To me, this is a personal question. Wood, especially maple or beech are easiest on your knives, but they're heavy and do require upkeep with a mineral oil rub to keep them in top shape. Additionally, they don't go in the dishwasher. Traditional boards are lightweight, but are also quickly denuded with micro cuts and slices allowing bacteria to fester and not all of them are dishwasher safe. Elihome cutting boards offer the best of both.