everything i read on cutting board saftey ultimately says --WOOD--less bacteria growth , less cut marks , and cleans easily. I also have 3 boards i use . ALL are 30 bucks each from walmart and Paula Dean Acacia wood boards. One is normal 15x15 , the other two are both " Flour" baking boards and thinner ,( approx 15x20 or so) but one is a cutting board for use in spatch-cocking chicken and the like, the other IS a baking board. All Acacia wood ,essentially end-grain , beautiful , and i love them. NO problems thus far , and i'd recommend to anyone. Besides , how many of us can REALLY afford 1,2,and 300 dollar boards?