Dude, you're definitely not supposed to cut meat and fish on a wooden cutting board. That's what plastic is for. Wood is for veggies and fruits and stuff.
Ummmm... that turns out not to be the case.
Due to the natural antibacterial qualities of wood, it is the preferred material for cutting boards. Research
here. Excerpt:
Although the bacteria that have disappeared from the wood surfaces are found alive inside the wood for some time after application, they evidently do not multiply, and they gradually die. They can be detected only by splitting or gouging the wood or by forcing water completely through from one surface to the other. If a sharp knife is used to cut into the work surfaces after used plastic or wood has been contaminated with bacteria and cleaned manually, more bacteria are recovered from a used plastic surface than from a used wood surface.
They tested different types of wood with really nasty bacteria (salmonella and e-coli) and the wooden cutting boards were safer.
tanstaafl.
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