Originally Posted by chef2sail
Yes I agree,
Since the topic is for boat use I still suggest that the plastic ones re the ones most easily sanitized by boars and more likely to be replaced when necessary than the wooden ones.
I would be very few people with wooden ones bleach them after use or even wash, rinse and sanitize them properly
On Haleakula our decorative vanished and protected butcher-block cutting board sits on our stove top. We have a small thin light weight inexpensive ( Less than %10) plastic board to put on top when knife magic is required.
This is exactly the point I disagree with you about Dave. I agree that using wood in a commercial kitchen more often than not does not make sense, economically or safety...on a boat however where most do NOT have a high temp dishwasher, I don't like plastic. I would never bleach my wooden cutting boards anyway, only soapy water and rinse followed by a white vinegar rinse. Wood has absorbing qualities plastic does not, thats the most basic difference...if you remove or reduce the moisture from the boards a pathogen it will die just like a dried food, cured foods, etc.