Chopping boards - Thrilling topic!

[mommybear1]

I want to move away from plastic chopping boards but I don't have the time or patience to go with wooden ones (I like to chuck everything in the dishwasher). I've looked at titanium and wondered if they are any good - any recommendations please?

You don't need special oils for wood - I use rapeseed because it is cheap from Aldi. A bottle last for ages. Leave overnight and then rub with a tea towel that goes straight into the wash.

I save sock with holes for oiling chopping boards and my pizza steel. I ut the steel in a hot oven and then when the oven has cooled to warm, put wooden boards in and then put them away.

It sounds a faff, but it's only every few weeks, and then the rest of the time, they just need a quick wash. For centuries, people prepared all of their food on a wooden table that was, at best, washed with hot water. Not saying we should go back to that, but I don't think we have to worry too much about a wooden chopping board if it's washed up after every use.

There was an interesting (?) programme on Radio 4 about chopping boards...
I didn't hear all of it, but I think it was;
Glass - blunts knives and breaks if you drop it.
Plastic - you end up with micro plastic in your food.
Wood - potentionally unhygienic, but beech is i think, anti-bacterial.

https://www.bbc.co.uk/programmes/p0lqpww9

Glass blunts knives very badly. And my knives cost a fortune, so there's no chance I'm ruining them!
I went to The Range and bought a wooden chopping board. They don't take much to care for at all. I use one side for raw meat, the other for veg. Then when I'm done, I scrub it thoroughly in boiling hot water and a bit of washing up liquid, leave to dry and oil with a small amount of veg oil. I've had mine 8 years and it's still like new.
Edited to add, mine is Acacia which has natural antibacterial properties.