Far as I can tell, someone wrote:

>I was wondering your thoughts/advice on a good cutting board. I'm presently
>using one of the white plastic type ones, but I just don't like it. Should
>I invest in a good wood board? Is there a proper way to care for either or
>both? What do you use and love?

I have three wood and one white plastic. The plastic is for meat. The
wood is for everything else.

In my shop I have tow huge wood tables and two stainless.
I also have plastic cuting boards to make the government happy...
A green for veggies, blue for fish, red for meat and white bread.

<< - - I never use them.