I've used both plastic and wooden boards and there are good arguments for and against using both types of boards.
However, my favourite and what I've been using consistently for the past few years is my Peer Sorrensen. It's a sturdy and durable hardwood that lasts for ages when it's properly maintained (I'll oil my board each week).
It's a great preparation and cooking accompaniment in the kitchen but also an accessory statement. It's featured in one or two of my food photos!
I have a wooden board for the meats & vegetables, & 2 small plastic boards for everything else I need to slice up, or make sandwiches on.I've been given 2 glass ones as gifts from friends, but just the thought of scraping a knife over a glass boards sends shivers through me, so they're still in their boxes, after all the time I've had them. Our 2 daughters are or have been chefs/cooks, & they both only use wooden boards in their own kitchens.
(I also use the wooden board for preparing fish.)