I use wood, bamboo, and plastic cutting boards. I prefer the wood (which I treat with mineral oil) but they have to be cleaned by hand - I always use wood when preparing vegetables. When dressing poultry I always use plastic because I can throw them right in the dish washer for sanitization. The bamboo is mostly used for slicing bread with a serrated bread knife because the presentation of the sliced/unsliced bread right on the bamboo board can't be beat.
I even have two Corian cutting boards that were fashioned from scrap pieces by a friend. They are too heavy and too hard on knife edges to be used as real cutting boards. One of them is quite large (about 15" X 24") and I sometimes use it to put out cheese and crackers. It's so heavy that it doesn't move around and people can use butter knives or cheese spreader knives to hack off pieces of soft cheese without doing any damage to the rather dull blades on those utensils.
I even have two Corian cutting boards that were fashioned from scrap pieces by a friend. They are too heavy and too hard on knife edges to be used as real cutting boards. One of them is quite large (about 15" X 24") and I sometimes use it to put out cheese and crackers. It's so heavy that it doesn't move around and people can use butter knives or cheese spreader knives to hack off pieces of soft cheese without doing any damage to the rather dull blades on those utensils.
