Babying a wooden cutting board
A local woodworker was selling cutting boards, and you could order any size you wanted. I bought an 18 x 24 x 1.5" thick. I love it.
To keep it looking nice and not smelly, I cut onions and garlic on an older smaller board. And of course meats get cut on a plastic board so they can be rinsed with bleach.
So bread, greens, fruit, anything without a strong smell get cut on my nice big one.
Am I being over-cautious, or do you cut onions and garlic on something different than breads etc too?