cutting boards (non-porous)
I had a heavy maple end grain cutting block and the great and glorious government claimed it harbored GERMS!
So we switched to a white sanitary plastic cutting board.
And guess what?
Turns out the plastic is worse than the wood!!!
Plastic cutting boards, Cliver found, are easier to sanitize. But cutting on them also leaves lots of grooves where bacteria can hide. Wood is tougher to sanitize, but it’s also (often) tougher in general – you won’t find as many deep scratches in the surface.
“Hardwoods, like maple, are fine-grained, and the capillary action of those grains pulls down fluid, trapping the bacteria – which are killed off as the board dries after cleaning,” says Ben Chapman, a food safety researcher at NC State
https://news.ncsu.edu/2014/09/cutting-boards-food-safety/
I keep my knives quite sharp. When I notice cuts/grooves or such areas on my plastic board(s) I take them down in my shop and give them a good sanding with an orbital sander. Start with 220 grit, then to 400, then to 600, then to 1200 wet. Takes very little time and polishes the crap out of them....literally.
They say don’t use a glass cutting board because it ruins your knives.