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sohi-
You know what, I was just reguritating what I learnt when doing food handling courses but you are right, in a way. Looks like hard wood like maple is pretty good but soft woods not as effective.
https://news.ncsu.edu/2014/09/cutting-boards-food-safety/
Either way, wood or plastic, once it starts getting cut up it's going to hold more germs.
Sumo
Like 2 sometimes 3. Chopping boards hold a lot of bacteria when they start getting cut up and they're like a fiver from Ikea, may as well just replace it whenever we go there.