8. Cutting board. Hefty wood or simple plastic? Each has its die-hard fans. Wood is easier on knives but ostensibly more difficult to sanitize; plastic can wear down your knives faster and may harbor bacteria deep inside the cut marks. The important thing, food safety-wise, is to reserve one cutting board solely for handling raw meats and to sanitize it after each use.
8. Cutting board. Hefty wood or simple plastic? Each has its die-hard fans. Wood is easier on knives but ostensibly more difficult to sanitize; plastic can wear down your knives faster and may harbor bacteria deep inside the cut marks. The important thing, food safety-wise, is to reserve one cutting board solely for handling raw meats and to sanitize it after each use.
Q