Originally Posted By: tanstaafl.

They tested different types of wood with really nasty bacteria (salmonella and e-coli) and the wooden cutting boards were safer.

I've seen similar research elsewhere, pointing to the same findings. I'm definitely a wood man.

If you get the right wooden board then the surface doesn't really degrade much at all. My main board that is used everyday, that is 5+ years old, looks hardly used yet. Plastic ones seem to quite quickly pick up long scars that hold liquids right near the surface.
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