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Reply to "Kitchen cutting board suggestions"

There are some great plastic boards available now that haven't been in years past: 'sticky' handles that keep them from sliding, soft-enough material that won't dull blades, throw them in the dishwasher, sets that you can designate one for chicken/one for onions, one for vege's, etc.

For years I used an inexpensive, single piece of wood (not laminated) cutting board that I would wash, scrub, and put into the microwave and zap until it came out steaming. I always figured it killed anything that might be harmful. Tough on the board, but that's why I used singel piece of wood/inexpensive...and at that it lasted years, and years.

Just a thought.
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