A cutting board meets the edge of a knife hundreds of times during a busy week. Its surface affects how the knife feels, how quickly the edge wears and how pleasant the whole job is. You do not need a luxury board to cook well, but you do need one that stays put and can be cleaned easily.
Wood and plastic are both practical choices. A solid wooden board has a little give and can be comfortable under a knife. Maple, beech and walnut are common options. End-grain boards present the ends of the wood fibers to the blade; they tend to be heavier and cost more, and their construction does not make them maintenance-free. A simple edge-grain board can serve a home kitchen very well.
Plastic boards are light, often inexpensive and easy to separate by task. Some can go into a dishwasher, if the manufacturer allows it. They eventually collect deep grooves, however, and a badly scarred or warped board is difficult to clean and keep stable. Replace it when cleaning no longer leaves the surface in good condition.
Glass, stone and ceramic boards are hard on cutting edges. They may look attractive on a counter, but repeated contact with a hard surface can dull or damage a fine edge. Keep that marble slab for serving cheese, perhaps, and cut on a more forgiving surface.
Size matters more than an impressive material description. Choose a board large enough to hold the food and give the knife room to move, while still fitting your sink and storage space. A damp towel or a nonslip mat underneath can stop a board from sliding. Test it before you start chopping.
Wash boards promptly with hot, soapy water after use, rinse and dry them. Avoid soaking wood or putting it in the dishwasher. Let it dry upright where air can reach both sides, and use a food-safe board oil when the surface becomes dry, following the maker’s directions. Raw meat, poultry and seafood deserve particular care: use a separate board where possible, and clean and sanitize food-contact surfaces according to local food-safety guidance before they touch ready-to-eat food.
The best board is the one you will actually wash, dry and use. A modest board that is stable and well cared for is a much better companion to a sharp knife than a beautiful slab that slides around the counter.