Q: We have a wood cutting board that we use for everything. What's the best way to clean it? Would it be better to get a plastic one?
A: Wash your cutting board with dish soap and hot water after each use. Rinse with clear water. Air-dry or pat dry with clean paper towels. Note that some nonporous cutting boards, including acrylic, plastic or glass, can also be washed in the dishwasher.
If the cutting board was used for uncooked meat, fish or poultry, sanitize it after cleaning with a solution of one tablespoon of liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air-dry or pat dry with clean paper towels.
You might consider getting a second cutting board so you have one for meat, poultry and fish and another for fruits, vegetables, etc. That way, you only have to sanitize one board. The choice between wood and plastic is a matter of personal preference. Plastic boards are lighter in weight, but wood boards are kinder to your knives.