First of all, you should always cut your food on hardwood surfaces. The wood is soft and protects the blade. Some people use plastic cutting boards in the kitchen, but they are not suitable for ceramic knives due to the tendency to break them easily.
Do not forget that plastic also allows the development of bacteria, so it is a material that should be avoided in the kitchen as a general rule.
Wood, on the other hand, has chemical properties that kill bacteria over time, and don't forget to wash the cutting boards after each use, be it wood or plastic, under hot running water to allow permanent death of any bacteria that is alive.