On Tue, 25 Jun 2013 09:46:51 -0600, casa bona > wrote:

> On 6/25/2013 5:27 AM, notbob wrote:
> > On 2013-06-25, zxcvbob > wrote:
> >> Someone at my house put a nice-looking but inexpensive (Walmart) bamboo
> >> cutting board in the dishwasher
> >
> > Someone at yer house is a moron. Get a poly board and you can toss
> > that sucker in the dishwasher all day long.
> >
> > I used to be reluctant about poly boards, suspecting they withheld
> > germs and dulled blades. Not true. After wearing out two good maple
> > boards over 20 yrs, I now have two poly boards. They have not dulled
> > my blades and are easily sanitized. I don't have a dishwasher, but
> > like my knives, I immediately clean with soap and hot water. If
> > cutting meat, I add bleach. Don't be misled by color coded poly
> > boards. It's jes a gimmick to get you to buy more boards.
> >
> > nb
> >
> There's nothing wrong with distinguishing between the veg and meat prep
> boards based on color.

I have two 1-inch thick poly boards, but always use those mats - even
on top of the boards, mainly because they're so easy to pick up and
move to the sink (my poly boards are huge). I've even come up with an
alternative use for the mats... use in place of saran when flattening
chicken breasts for piccata.

The biggest problem I have is with my husband. I clean the mats with
soap and hot water, but I also like to run them through the dishwasher
every now and then, especially after preparing chicken. It never
fails that hubby removes them under the pretext that the DW will "ruin
them" saying he can clean them just as well (without bleach) and we
end up in a "discussion" which is basically me banging my head against
the wall of denial. I don't care if anything is ruined because
they're so inexpensive to buy. So far, they've come out of the DW in
good shape when I've managed to sneak them in unnoticed and we've
survived years of hand washings when I haven't.

--
Food is an important part of a balanced diet.