> Actually Dave... I agree with your assessment of wood vs. poly for
> cutting boards. I am not a restaurant owner but I've had a 6' x 2'
> rock maple block in my kitchen for many years. Cut on it every day.
> Once a year it goes outside to be sanded and flipped. Never been sick,
> never had problems keeping the board clean. Salt and vinegar once in a
> while work great. I don't like poly cutting boards... the food doesn't
> grip when your working, it slips around.
>
> All of that said. I like that poly knife block. Not because of the
> blade damage issue (which I think is amusing) but because it can go in
> the dishwasher. That's nice. I do a lot of baking and flour dust
> eventually gets into everything...even knife slots.