What makes a good cutting board in your opinion?

Glass or marble..

I hate cuts in the board that gather muck

I have so many. I like the cheap plastic throwaway boards the best...they are usually colored and marked whether they are for veggies, fish, poultry or meats...that way you can avoid cross contamination. After they get a little cut up, you can toss them. They are pretty cheap. I have two sets of those.

Robert Irving demonstrated on one of his show that if you are strong, have a very sharp, large knife, and one of those silicone plastic blend boards, you can scrape away all the cuts and stains using the knife, and have a basically clean board once more. I have one enormous white cutting board which I attempt to scrape, and a red one for meats.

Bamboo is a natural antibacterial type of wood, and cutting boards of bamboo are supposed to be wonderfully clean. I have three of those.

Wood. Doesn't blunt your knife so easily and a good quality board is hygienic and easy to clean.

You should always have a separate board for raw meat to prevent the possibility of cross-contamination.

Glass ones are great. 🤔 If you use wooden ones, then have at least 2. Flavors tend to stick to them and pass them to other food, then you end up with apple that tastes like onions.

It's all depending on your cleanliness level. Some must have different cutting boards for different foods. But what's most important is to clean them properly after cutting raw chicken.

I use thin elastic plastic ones from IKEA on top of a thick wooden one. If it's just veggies chopped on them, I rinse with water. It's with meat I put it in the dishes.

Technically you're supposed to have a different board for different foodstuffs to prevent cross contamination.

I have three different marble ones. They're solid; easy to clean but heavy and take up room in different cupboards.

I'd avoid wood and plastic as they cut and scratch really easily

I prefer a slab of hardwood, washed with hot water and oiled after every use.
I don't like plastic because I think invisible particles could get into the food.
Wood works because it doesn't blunt knives as much as metal, stone, glass or crockery wood.
I have three, one for meats,
one for veggies and fruits,
and one for bread, cheeses and butter.

One that don't cut back

I like the very thin plastic sheet ones then a smallish bamboo one with ahandle for cutting hot foods or something small and quick
Eta theyre called flexible cutting mats

large/heavy wooden, ash /w wood grain turned up & drip catcher routed into edge; condition with mineral oil or wax

I have a plastic one because wood is porous and breaks down and I got tired of dealing with it.

something very smooth. No rough surfaces. They are tough to clean.

Glass is so easy to clean

Get a hardwood one.
It won't damage your knives.

I have an old Tupperware cutting board and I like it much better than any other Ive tried. It’s only a piece of thin plastic but works.

Thick high density polythene. Dimensionally stable, doesn't cut too easily yet is not hard enough to damage the knife.

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I cut anywhere lol