I have several plastic cutting boards, use them once then right into the dishwasher on high heat and sanitizing rinse to keep them safe and ready to use again.

I also have multiple cutting boards, plastic and wood, and never use a meat board to cut veggies or bread. After use, I wash with hot, soapy water, rinse well, then rinse in full strength vinegar, and let air dry. Grammas say this sanitizes the boards.

we’ve always been very careful about cleaning cutting boards/knives, ect…..also use the throw away ones that you use once, especially when having big parties and have lots of chopping to do…its safe and quick

I use a glass cutting board so that i do not have to worry about it holding germs inside.

i put all my cutting boards in the dishwasher after every use. I have multiples so I can use one for meats, one for fruits, and one for vegs for each meal then put them all in the dishwasher when I am done. I do not use wood or porous materials that can trap stuff.

I use a bamboo or wood cutting board for all my fruits & vegetables.
I use a glass cutting board for raw meat to be cut on—which is rarely.
I bughht a new Santouko knife set by WP and they say not to use glass cuttung boards, since they will make the blades dull.

I’ve been using tempered glass as a cutting board for years. This seems to be working quite well. I have a small wood cutting board given as a gift that I use for decoration only. I also have a plastic one but rarely use it. Most meats that I purchase don’t need any cutting. The cutting board is used mainly for vegetables and some fruits. I truly do not like cutting on wood for hygenic reasons. Can they ever truly be sanitary?