I tend to buy cheaper place mat ones too and change them over more often than when I had a wooden one as yes I wonder if the wooden ones have bacteria.

I used to but now I prefer my plastic ones as they can go in the dishwasher. Although once they’re destroyed I’ll go back to my wooden ones, definitely better for the environment!

Yes, we use the different colored plastic ones too. I like them.

I use a wooden chopping board for everything and a plastic one for raw meat.

I use the White plastic chopping boards as well as having recently bought a solid timber one, the timber one is relatively easy to keep clean and I oil it once a week to keep it in good condition. The white one, I have to bleach once a month as it stains easy

I use wood and wash after each use. I think making sure you don’t cross contaminate is more of a risk rather than wood or plastic.

I use plastic chopping boards and make sure they are thoroughly cleaned and dried after use.

I use wooden. Constantly clean them and wipe oil over them every so often to help them last longer.

I use wooden boards for fruit, vegetables, bread, cheese.
For meat I use plastic boards. Don’t know why!

All the big name chefs use wooden chopping boards, as do all the contestants on cooking shows. They’re good for your knives and don’t harbour bacteria. Having said that, I don’t use mind to chop up fresh meat, so that could make a difference. But the top chefs use wood, they must be ok

All the top chefs use wooden chopping boards, so they cNt be that bad. I have one. I wash it regularly in hot soapy water. Oil it once a month. Give it a bit of a scrub when I wash it. I’ve had no issues

Yes wooden only because it looks good. Plastic is okay to!

The plastic boards are bad for good knives… Wood is fine just wash in soapy water and rinse rinse rinse with hot water… No bacteria.

We use both but replace them periodically

yeah i’ve had both. i agree with cleaning them properly and buying cheaper ones enable you to get a new one whenever you like