Love Cooking Antibacterial Cutting Board

I like the green color. The cutting board was not designed for people who really cut with good knives. It's hard, dulls blades and scores easily, creating nice cut marks to collect debris. The rim edges raise the board about a sixteenth of an inch above the surface it's placed on, thus it flexes when pressure is exerted, preventing a clean cut. I'll continue searching for another resilient white plastic board like the one I thought I was replacing. An inch thick would be nice.

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