The Final Rules of Cutting Boards
Whatever type of board your heart desires, you should always follow what is known as the “two-board rule.”
To be absolutely certain to avoid any possible cross-contamination, designate one board just for raw meat, poultry, and fish, and another board for fruits, vegetables, or anything else that you can eat raw.
It’s a pretty simple rule to follow that many chefs, pros or amateurs, follow to ensure they don’t unintentionally bring illness to themselves or others. No matter how much you clean and care for your cutting board, you just never know what might be left behind.
Second, just to be safe, if there are significant signs of wear and tear, the board should be tossed out and replaced immediately. Bacteria just love making all those grooves and cuts their home, and no matter what you do, you’ll just never know if the board is completely clean.