Cutting boards?

[Anonymous Modernist 6707]

Hello!

I've promised myself I wouldn't buy any new kitchen equipment until I'm able to afford getting MC, but I really want to practice my knife skills and all I've got is a lousy plastic cutting board from IKEA. I know there's plenty of advice elsewhere about how to choose a cutting board, but I want to know not just what kind of board to invest in, but why.

So my question is, what do I need to take into consideration before buying a cutting board? Types of wood, treatment, size, etc? Does MC cover this question in-depth or should I look to other sources to make an informed decision?

Thanks for reading.

[Judy Wilson]

at the lab, we use wood cutting boards because wood has natural antibacterial properties. Though some people like plastic because you can bleach them, and also some people color code them (one for meat, one for veggies)....

[Anonymous Modernist 6707]

Thanks for responding!

I've been doing some reading since I posted this question and I was probably overthinking the issue a bit! These days I use a wooden board for most things except raw meat for which I use plastic. It's working out fine!