All cutting boards are created equal, right? And you can cut anything on any kind? Unfortunately, no. Cutting boards come in all shapes and sizes and, while you don't need to have all of them to have a well-stocked kitchen, it's important to know exactly which you should invest in for which purpose.
The short answer: you should have one cutting board for raw meat and one for everything else.
Plastic for Raw Meat, Wood for Everything Else
While you may think you're scrubbing your prized wood cutting board well enough to remove any lingering bacteria after prepping food, it's really best to play it safe and invest in two boards.
A plastic cutting board for raw meat is ideal because after that chicken juice has dripped on it, it can be tossed in the dishwasher to be cleaned and sanitized. Look for a board with grooves around the outer rim to collect those dripping juices.
A plastic cutting board also doesn't have to be as large as your pretty and everyday wood cutting board — a medium-sized board will only set you back about $15.
Everything else can be prepped on your wood cutting board.