I thought I'd start a separate thread for this. I've used cheap boards my whole life, plastic, composite, wood, etc... and I've never been really that happy with any. I prefer the feel and look of a wood board, but the ones I had splintered after admittedly long use and warped after not so long a time. I believe the solution to the warping problem can be solved with a thicker board, perhaps 1-2". Food safety is my utmost concern, and the relative ease of maintenance. From what I gather via online forums, a quality wood board must be occasionally oiled and sanded smooth, not that big a deal it sounds like. I'm less clear on what foods are acceptable to work with on wood. I've seen numerous postings where a chef would cut everything except turkey and chicken on his/her wood board, and others where people say its safe to cut everything on the board as long as its properly washed down afterwards (although properly washed down was not defined). My wife found a couple of great looking boards from John Boos, namely some 24x18x2 maple and cherry end grain selections at Cutlery and More online. Before making such an investment, I'd like to get the skinny on proper care/cleaning of such an item, and what types of foods it can and cannot be used for (it says appropriate for all food prep on the listing). It sounds like with proper care, a board of this quality has the potential for a lifetime of use (according to the ad), or at least, quite a long while. I also do not know if buying a board with a "juice groove" is desirable or if it just eats into your effective prep area. I have no problem with others providing an argument on plastic vs wood etc, its just at this time, we are leaning towards the wood and wanted to get detailed info on that.