All of my cutting boards are oriented end-grain. This
is the choice of professional chefs. It is also safer
than normal side grain boards.

I am concerned about safety and especially with bacteria
in my work surfaces. This is why I and professional chefs
choose wood. A study by the University of California, Davis
conducted a study comparing plastic and wood. There were less
bacteria alive on wood after an elapsed time period. The
bacteria did not multiple on the wood.
Study

Oak/Cherry/Walnut 11.5 wide by 13 long by 1 inch thick $75	Oak/Maple/Walnut 9.5 inches wide by 13 inches long by 1 inch thick $65	1
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