[tarheelsmoker]

I use plastic with gripper corners for any raw meat. I have a "c" on one side that I use for chicken, and the other side is for any other raw meat.

For any vegetables I have a bamboo cutting board, and I have a maple for cutting/ carving cooked meats. The maple one has a channel all the way around to catch any juices that should run out.

Plastic is the easiest to keep clean for sure, and I have never had any problems with the board dulling my edge. Same thing for bamboo. As long as you stay away from glass you should be OK.