Our problem is that cutting boards harbor harmful bacteria and provide a breeding ground for bacteria, if not cleaned completely and properly. This can cause cross-contamination, especially when working with raw meats. Roughly 10% of all the bacteria on the cutting board can transfer to your food while chopping it. This is harmful and disgusting. Did you know that the US agricultural department recommends you sanitize your boards with diluted bleach, but who remembers or does that? Without a strong anti bacterial agent, we are left vulnerable to the bacteria from the foods we need to survive. Our team does not see this as an efficient or safe long term arrangement and neither should you. So what is the solution to this problem?