As far as cutting boards are concerned, Cushing doesn't recommend using tempered glass or ceramic tiles, as these will eventually damage the edge of the knife. She says the latest information indicates that wood is safer than plastic because the grain actually closes itself off so bacteria can't permeate it and spread to other food. Wooden boards apparently help to kill bacteria as well, whereas plastic is very porous and allows bacteria to penetrate and thrive. The one advantage that plastic cutting boards have over wooden ones is their ability to be cleaned in the dishwasher. Cushing demonstrates her cutting technique while explaining which knife to use for several foods.
Onions Use an all-purpose chef's knife to cut the onion in half lengthwise.
Place the flat side down with the tail end facing away from you. If done correctly, the onion should hold itself together like a fan. As before, leave the tail end intact. Be sure to keep the tip of the knife down on the board while cutting, and use the whole edge while you rock back and forth. Cushing says that large knives are the wrong size for small tomatoes.