Reg wrote on 06 Sep 2005 in rec.food.cooking

> Personally I use wood boards because I like the feel and I don't
> buy the marketing hype that plastic is safer to any significant
> degree.
>

I carve on wood, things like roasts turkeys etc.

But I chop on plastic; basically because it is dishwasher safe and those
flexy thin plactic chopping boards make it so much easier to to move the
chopped up stuff to the pot/pan/salad bowl. Just slightly fold and pour the
stuff in.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.