Wooden chopping boards..perfectly ok or a hygiene disaster waiting to happen?

[Houseplanter]

I've always erred on the side of caution and had plastic dishwasher ones, but I'm yearning a beautiful oak one (for my new kitchen ).

What do you use?

We have always use wood and never had problems. Butchers use wooden blocks to chop meat and butcher said they have antibacterial properties I seem to recall. Plastic awful in so many ways. Wood more sustainable.

I like glass ones too, but I think they blunt knives quickly.

I wouldn't like any boards that couldn't go in the dishwasher so I use the Joseph ones.

Had wood for decades. We are never unwell.

Well that's a resounding vote for wood!

I think I'm going to get myself a lovely wood one to keep on the worktop and carry on with my plastic for meat.

Grim. This is why I hate eating food from households with pets. I don’t generally enjoy cats anus secretions with my supper.

I put mine in the dishwasher or scrub it, never warped or anything.

They wreck sharp knives.

Have always used wood but am a vegetarian, not sure I'd be happy to chop meat on wood, wouldn't that be a cross contamination risk?

I only use wood ones and these days have as minimal plastic in contact with our food as possible. amp.theguardian.com/environment/article/2024/may/20/microplastics-human-testicles-study-sperm-counts

Making a chopping board was the first project in woodwork in my secondary school. I made mine in about 1969 and have used it on and off ever since. Still haven't died from chopping board poisoning although I guess there is still time.