A new industrial study conducted by the College of Agricultural Life Sciences at the University of Wisconsin reveals wood cutting boards, not plastic, are safer for food preparation.  For several decades "experts" have advised chefs to use plastic boards under the belief that disease-causing bacteria could soak into wood and later contaminate other foods being cut on the board.  These new studies show that bacteria left on a wood cutting board died, while bacteria left on a plastic board actually increased in number.  these cutting boards are mad of laminated northern grown hard maple laminated together using a process guaranteed to hold the board together.  Cutting surface is edge grain with hand grips on each end.  Not reversible.  NSF approved.  All boards are 1 1/2" thick.