Mumsnet Talk

I have a big plastic one, a big glass one, two small plastic ones, and a wooden one that I never use because I can't put it in the dishwasher
The glass one is reserved for meat, everything else can be chopped on the plastic ones.

I have one wooden one, but would love some of the plastic labelled colour coded ones. However I can't think of any thing worse than chopping on glass. Just the thought makes me shiver! I can't believe so many people have them. But then, I am quite odd, so take no notice of me!

I have a red plastic one for raw meat, and then an assortment of different sized
ones which I use indiscriminately for everything else, although I usually stick with a large wooden one. I get a bit paranoid about raw meat, plus I loathe the feel of it and hate the idea of it mixing with anything else hence the separate board. The boards all get cleaned thoroughly so there's probably no rational reason to have a separate one, but it makes me happy

I have 14; 9 plastic and 5 wooden

plain red for cooked meat
different red one for raw meat
yellow for cheese
green for veg
blue for raw chicken
4 white plastic ones in a set which are used for fruit or veg

an enormous wooden one that's only really used for big stuff as it's a PITA to wash up

2 wooden flat bread boards

a cutting bread board

a garlic bread board that we got for Christmas once.

one very large plastic one that goes in the dishwasher.

If for some reason I have cut raw meat on it and not washed it yet, I turn it over. It fits over the sink.

The sink came with a fitted wooden one but I can't be bothered cleaning and oiling it.

In my commercial premises we were instructed to only use plastic boards, not wooden.

Glass would damage the knives, plates would be damaged by the knives.

No, I do not have separate ones for different things as such, but I do have 17 different wooden boards .

They range in size from huge cover-the-workspace type things from IKEA to small individual ones for when we do things like raclette or "vesper" which involves everyone cutting their own things up to eat, with obviously every size in between.

They are all wooden though, I dislike chopping boards made of anything else, and they all get used for anything and everything.

One chunky wooden block, a set of four Joseph Joseph plastic ones in a stand, plus a couple of small wooden ones that can be carried through to the dining room for cheese etc.

"Although husband just uses nearest one. Garlic toast and jam, bleugh! "

Yes, I have this problem with DH. We just have 2, but then we're veggies so nothing is life-threatening - one for bread and one for everything else. But I do not want garlic at breakfast! And sometimes I'll do fruit etc. on the breadboard if the other has just been used - don't want garlicky apples either!

Nope, I just wash them

I do have two, though. In case one is dirty and I want to use another. But generally I just chop in order, germ-infested meat last

Wood is naturally antibacterial, or something.

I don't get why you would get garlicky food if you wash it every time you use it - which surely is what you should do? You wouldn't eat spaghetti bolognese out of a bowl and then serve ice cream straight afterwards in the same bowl!

Why are you chopping toast and crumpets on chopping boards, you insane people? That's what a plate is for!

I'm not slicing a loaf of bread on a plate! That would be the end of my good bread knife, and also my plate. Oh, and my plates aren't flat anyway.

There's just something about garlic that can linger though, so that even if the board has been wiped or scrubbed (not washed, it's wood), there may be a trace of garlic the next morning. To my educated palate anyway, DH obviously never notices...

I have a few white plastic, horrid ones. I use them indiscriminately but nobody has ever been ill or died.

I didn't say slicing a loaf of bread! I was talking about a crumpet or a singular slice of toast.

Why can't you wash wood? Have I being doing it wrong?

Course you can wash wood, just have to dry it properly after wahing it. And don't stick 'em in the dishwasher (no, it wasn't me) they do fall apart.

I have a separate board just for onions, smelly bastard things that they are.

One wooden one for bread and another wooden one for everything else. It hardly ever gets used, as it's heavy and I don't like washing it up by hand. So, kitchen roll is my chopping board at the moment, but I will get a couple of plastic ones I can throw in the dishwasher soon.

One wooden one for bread and another wooden one for everything else. It hardly ever gets used, as it's heavy and I don't like washing it up by hand. So, kitchen roll is my chopping board at the moment, but I will get a couple of plastic ones I can throw in the dishwasher soon. DS and I are veggie, so only need one or two.

We have about 8 altogether. 5 plastic - mix of large and small, and three wooden ones, again 2 large 1 small. We don't have particular boards for particular uses, apart from the fact that we always use one of the plastics for meat, but we will always use separate ones for meat and veg prep during the same meal. We also have a humungous wooden block about 2' squared and 4" thick which rarely ever gets used because the damn thing's impossible to lift or wash properly!

Ah, oh well. I dishwash mine. If they fall apart I'mm just have to get new ones