On the hunt for the perfect cutting board? Ideally, you should have more than one type of board, as different uses call for different materials. Sturdy hardwood and bamboo boards are tough, great for daily use, and don’t knife-scar easily -- but they also tend to retain odors and bacteria. Designate a few plastic boards for foods like onions and garlic, and ingredients that may contain bacteria, such as raw meat and fish. (Wash the boards with dish soap thoroughly after using them.)
Appoint different-colored boards for vegetables, raw meat, and raw poultry. Avoid glasslike plastic, which can dull your knife.
Reversible Green & Yellow Poly Cutting Board, by Martha Stewart Collection, $30, macys.com.