My wife and I bought one of these boards a couple years ago. It still works great although it has acquired some stains on it from letting things sit on it (our bad). Another poster recommended bleach powder -- will try. At first, I was annoyed that there wasn't an anti-skid bottom to the board but then realized that it was nice to have two sides (to balance the knife marks which are minimal). I use a piece of anti-slip shelf liner (the rubbery mesh stuff) to hold it in place when I'm cutting up veggies. I agree with Alton: do not use a glass cutting board. They really dull your knives. You need a board to give a little to the blade; this board fits the bill with little maintenance.