I only use wooden or bamboo cutting boards. Plastic or acrylic ones dull your knives, and a dull knife on a slick surface (especially made slicker by the juice escaping from whatever you’re cutting up) is going to slip.

Some people prefer plastic cutting boards in the mistaken belief that plastic ones don’t allow bacteria to soak into them and that you can effectively sterilize them, whereas wooden cutting boards, because of their porous nature, can actually hold on to bacteria and cause contamination. This is not true, as this study indicates.

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