Wood or plastic? End-grain or edge-grain? Bamboo, teak, or maple? Here is what the choice actually affects and what does not matter.
Wood vs plastic
Wood is naturally antibacterial (studies show bacteria die on wood surfaces faster than on plastic). Wood also protects knife edges better. The historical argument for plastic (dishwasher-safe) is outweighed by these benefits for most home cooks.
End-grain vs edge-grain
End-grain boards are made with the wood fibers running vertically — the knife edge slides between fibers instead of chopping them. Result: knives stay sharper, board self-heals, no chop marks. They cost more and are heavier.
Which wood
Rock maple is the traditional choice: closed-grain, tight, food-safe. Walnut and cherry are also excellent. Bamboo is technically a grass with silica in it that dulls knives faster than hardwood. Teak has natural oils that repel water. Any tight-grained hardwood works.
Care
Hand-wash only. Never soak. Dry standing on edge. Oil monthly with food-grade mineral oil (never olive — goes rancid). Wax quarterly. A well-cared-for board lasts 30 years.