We just started using one for prepared foods or things that are eaten raw, and one for raw meats and whatnot. I don't know why we didn't do this before!
i only have one, which i scrub before chopping a different thing on it (ie meat, fruit, veggies etc). even if i had more, it would just mean id throw one in the wash and use it. i dont
separate based on food groups
I have one (plastic) for raw chicken, three other plastic that are supposed to have specific uses but I use them interchangeably. I also have two wooden ones that I use mostly for veggies.
We're vegetarians, so the only cutting boards we have are for fruits/veggies, and a separate one for onions/garlic because the smell sticks around for so long. And a wood one for breads and
such of course.
Yes. We use wooden cutting boards, one for meats and one for fruits and vegetables. After each use, I always clean them using hot soapy water and a scrub brush, and then sanitize them using
either diluted vinegar or diluted liquid bleach.
I have one for onions and one for everything else...ever since I thought I had scrubbed it well and then served onion-flavored strawberries in a fruit pizza!
no i have one for everything - but it's plastic so it's pretty easy to clean/sterilize. my husband is a meat eater and i'm not - so he's always sure to wash it thoroughly if he cuts up ANY
meat products
I have 3 cutting boards - and none of them are ever clean at the same time. Hence I usually only use one per dish I cook - and I wash it when I switch from, say, slicing raw chicken to
chopping cilantro.
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Piquadro
Fantasie
Lola Rose
One for all raw meat; one for cooked meat; and one more for vegetables.
1I have a set of four plastic color coded mats from Sur La Table that I put on top of my wooden cutting board.
2That was my plan but I never keep to it so any time I cut protein that board goes for a ride in the dishwasher.
3I have a wooden one and a plastic one. I use each one for different things and wash the plastic in the dishwasher.
4I don't eat (or prepare) meat, so no need.
5I only one cutting board!
6We just started using one for prepared foods or things that are eaten raw, and one for raw meats and whatnot. I don't know why we didn't do this before!
7I have two cutting boards. One for meats. One for everything else.
8I wish I could keep them straight - I never can.
9I use my wooden one for fruits and veggies, and handwash. My plastic ones, I use for meat and everything else.
10i only have one, which i scrub before chopping a different thing on it (ie meat, fruit, veggies etc). even if i had more, it would just mean id throw one in the wash and use it. i dont separate based on food groups
11I have one (plastic) for raw chicken, three other plastic that are supposed to have specific uses but I use them interchangeably. I also have two wooden ones that I use mostly for veggies.
12We're vegetarians, so the only cutting boards we have are for fruits/veggies, and a separate one for onions/garlic because the smell sticks around for so long. And a wood one for breads and such of course.
13Yes. We use wooden cutting boards, one for meats and one for fruits and vegetables. After each use, I always clean them using hot soapy water and a scrub brush, and then sanitize them using either diluted vinegar or diluted liquid bleach.
14I've got two; one for my meats and one for everything else. Both of them are plastic and go in the dishwasher to sanitize them when I'm done.
15Nope.
16I probably have 5 different sized cutting boards but I used them all innerchangably and haven't died from food poisoning yet.
17I have a little one I usually use for dessert baking and a big one for everything else.
18Only one and my grandpa used only one and he lived to be 107, so I think we'll all be okay!
19One for meat, one for everything else. They all go in the dishwasher, but I'm still convinced that the little grooves from my knives hold germs.
20I have one for onions and one for everything else...ever since I thought I had scrubbed it well and then served onion-flavored strawberries in a fruit pizza!
21In one sitting, sure, but not on a permanent basis.
22I'm a vegetarian, so I only need one!
23I actually have a third one that I use for cutting onion and garlic and a fourth for cutting bread
24no i have one for everything - but it's plastic so it's pretty easy to clean/sterilize. my husband is a meat eater and i'm not - so he's always sure to wash it thoroughly if he cuts up ANY meat products
25I have 3 cutting boards - and none of them are ever clean at the same time. Hence I usually only use one per dish I cook - and I wash it when I switch from, say, slicing raw chicken to chopping cilantro.
26I love the Crate & Barrel ones that come in a set of four for meat, poultry, seafood, and produce.
27I have three... One antimicrobial for meats(including poultry), one large one for fruits & veggies and one for cheeses.
28one, but only because it's glass. if it was plastic i'd have two.
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