I admit it; I'm completely smitten.
I've been a wooden butting board evangelist since I started using knives. It's been
scientifically proven that they're a bad place for bacteria to live and grow. I even got
the former owner of
the French Laundry to try to convince Phil that wooden cutting boards were the only way to go. He was swayed, but remained unconvinced.
Ever since we hit the Tropics, we've had minor issues with my venerable wooden boards. Some of them are warping, some splitting, some molding. It's generally been rough on the little guys. The hardwood ones that were made to cover the sinks really don't smell so good.
When I came across
this little article in NYT Test Kitchen archives, I never dreamt that it would change my tune so quickly and completely. On a whim, I
bought an 8" x 8" x 1/2" and a 12" x 18" x 1/2" to bring back to
Samadhi with us. "What the heck?" I figured. They're not cheap, but living so far from the States, we only get one shot to buy things every several months or so. I was willing to give the Sani-Tuff boards a shot.
What a difference! The boards are a joy to cut on. Not only that, but they really do heal themselves. The big ones had a
huge gash, well into the edge (I think from shipping). It
completely disappeared, all by itself over the course of about three weeks. The little cuts from chopping and slicing vanish overnight or within a day or two. They are a cinch to clean. They don't slip on the counters. They don't retain odors or stain.
The only drawback is that the big one is thin, and it warped a tad after being washed in the dishwasher. (You'd have to know Phillip.) Still, it hasn't actually been an issue in use, and if anything, it keeps juices from running off the board. Phillip contends that it warped outside of the dishwasher but has no further explanation.
The warping aside, the performance has been so stellar that I would not hesitate to completely equip my kitchen with them. So save your pennies and hook yourself up!