Cutting Boards

The number of cutting boards available seems endless. Which to use? My preference, above all, is a board made of a hard-rubber-like composition. It is dull, sand-colored, and comes round and square and in various sizes. It is the cutting board of choice, not only among Chinese cooks, but also among many Western chefs. Its most important property is that it does not dull knife blades. It is also dishwasher friendly. Wooden cutting boards, butcher blocks, and laminated compressed bamboo cutting boards are also good choices. I do not recommend using the white plastic cutting boards so widely available because they tend to dull knives easily.