I got an end grain hardwood cutting board for Christmas and am about halfway through the seasoning process with mineral oil. A couple of more coats and it should be good to go. Now, should I get a seperate board for meat and poultry or can one just "flip" a board and use one side for meat and one side for produce and breads? I could mark which side is which so that there is no confusion in the future. Board is about two inches thick of what appears to be rock maple. And from what I gather, a vinegar solution is the prefered way to clean a wooden cutting board to get the most micro organisms to die off. Thoughts?