My sister-in-law has a glass board, she only used it twice though. She doesn't like the sound 'clink, clink, clink' every time she cuts something. She's always afraid that she's chipping the glass & the little glass shards are getting in the food.

My mom had some wooden ones & plastic ones. I don't know if it because she didn't take care of them properly or what, but her wooden ones look horrible. They all look as if they have been dunked in stain or something. They were originally oak (I think), some light colored wood anyway... and now they are almost as dark as her black-handled kitchen knives. Her plastic one got broke years ago.

I have a plastic one that I use. But I'm not real fond of using cutting boards... I usually just use the counter top or stove top, depending on how cluttered the counter is with other ingredients. I always wipe the counter/stove between cuttings if I have to slice more than one thing. Even between vegetables. I don't like anyone being sick.

I have glass ones and plasic ones I really like the glass the best but sometimes the small plasic ones are easier to move around.

Sometimes I sprinkle some salt on the chopping board (to create the abrasion) and clean it with detergent, using the rough side of the sponge.

Why can't we put the chopping board into the dishwasher? is this referring specifically to wooden chopping boards only or all types?

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yich
Welcome to my cooking blog

I assume it's only wooden ones that shouldn't go in the dishwasher; I don't see why plastic or glass shouldnt' go in.

I have a small wooden board and between wood and plastic, I would choose the wood anyday. I'd love to have a big butcher type wood board to replace my small one that's getting pretty worn (it was a cheap one to begin with). Maybe Santa will be good to me this year and bring just what I want!