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Weddingbee boards
Good question. I've been wondering this too. I've always like the wood ones that stay on the countertop. But the plastic one's are so handy and easy to clean. Can you have both and have one for veggies and the other for meats? I've also really loved having grips on the bottom of my boards.
Do not cut your meat on the wood board.
I have one main large wood cutting board, which I love, but you also need to have a few of the smaller kinds that you can more effectively sanitize when you are cutting meat.
If I am cutting anything juicy (like a tomato), then I also use one of the smaller plastic boards. Some people have colour-coded ones. For example, a red one for raw meat, a greet one for veggies, a yellow one for lunchmeats and cheeses. I saw this specifically at either Crate and Barrel or William-Sonoma.
With the smaller plastic boards, I am pretty sure that you can get high-end types that are not bad for your knives. Ask at the store you are registering at.
HiWe have two.We have a really nice bamboo one that's about 2" thick that stays on the counter. That one is strictly for vegetables and such. We have a heavy duty plastic one with the troughs on the perimeter for cutting all meats. We never use the bamboo one for meats because it is still wood so I feel like the juices will seep in? We keep the plastic one in our kitchen drawer and pull it out for meat cutting. I recommend registering for two. And make sure you get a good size plastic one for your meats.
THIS one is very similar to the wood one we have but ours is a lighter shade.
THIS one is similar to the plastic one. We had one prior that had no trough on the perimeter and let me tell you having the trough makes clean up SO much easier! It catches a lot of the meat juices. The one we have now is approx 12"x17" and the size is great.
We have a Boo Butcher block island, so most of our veggie cutting is on that, but I don't like to put my meat directly onto it. I use a good heavy plastic cutting board with a trough to cut meat. I also have one other small bendable plastic board for when I dice stuff (it makes it easier to dump in into whatever dish I'm making).
When we registered for knives, we were told to get the bamboo. Suposedly, the dense bamboo should prevent meat juice retention. But I'm not an expert.
We were told that the plastic and glass boards will dull the knives. We registered for a small and large board. I want to be better about replacing them more timely than I used to!
We heard this from both the knive people at Crate & Barrel and Bed, Bath & Beyond. Both were really knowledeable.
We got a bamboo one not long ago, the only problem was that it totally absorbed the smell of the onions and the garlic, and we couldn't rid it!
I recommend a glass cutting board for meats. There are no crevices that the juices get into. We have plastic, glass and wood! Ha. I love the plastic ones because you can just throw them in the diswasher!
The wood blocks nowadays are "suppose" to have some kind of sealant to prevent meat juices from going through, I think. But. I have this thing about meat juices so I don't really trust it. And I think that's assuming you will be good about applying the sealant every so often.
We've had Wusthof knives for years now and don't really find that the plastic dulls the knifes? But FI is pretty good about sharpening the knives regularly which you are suppose to anyway.
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I'm looking for tips and recomendations on choosing a cutting board. We've been using the cheap plastic ones from college since we can put them in the DW but I've heard wood is better in the long run? Is it worth it to get the kind with a little "trough" around the edge to contain any liquids (like when cutting meat)? Also, I've heard some plastics and glass can be bad on knives. We registered for super nice knives, so I def don't want to ruin them with a poor choice of cutting board! We cook a lot, so while I want to find a good value, we're open to something higher-end if it's worth it.
Thanks for any suggestions!