Some academics at the Univ. Of Wisconsin Department of Food Sciences did a study of cutting boards and concluded that wood boards were much more sanitary than plastic ones.
The bacteria stayed on the surface of the plastic boards - and in the knife grooves - and survived pretty well. They soaked into the wood boards... and died.
Cabinet scrapers are a whole 'nother set of techniques. You have to buy one (it's cheap, just two or three dollars from a place like www.LeeValley.com
) but then you need a carbide burnisher (not quite so cheap) to put an edge on the scraper, and a vice to hold it while you square the edge of the scraper with a file and re-form the edge with the burnisher and...
hey... just use a good end-grain cutting board. Your knives will thank you for it.
And your bacteria will die.