Does anyone have separate chopping boards in their home?

[IcouldstillbeJoseph]

Was just going to buy a new chopping board and wondering whether I'm being a minger dicing with death just having one, wooden board....

Yes but only because DH bought my a nice set with little piccies on it because he thought it looked nice.

Usually I have a big thick wooden one for bread and glass for meat. I prefer plastic one for veggies. Not sure why... I'm just odd I suppose!

I have 5 6 wooden boards and four plasticky ones each with a different symbol for chicken, fish, veg and meat.

Do you think I have issues?

I have 4 in different colours with different symbols.

I use the first one that comes to hand!

I have a large wooden board, a large plastic board for onions and garlic only, a small plastic board for cutting up say one apple or a lemon, and a set of these.

So, yes, I have 7 chopping boards .

Yes I use a wooden block for veg and a glass one for meat, onions and garlic.

But then I see Jamie, Gordon et al on the telly carving meat on a wooden board so maybe they know secret cheffy things us mere mortals don't :o

Last count I had 8. And I use them allllll! Oh no, I have 9 as our bread in had one in the bottom. No, it's 10, but that's really a wooden cheeseboard. I have another 2 marble cheeseboards that I use to chop on too.

I have 5 chopping boards, of which only 2 ever get used. Indiscriminately.

Its perfectly safe to cut meat and poultry on a wooden board, so long as you wash it thoroughly in hot water and w up liquid.

I also chop on my worktops as they are granite and indestructable. I am chop-chop-happy!

I am obviously a poor excuse for a wife, woman and mother only having the one board

I've got 4 identical small wooden ones that get used for everything and go in the dishwasher afterwards. If I had to for example cut some bread, chop some veg and chop some meat I would do it in that order and straight in the DW.

I have been used to chop melon after onions (just a quick rinse). Not recommended!

I've only got one - a wooden one.

Rarely chop meat on it though because I'm too lazy to keep washing it during one cooking session - I use scissors to chop meat directly into the pan.

I've only got one wooden one up need more.. Garlic crumpets ain't nice.

That sounds... Very 'continental'!

I have none, I use a plate

One plastic one that only gets used for raw meat and that gets disinfectant on it after every use, and one wooden one that gets used for everything else.

Yes - one wooden butchers block. One resiny/plastic one which goes in the dishwasher (want more, it's brilliant. Top gourmet is the brand). A glass one for raw poultry only. And a bread board.

Wood contains natural antibacterial qualities, apparently. Still can't bring myself to chop raw poultry on it though.

I have seperate ones, one for raw meat/fish another for bread, then a few spares. I was doing well complying with OH's germaphobe ways, until I realised he was cutting bread on the raw fish board, now I don't bother as long as the boards get washed properly.

I have 3
One for bread
One for small veg
One for larger veg
Although husband just uses nearest one. Garlic toast and jam, bleugh!

Oh and I use the veg ones for meat, or sometimes a plate.

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.