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post #4 of Old 07-23-2011
chef2sail
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I prefer to use a cheap polyethalene cutting board placed over the decorative one over the sink and also the propane stove area

First Sanitation wise unless you are going to bleach the wood ones all the time after use, you run the risk of having food particles grow bacteria in the tiny knife knicks and slits made in the wood

Secondly the polyethalene board keeps doesnt dull your knife as quickly

Lastly they are light weight and easily cleanable.

Most commercial kitchens use polyetalene cutting boards and most county health departments embrago or prohibit the use of wood cutting surfaces

Dave


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