anyway, no matter what the old timers say. Knife marks don't bug me either.

nancy1542d ago

Cutting board #3 is still sitting in my sink from last night because I forgot to buy a new plastic one after my last one got so warped it wouldn't lay flat. I totally get the bacteria thing though, I had a wooden board my grandpa gave me that smelled like old dishwater no matter how much I scrubbed it. Knife marks on plastic just feel like a badge of honor honestly, like hey I actually cook stuff. My plastic board has a permanent groove in the middle from where I chopped too hard one time and it looks rough but it still works fine.