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Nice, little 1935 house with small galley kitchen. No dishwasher here as it would take out two well used rows of drawers. But I use a clear (used to be) plastic cutting board that a dear friend gave me. It gets used daily and doesn't dull my knives. (Don't have a food processor either ).
I have to say, I live in an old farmhouse as well, but had to get a dishwasher. I have eczema on my hands, rarely have an outbreak, but washing dishes aggravates it.
Instead of losing half of my tiny kitchen and precious cabinet space, I got a portable, it serves as an island when not in use.
Mine is wood, 11x13 inches, small but thick, but fits nicely on my limited counter space. It's been around for at least 15 years, and was old when I got it. Every couple of weeks, it gets wiped off with a damp cloth, if I see something gooey on it.
I just went to check it, in order to describe it to you, and I found a piece of raw pork and raw onion next to it, that missed the supper pot. They were a tasty surprise.
Yes, raw onion is excellent, and they complement pork very nicely. Raw pork is safe to eat in the USA if it is produced under controlled conditions. Trichinosis only occurs in pork that has been exposed to a vector, which is usually rats in free-range pork.
I am a convert to the thin plastic flimsy cutting boards that I can pick up and slide everything into the pot/bowl/pan. Wash Up fast and sanitize with ease. My wooden boards are now only used for pastry/cake/pasta/bread making.
I have to say, I live in an old farmhouse as well, but had to get a dishwasher.
If I ever decide to part with the 25+k bucks that I'd have to fork over to hook up to the sewer system, the first thing I'll buy is a dishwasher. It's a shame I can't have one, because my kitchen is huge.
I have a plastic cutting board, a wood cutting board and a bamboo cutting board. I received the bamboo one as a gift last Christmas. No room on my counter for it, so I don't always remember to get it out and use it when I'm cutting or chopping, but I really like using it when I do! I like the harder surface, and I have not noticed any difference in the effect on my knife blades. It's a beautiful, round board, and sometimes I use it as a centerpiece on my dining room table.
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I throw them in the dishwasher on sani-cycle. So much easier than the wooded boards to care for.
