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Get cheapest plastic boards for cutting meat. Treat them as a disposable item. As soon as they display signs of wear, replace. You can also go with two boards: one for cutting vegetables and the like, and the other for meats. Meat has enough germs in it that the little from the board won't change much - it's all about the thermal processing that sanitizes ...

I had one that was warped pretty bad. It eventually righted itself by laying it 'flat' (I don't remember if the convex side was up, but I think it might have been?) over a pot after soaking/washing it thoroughly, this allowed it to dry more evenly with air flowing underneath and it knew what to do. I did not use direct heat, but it was there for a couple ...

I typically use white nylon cutting boards for all my food prep. They're cheap, you can buy 'em big or small, they won't roll a knife edge, and they work for everything from fruits and vegetables to salad greens to sushi to chicken. When you're done with all that, throw it in the dishwasher with a hot water rinse and it's good to go for the next meal. I ...