Today, 04:56 PM
I use end-grain cutting boards for vegetables, beef but I use plastic for pork, chicken, fish and other meats that have contamination issues. I have a separate board for beef that I don't cut raw vegetables on... I'd use wooden cutting boards for the other meats as well but I really like the convenience of being able to just put my dirty cutting board in the dishwasher. About the only thing I like a dishwasher for.
I have some wood laying around to make some cutting boards.. Oak, Walnut, Maple... But the ones I have are very long lasting, I've had them over a decade. The plastic ones I use for meat/fish are hard plastic ones that don't easily shed fibers but I replace them twice a year or so... They only cost 1,50euro each so yeah.... Wooden cutting boards cost several hours. :p