A good cutting board?

[Msmith]

The wooden one tends to split over time.

The plastic (or whatever the material) gets moldy.

The glass one dulls the knife.

Calling all the men in the kitchen for suggestion.

[Fire Me Boy!]

Originally Posted by Easy 6

I've honestly never oiled or otherwise done anything special for a cutting board, and never will.

They get used, they get washed, and when they're all dicked up a few years later... I go buy a new one. I've got a plastic one but dont use it much, kinda prefer the wooden one.

Its just a cheap surface to chop on so I dont ruin the laminate on my countertop, no big deal.

I am admittedly a bit of a cutting board whore. I have a large reversible Boos - one is for cutting the other is for pastry - that's always on the counter. I have a plastic one that I use mostly for meat and "smelly" veggies (onion, mostly). I have a smaller wooden one that comes out occasionally, and I'm drooling over another one right now. I just put away a large hand-made end-cut maple board. It was beautiful, especially when I oiled it. But it was never really flat on the bottom and tended to rock, so it didn't get a lot of use.

For you, I really think you'd like something like this: http://smile.amazon.com/dp/B001CMRQU...I208W545DL1WQL

This one would work well because it's "low maintenance." It won't warp on you, won't crack, and you don't even have to oil it.

[Saccopoo]

When you are ready to step up from Boos:

http://www.brooklynbutcherblocks.com/

[Fire Me Boy!]

Originally Posted by Saccopoo

When you are ready to step up from Boos:

http://www.brooklynbutcherblocks.com/

I've looked at them before. They make some gorgeous boards!

Honestly, what I really like about the Boos (and what sold me on it) is the ledge that hangs off the counter, which is awesome for working with pastry and breads. Really helps to keep the board in place when kneading.