I use Epicurean pressed fiber boards. And I am slowly phasing out all of my other boards.
very durable, all the benefits of wood, but, easier to take care of and more tightly grained. I do not like them because I feel they are slow boards and that they 'grab' the edge.
Unless it is end grain maple, they all wear out and crack. End grain maples is wonderful stuff, but, pricey and heavy.
Easy to care for, easy to sanitize, light, cheap and easy to handle. Bad for knives. Other than glass, there is no board that is worse for you knife edges.
Why not just take your knives on and scrape them across the sidewalk?
Epicurean boards are thin and light, they are easily cleaned (dishwasher safe) and sanitized (will work in a commercial steam sanitizer, or bleach), water proof, do not need oiling and will not split or crack. They are not cheap ($35 to $50), but, nowhere as expensive as a quality wood board ($150 to $300). They are a fast cutting surface and do not damage the edge on even the thin edged Japanese carbon knives.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
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