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Oh god...
Anyone that says glass or marble should be banned from this thread.Have a read of this https://japanahome.com/journal/choose-best-cutting-board/ agrees with what I was told for home.
lynx-
I currently have a main bamboo end grain butcher block size chopping board which is ok, but is very slightly bowed.
I’ve glued some bumpers onto it, I’ve been meaning to get rubber feet to screw in.I use various knife types, from large Chinese cleavers to nice sharp Japanese knife.
I tend to use a secondary large Neoflam plastic chopping board for particularly staining foods (kimchi, red fruit) and meat prep.
Acliff
Recommendations on a nice chopping board?
New kitchen, new chopping board.
The TOG hare and ox look pretty tasty, but not sure I want to sell out that level of cash.