We have those white plasticky ones and they are well worn and in need of replacement. I've been using the same cutting boards for everything - raw meat, veggies, fruit, etc. - thinking that it didn't matter since I put them in the dishwasher and it sanitizes them. I read recently that sometimes germs can survive in the grooves/cut marks so I want to get separate boards for meat and vegetables. We have a small kitchen so as much as I'd love a giant butcher block I don't think we have the space for it.
Do you use the same kind of boards for meat and veggies or different? What kind of board do you prefer? Any recommendations?