Another benefit of color-coded cutting boards:

Never again will you slice a pie's worth of rhubarb only to realize that the whole batch tastes like onion. (Because you recently cut onions on that board.)

BLEH!

I would also recommend the THIN THIN THIN (and flexible!) cutting boards if you do a lot of on-the-go cooking. Some don't work in the dishwasher, but they weigh nothing and take up no space (eek! anti-matter!)

Katy, prodigious amateur (did you know that the 'obsolete' definition of prodigious is 'ominous'? Hee!)
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rikibeth

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