Silicone

[Clove]

Originally Posted by Food Network Fan

But you can spray anti bacterial cleaner on mine THEN put it in the dishwasher. You can't do that with wood. The spray smell would stay on it and get on your food so don't kid YOURSELF. You can get this much cleaner than you can wood. I can put mine in the sink and pour clorox laden boiling water over it and let it sit in it. You can't do that with wood either.

I have had mine for years, you can sand out the scratches if you want, mine is solid thru the whole thickness of the board. Any place that does corian countertops can to it for you. And as pointed out in the cookbook thread you can save a tree.

Suzie,
The wood boards can be completely sanitized without the need of a spray and dishwasher.
They don't have to soaked in bleach in a sink of boiling water.
They can be resealed without very much work too.
Why do you think that the butchers use them?
Why do you think that the B'soH approve them in large and heavy use commercial establishments?
If the polypro boards were better, they be used everywhere.
The reason they are not, is that they breakdown and become porous.
If you choose to go through all of that work (including bringing them to a re-fabricator who can not put a new antibacterial finish on them) and keep treating them with your alternative to a simple (10%) bleach rag, then that's up to you.
You can even go on thinking that wood is a problem if you wish.
But wishing won't make it true.

Here's some things to consider:

Wood vs. Plastic Cutting Boards

Which is better - wood or plastic?
There is much debate on this topic, and I, Linda Stradley, can make no claim one way or the other on this subject.
It is said that bacteria have a tougher time surviving on wood boards. Most people are surprised to hear that a wood cutting board may be more resistant to bacterial buildup than plastic ones.
Research has shown that bacteria, such as the salmonella often found on raw chicken, will thrive and multiply if not removed from plastic boards (because germs that cause food poisoning can hide out in the knife-scarred nooks and crannies that develop on the surface of a plastic cutting board). Hand scrubbing with hot water and soap can clear microbes from the surface of new or used wooden cutting boards and new plastic ones, but knife-scared plastic boards are resistant to decontamination by hand washing.

Cutting Boards, Chopping Blocks, Butcher Blocks, Wood vs plastic cutting boards

[Food Network Fan]

I am not wishing anything I just don't like them or using any wooden tools, I am not comfortable with them. If you are then you use what you want and quit worrying about whether I like them or not. I know I can sanitize mine to my satisfaction. I don't care if you think I can't. I am happy with my cutting board. I haven't taken mine to be refinished but I could if I wanted to. I don't. So put your mind at ease. I don't handwash mine I use anti bacterial spray and put it in the dishwasher just as it says to do at the link you added. I am happy with mine, you be happy with yours. You need to accept that I don't have to give you my approval and I don't need yours. We can use what we like.