I'm with MummaBee, lol. I have two wooden chopping boards (lovely expensive ones). One is smaller than the other and I find it a little too small most of the time. The bigger one gets used for everything. I never knew there were "rules" about using different chopping boards for different foods. I always assumed that as long as the board was thoroughly washed between foods then it would be fine *shrugs*. Mine gets washed after use with hot water and soap, and then goes in the dishwasher. I always assumed that the dishwasher would be hot enough to kill any germies. I guess it's been working so far because no one in the house has even gotten food poisoning. Hmmm, I'm not sure if I could find much space in my kitchen for more chopping boards, hehe.