what is the best type of cutting board?

Question

I have been struggling with different cutting boards for awhile now. I wanted to get a Corian cutting board because it is largely non-porous, until it occurred to me that over time even Corian can scratch, and therefore may be a home for bacteria. I tried to find tempered glass, thinking it was the safest bet, but in desperation settled for wood (bamboo). IN a short time, my wood began to smell like onions and a sponge, despite many thorough washings and baking it. Every food that touches the board even briefly reeks. Nonetheless I heard that wood is as safe as plastic from bacteria, and that glass (and even Corian) will dull the knives.
So what am I missing? Is there a type cutting board that
1) is reasonably safe for knives
2) is sanitary
3) doesn't stink like the food that was cooked on it
4) results in minimal surface wear
If not, what would be the best thing?

Answer 1

high-density polypropylene cutting board are antimicrobial and non-porous.

Answer 2

I have 3 of them..one hardwood, one bamboo, and one plastic... I use the wood and bamboo for vegetables, and the plastic thin matt one for meats... Take the wooden ones and hand rub in mineral oil..not vegetable oil for it can go rancid on you... Not only hand rub once..but 3 or 4 times for an hour or so..let dry then rub again at your preference before use..do not scrub with abrasive sponges etc, but good hot water and very little soap to keep the "cure" on it...

Answer 3

Glass and marble might easily be the main sanitary. timber and plastic are far too porous. exceedingly timber. Yuck. whether, I even have got here across that tumbler reducing boards boring my knife blades and make an horrific sound while i take advantage of them. comparable is going for granite. I also have a effective Bosch dishwasher that sanitizes my dishes, so I purely use plastic reducing boards. Been utilising plastic for years and no foodstuff poisoning incidents to rfile. *Knock on timber...*

Answer 4

I use end grain wooden boards, these wear really well.
I have a smallish one for cutting onion and garlic and a larger one for general use, also a wooden bread board.
The bread board has been in use for about 20 years.
I do not cook meat so do not need a separate one for that.

Providing you keep the board clean you really do not have to worry about bacteria, wood is not a welcoming home for bacteria.

Answer 5

I buy the cheap plastic ones because wood absorbs too much and becomes unsafe. Glass can break, and if it is cheap enough I can replace it often.Those bendy ones are really nice when chopping and dicing veggies.

Answer 6

this is the safest and most durable