Thanks for all the great replies. It seems like for the most part, the choices are pretty much wood or plastic, with the occasional exception:
I had heard that rubber cutting boards can get discolored and smelly over time, but the one Dorjan links to is anti-bacterial. So maybe it’s a cut above (heh) other rubber boards. Pricey, though.
As for me, I’ll probably just stick to my thin plastic boards, microplastic concerns be damned. They’re just too convenient-- easy to use, easy to clean, easy to store away, and inexpensive to replace.
I’ve got a variety of wooden boards. There’s research that has shown wood to be more hygienic than plastic (for a variety of reasons including the antimicrobial chemicals in the wood itself, but also I think it destroys bacteria through mechanical and osmotic methods too).
I don’t have a dishwasher - I just scrub the boards and I only really separate the boards for two reasons:
Separate boards for raw meat/fish vs anything that will not be further cooked.
Separate board for garlic and onions, just because it will taint other foods like fruit, even after the board is washed.
My mum uses glass and her knives are all terribly blunt. I love cooking for her when I visit, but I hate the preparation because it’s so dangerous.
I use restaurant-tough plastic boards that I buy at restaurant supply houses. I keep a smaller board for chopping garlic and onion on, so that the big board doesn’t get smelly right away and have to be washed so constantly. I scour both with a stiff brush and piping hot water every day, and in fifty years of cooking have never had an issue with them. I do have a couple of wooden boards, but they are used as charcuterie serving trays.
I once bought a bamboo cutting board, because it was so pretty. But it readily absorbed food smell, and nothing I did would deodorize it. I once smeared a slurry of baking soda all over it to see if that would help, but it didn’t and it permanently changed the color of the bamboo to a sickly orangey-yellow. So no more bamboo for me.
After a couple of cutting boards fell apart too quickly, I’ve stopped putting anything wood-like in the dishwasher. (My original thought was, “I’ll replace it when it fails”, but it failed too fast.) I have a variety of cutting boards, in a variety of sizes. I have a small rock maple board I only use for cheese. I have a softer wooden board I only use for bread. I have a large wooden board that’s built into the counter (it slides under the counter, just above the drawers) that I use for fruits and veggies and most random stuff. It usually just gets wiped down, but I can pull it out and wash it in the sink as-needed. I also have two medium-sized plastic boards that I use for raw meat, and a small plastic board that I use for alliums if I don’t plan to pull out one of the meat boards.
(I count “bamboo” as a form of wood.)
Oh, and I have some kind of pressboard cutting board that … I guess I mostly use it when I’m doing prep somewhere outside my home. It has my name on a piece of masking tape on it, which has survived a couple of trips through the dishwasher. And I sometimes cut stuff on a plate with the second-quality knives. But that does dull the knives.