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(PENMART01) wrote in
:

> I much prefer wood. Some claim to clean with water but I'd suggest
> never using water on a pastry board, clean with a baker's bench knife
> only. Reserve ONLY for baking, no general kithen work.

I'll give a wood board a try. They're cheap enough to begin with. I have
the plastic carving boards for meats and vegetables.

First project... focaccia (herb/garlic/etc.)

Andy