Cutting boards

✎ This article/section is a stub — some half-sorted notes, not necessarily checked, not necessarily correct. Feel free to ignore, or tell me about it.

Wood

• doesn't dull knives much
• somewhat absorbent, so needs slightly more cleaning care
• to avoid the board shrinking oveerall, and breaking over time, oil the board occasionally, particularly if you regularly wash it with soap

Plastic

• doesn't dull knives much
• easy to clean
• doesn't do the shrink-and-break thing wood does
• loses small pieces of plastic over time
• some thin versions are bendable which can be handy when moving a lot of ingredients from a wide cutting board to a narrower pan

Glass

• makes knives dull faster
• easy to clean

On bacteria:

• At some point people became scared of bacteria in boards, much overplayed (mostly by people who sell cutting boards)
• Just wash the thing with even just mild soap, whether it's wood, plastic or otherwise.
• If you oil the wooden board after washing, don't use animal oils/fats - that's the sort of stuff you should be cleaning off.