What makes a good cutting board in your opinion?

Is it good to have multiple cutting boards to cut different types of food on different ones?

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wildbill83 · 36-40, M

large/heavy wooden, ash /w wood grain turned up & drip catcher routed into edge; condition with mineral oil or wax

wildbill83 · 36-40, M

I prefer only wood for cutting meats, has enough weight to not move, and just enough tack to keep meat from sliding all over the place (unlike plastic and glass)

I only use the cheapo plastic ones for chopping vegetables

perceptivei · 36-40, F

@wildbill83 thanks.