Common Materials for Vegetable Cutting Boards:

Plastic (Polyethylene/HDPE):

Pros: Lightweight, affordable, easy to clean, non-porous (less likely to harbor bacteria), often dishwasher-safe. Available in various colors, which is useful for preventing cross-contamination (e.g., a green board for vegetables, red for meat).

Cons: Can dull knives faster than wood. Over time, deep knife grooves can form, which can trap bacteria and make them harder to sanitize. Not considered very environmentally friendly.

Ideal for: Raw vegetables, as they are easy to sanitize. Many professional kitchens use color-coded plastic boards for different food types.