Any preference, what kind for what task? How do you clean and take care of them?
I know I love the big white plastic cutting boards when cutting raw poultry but I use wood when slicing cold meats and bacon.
I think the plastic cutting boards dull my knives quicker?
How about you guys?
I know I love the big white plastic cutting boards when cutting raw poultry but I use wood when slicing cold meats and bacon.
I think the plastic cutting boards dull my knives quicker?
How about you guys?