Check this out!!  Purchasing a Cutting Board With so many different kinds of cutting boards on the market today, how do you choose one from all the others?  Here are some of the key things to look at before purchasing a cutting board.  First buy the best cutting board that you can afford.  If you take care of it properly it will be around for a long time.  Remember a cutting board is your knife's best friend.

Size of the Cutting Board - What size cutting board do you need for your kitchen? A cutting board is a kitchen essential and some believe that the size of your kitchen and where you are going to store it determines what kind of cutting board you have. A large cutting board or butcher block can rest right on your work station. The size of the your kitchen sink plays a factor in determining the size of a cutting board. You should be able to fit the board into the sink to wash it one half at at time. It doesn't have to lie flat in the sink. If you are going to store the cutting board on your counter, you need to consider how much counter space you have.  Every kitchen should have at least one large cutting board. A bigger board, makes your work space area more manageable and organized. A size assortment of cutting boards for prep work, cutting small things or displaying cheese and crackers is also an option. Just remember, you want a board that is a little bigger than your knife.  If you are using a plastic board, you'll want one that will  fit into your dishwasher.  The dishwasher is the only way to sterilize a board after cutting fish, meat or poultry.

Shape and Thickness of the Cutting Board - There are pros and cons to having a thick cutting board.  Unless you are a professional butcher, you don't  need a thick butcher block cutting board. They are fun to work on but they're big and bulky making them difficult to clean.  A thin flexible cutting board is perfect for vegetables and adding them right to the pot or pan. The shape of a cutting board (rectangle, square or round) depends on what works best for you.

Wood or Synthetic Which material is the safest to use? This is always a big question, that we'll shed some light on.  Plastic and wood are the best materials for cutting boards. I own both wood and plastic cutting boards. I use the plastic for all my raw meats, poulty and fish because the plastic cutting board fits nicely in my dishwasher which sterilizes it. It is not recommended to dishwash most wooden boards as they will eventually dry out and crack.

One study reported that new wooden boards had antimicrobial qualities while plastic cutting boards trapped bacteria. However, more recent studies by the Food and Drug Administration found that microorganisms became trapped in wood surfaces and were difficult to dislodge by rinsing. Once trapped, bacteria survive in a dormant stage for long periods of time. The next time the cutting board is used, these bacteria could contaminate other foods, potentially causing food-borne illness. The study also found that microorganisms were easily washed off plastic surfaces.

Cutting board care recommendations are:
1.  Keep all cutting boards clean by washing with hot soapy water and a brush after each use. Rinse and air dry or pat dry with paper towels. Acrylic, plastic, glass, and solid non-poruous wood boards can be washed in an automatic dishwasher.
2.  Sanitize both wood and plastic cutting boards with a diluted chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Flood the surface with a sanitizing solution and allow it to stand for several minutes, then rinse and air dry or pat dry with paper towels.
3.  Discard excessively worn cutting boards.
4.  Use a separate cutting board and knives for raw foods that require cooking. For example, use one for meat, poultry, or fish, and another for cooked or ready-to-eat foods such as fruit, vegetables, and bread.

For more information www.fsis.usda.gov/PDF/cutting_boards_and_food_safety.pdf

The Surface -

You want the board's surface to be smooth, ensuring precise cuts. You can purchase a non-skid mat to place under your cutting board to prevent sliding or use a damp paper towel or cloth in its place.

Types of Cutting Boards -
1.  Wood Boards are best for cutting fruit, vegetables and breads - Avoid cutting raw meat, poultry or fish.  If you have to use soap and hot water to clean the board.  Do not immerse in a sink full of water or place in the dishwasher.   

	End -Grain Cutting Board (reversible)- Looks beautiful on your countertop and is very durable.  The surface of the end-grain is harder and has a greater tolerance for the chopping motion.  This board keeps your knives much sharper.  Instead of crushing against the wood fibers the blades go between them.  You will not see any knife marks on this board.
	Flat-Grain (Edge) Cutting Boards (reversible) - The majority of wood cutting boards sold on the market are this kind.  Easy to manufacture, this board is an excellent value chopping board and a perfect kitchen companion.
	Plastic Silicone Boards-  Widely used for meats and fish because they can be sterilized in the dishwasher.  Clean with soap and hot water or put in the dishwasher.  Silicone Cutting Boards are colorful, flexible boards that will save you space on your countertop.  Made of heavy grade, flexible plastic with a silicone coating to prevent slippage.

  Glass Cutting Boards - Not the best cutting board to use in the kitchen because it dulls knives.  Perfect to use for hot pots or pans.

Seasoning a Cutting Board -
Seasoning a cutting board before use will prevent stains and absorption of food odors and bacteria.  Proper treatment will guard against germs and mold growth.  This treatment needs to be applied periodically and will help to repel food particles, oils and liquids.

	Mineral Oil - USP Grade - Can be purchased at your local hardware shop, grocery store or pharmacy.  This is the most common treatment for cutting boards. It is fairly inexpensive and remains safe throughout its shelf life.  Vegetable oils and olive oils should never be applied to a wood cutting board because it can turn the board rancid.
	Beeswax - This will make the wood surface water-resistant (not water-proof) and will help protect the wood surface from wear and tear.  Beeswax is added to mineral water to give the board a tougher finish, this will leave the surface of a wood board smooth to the touch.  Simply shave a 1/2 teaspoon of beeswax into a microwave dish with a cupful of mineral oil, microwave on high for 30-45 seconds and then apply to the board.  Save the excess oil for later use. Beeswax Top Coat - This is an optional re-finishing process.  The beeswax sits on the surface of the cutting board and fills in the gaps that the thin oil doesn't.  The result keeps moisture, bacteria and other containments off the surface.  Simply, apply the finish with a clean cloth, buff off excess finish, once dried buff to a shine.
	Walnut Oil - An expensive all natural process that doesn't turn rancid.  Found at the supermarket this oil reacts with air and hardens.  Please do not do this process if you or any member of your family is allergic to nuts.

Your butcher block should be seasoned monthly or as needed.  The process is simple and the result is a board that will last a long time.  Simply warm the oil slightly, and apply with a clean soft cloth, in the direction of the grain.  For an initial seasoning you will need to apply 4-5 coats, allowing the oil to soak in between coats.  After each treatment wait approximately four to six hours then wipe off the excess oil that did not soak into the wood.