Originally Posted by Ilovelife
I agree that glass can be tough on your knives. And I always thought wooden cutting boards were more sanitary than plastic ones. I think some wood has antimicrobial properties. Also, bacteria thrive on plastic, and can do so within cut marks. But in wood, bacteria do not generally multiply and usually die. Let me see if I can find a link....
To answer your original question, vinegar should kill most anything. I've also heard you can alternate a spray of vinegar and a spray of peroxide for a near 100% "kill rate" if that's what you're going for. :LOL
Personally, I use both wood & plastic. I wash the wood with soap & hot water after & put the plastic in the dishwasher. I would use all wood, but only have a small wood one and then those cheapo plastic sheets for cutting. Not that it matters what I do, just thought I'd share.
Originally Posted by kewb
I do not like plastic & glass cutting boards. I use my wood ones for everything. I always wash them in hot soapy water immediately after cutting raw meat (just like my mom did) and we have yet to have problems.
Originally Posted by 425lisamarie
boongirl - where did you get that about restaraunts? Just curiuos because many restaraunts have food prep areas that are wood and are huge and don;t go in a dishwasher.