This one time, I was at the store and this lady that worked there came over and was really adamant about plastic and glass being better and was suggesting what to get. I was just being polite and she just stood there and I picked up something she suggested. I really do not like plastic or glass though. They are loud when I chop and I really don't want to sharpen my knives every single time. I prefer wood or bamboo. It was funny, because I walked off and then looked at my mom and went, "I really don't want this cutting board... I just want a wooden one...." and walked back and got a wooden one instead. When I walked out of the aisle, the lady just happened to be walking by again and she looked down and saw that I switched out the cutting board to a wooden one and she had this look like I just did the most horrible thing in the world and was offended LOL! I felt so guilty LOL! 😂 I was trying to be sneaky about it too LOL!

You have encapsulated all the cutting board mystery into one great video! I've been a cutting board glass-o-phobe too!

Total convert to the anti-slip mat under the cutting board. The trick was to find a quick, convenient spot to keep it. My favourite board is a chunk of wood I found on a beach. Second favourite is an off cut of cedar from some shelves we built in one of our first homes before you were born!

Always a joy to watch your videos. I find that 4 rubber bands (one under each corner) does the trick to hold my cutting board in place. Bonus they take up no space at all. Damp cloth method works a treat too, but with wood I'm not keen to expose it to the dampness of the water from the cloth for the time I'm chopping. Maybe I'm over thinking that one just a little.

I totally forgot to bring up the issue of warped plastic cutting boards! Such a drag!

I use a big wooden cutting board which I then put those cheap flimsy plastic ones on. Really helps too cause they're usually basic colors and you can color code them (like Yellow for meat and green for vegetables) so if you have to prep a bunch of stuff you don't have cross contamination.

Your opinions on kitchen equipment are always appreciated. I mostly use plastic cutting boards because I like to put them in the dishwasher, but I know people who will only use wood.

Ohh this was amazing, I do love the John Boos Block Board Cream Care but never tried their oil, off to get some after I gett of YT. I use small plastic boards when making a sandwich but usually prefer wood too, and use those plastic mats for meats, just easier to wash and rebuy when they start to wear out.

Being a retired cabinetmaker, have made many cutting boards, and i love cooking,. I would never buy endgeain cutting boards, very high maintenance, Plastic is good on knives and rasy to clean hut most like the feel of wood but you still have to understand the maintenance. Use what works but never glass! Thankyou Paula.

Appreciate you displaying the block oil, I love my wooden cutting boards, I’ve been using cooking oil to treat mine.. I will take a ride to my store and get oil. Thank you so much 😋!

I love this woman's face 💓🖤

Great video! Also, Wood all the way! Next time we cross paths, I’ll gift you some of our “Knot Honey” wood treatment. Beeswax/mineral oil. Small batch style. 🪵 + 🐝 = ❤️

Great video. I love your natural, no nonsense approach and honesty in them. Really useful video. Thank you.

Wood tested the best for germs as no germs on the wood but sad to say plastic did not kill the germs

Went through a phase of using a glass cutting board, it really blunts your knife as well as sounding awful!

drizzles a bit of fig & orange infused vinegar on your avocado bread before you salt it...mmmmmmmm

I lived in Japan and I have used rubber cutting boards but to be very honest it is of no use while cutting fruits or vegetables the juices from vegetables and fruits make the board very mushy you may not be able to cut tham to your desired shape and size best boards are bamboo thanks god bless

My parents always show off their knife sharpeners which makes them sharp as a razor and then proceed to use the knife on a glass or marble cutting board. They even tell me that the knives get dull because the edge slightly bends one way or another (which I believe is a true fact). Well no shit sherlock! You are cutting on a surface that is going to dull your GD knives!!! Sorry, rant over. I always prefer plastic because of the dishwasherability (is that a word?) and the cheap price. I've never seen gouges taken out of any of my plastic cutting boards. Oh yeah, the color coding of them is nice too!

I would never use Plastic, as this blunts your knives I always use wood, I have several different ones, I clean them with lemon juice, and do exactly what you do wash them and dry on a drying rack. I use my stainless steel board for salads and fruit as easy to keep clean, You could use rubber mats to stop it sliding if you have them, for wooden boards.

If it's made from glass, ceramic or stone, it is not a cutting board, it's a serving board or tray.

Very helpful video!! As I'm currently in the market to buy a cutting board for mainly cutting meat (after my mother's [glass] cutting board cracked). What are some good brands to look out for? I've noticed the wooden one's at Walmart can be quite expensive as well with such a variety. Thanks!

If plastic is toxic for human, how come plastic chopping board is used for chopping food?

what's different from cutting board with chopping board ?

A lot of places dinner gets chopped up on top of an old rusty oil drum. Only in the the 1st world do we have cutting board anxiety, which is generated by the apparent "cutting board industry!" Who gives a rip?