glass is my tool
I use to be in the meat processing industry and we used both, plastic and wood butcher blocks. The wood has natural enzymes in it that protects the tree from bacteria and diseases. The large commercial grade plastic cutting boards we used required much more detail when it came to clean up at the end of the day. As mentioned, they get gnarly and gauged from cutting. That being said they have large wood cutting boards at the Gourmet warehouse on Hastings street in Vancouver.
I use a piece of finish grade plywood...good swab with vinegar the clean it up, and if it gets too cut up I just sand it out.
I dont like he hard surfaces like glass.....loose the knives edge too fast.
I do Live Edge Slabs. We have some big pieces of redwood that might work for you. Obviously it’s not plastic just throwing it out there. We’re going to be working on cutting board projects in the next year mostly 16 x 16 but we will have some bigger ones as well
https://www.budgetfoodequipment.com/index.php
Yes, it’s called Budget Food Equipment: https://www.budgetfoodequipment.com/index.php
Those plastic cutting boards get so many cuts and grooves in them that are great places to harbour all kinds of living growing things. All the older ones I've seen are kind of scary looking. I just use my well cleaned counter top to break down the larger pieces and use a smaller cutting board under the cut or for when the meat is broken down into managable sizes. Most of my animals are on the smaller side though (blacktail and sheep).I don’t believe for a moment wood carries less bacteria than plastic if cleaned properly, think about it wood is way more porous than plastic!
Butcher supply store
Found this article on the web..https://news.ncsu.edu/2014/09/cuttin...s-food-safety/
kitchen wholesalers
Herritage parts, key foods etc. Google that, you will find them. Or online used restaurant equipment liquidators. I have several
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