For cutting boards, I have the white plastic stuff, use it often. when it does get ridges in it, it's like my yaks, I can either scrape it a bit to smooth them out, or a small amount of heat from a torch will reduce the hills and valleys. I also make it a habit of using a corian cutting board that I got in maine. very nice. I usually pop both into the dishwasher after I had clean to get it as sanitized as possible. I really need to make a blue meat cutting board and a white everything else cutting board. Scott
Oh It'z BBQ!
6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado)
Carolina Skiff J16 - "Calusa Wanderer"
1 Weber Gold Series Grill
1 Smokey Joe Platinum
1 XL Big Green Egg
KCBS Certified Judge #9079