Wood and plastic cutting boards both work fine, just clean them as needed and don't make basic mistakes like cutting raw meat on one then reusing it without washing completely to prepare anything else that isn't thoroughly cooked. Better still, reserve a different board for use with raw meat and only raw meat.
Further if you want to get picky, you want a 3rd board reserved for raw meat like sashimi.
Actually keep one of both. Use poly for cutting all your raw meats and simply run it through the dishwasher whenever you do (which you can't with wood). The high heat will kill everything.
I have this knife with the ikon handle, which I prefer to the classic handle. Could not be happier with it. Easy to hold and cuts, chops, and slices like a dream.
For those very concerned about cutting boards and bacteria, invest in a glass cutting board. Note, however, that they will dull your knives more quickly than wood or plastic.
Note the deal is NOT the same knife. That is a pressed or stamped knife while the one pictured at Cabelas is a forged knife. Extremely different to hold, use, and cut, with the Cabelas model being undisputedly superior in every way.
Comments & Reviews (5)
Further if you want to get picky, you want a 3rd board reserved for raw meat like sashimi.
For those very concerned about cutting boards and bacteria, invest in a glass cutting board. Note, however, that they will dull your knives more quickly than wood or plastic.
There's always a trade off.
Thank you!