About a week ago I contracted some food poisoning - probably from some bad lettuce in a chain sandwich shop. I'm doing much better now, but life was not terribly pleasant last week.
It did remind me of an interesting question - what sort of cutting board should be used and how should it be cleaned? I looked into this a year and a half ago and found the most current work (not much had been done before then) was from UC Davis.
Here is a quick summary they put out about a decade ago. I got in contact and found their conclusions are unchanged. Basically close grain hardwoods are pretty good.
It is time to consider a mk II version of the Colleenified cutting board as she is working towards a traveling chef business and needs portability. For those of you who like design there are some ideas and I'd love to hear comments and learn about better ones. The basic goals are
a large cutting surface - 18" x 24", potentially 24" x 24"
hardwood cutting surface
fixed height (about 12" or 13") with small adjustments for uneven countertops
rubber or plastic non-scratch feet
legs that easily attach and detach and stow. folding legs are ok too, but probably more difficult
should break down and have a carrying handle
must be made non-toxic materials
as light as possible - the current Colleenified board is overly robust and all hardwood - it weights close to 30 pounds. A 18 x24" top board should weigh less than 20 pounds. The lighter the better as long as it is sturdy.
I'll show my ideas later, but not now as some of you may have more clever thoughts