100% this. I have some big wooden cutting boards, and while they are really nice in a lot of ways, they are an absolute pain in the ass to wash by hand in a no

100% this. I have some big wooden cutting boards, and while they are really nice in a lot of ways, they are an absolute pain in the ass to wash by hand in a normal kitchen sink. You have to wash half at a time or something. After spending an hour or two cooking, then eating, then cleaning and putting things away, I don't need to have to maneuver this thing under a faucet to try to get it clean. So I have a somewhat big plastic one I just throw in the dishwasher. Easy. Also, I tend to only use the wooden ones for vegetables and cooked meat. I know the wooden ones "inhibit bacteria", but if that's what is standing between me and salmonella/E. Coli, I'm taking modern chemicals every time. I know that's slightly germophobic but sorry, food-borne illness really sucks.