Plastic and wooden chopping boards each have their own advantages and disadvantages

Material:

Plastic chopping boards: usually made of plastic materials such as polyethylene or polypropylene, lightweight and easy to clean.

Wooden chopping boards: made from different types of wood (e.g. maple, walnut, etc.) with natural grain and texture.

Clean and hygienic:

Plastic chopping boards: easy to clean and dishwasher safe, but may warp at higher temperatures. After a long period of use, the surface may be scratched and prone to bacteria.

Wooden chopping boards: less susceptible to bacteria and the natural oils in the wood have antimicrobial properties, but need to be hand washed and regularly oiled to maintain their condition.

Knife protection:

Plastic chopping boards: harder and may cause some damage to the sharpness of knives.

Wooden chopping boards: softer, protect knives better and are less likely to dull the blade.

Heavy and light:

Plastic chopping boards: usually lighter, easy to move and store.

Wooden chopping boards: generally heavier, more stable and less likely to slide.

Durability:

Plastic chopping boards: last a long time and wear out easily, but are relatively inexpensive.

Wooden chopping boards: can last for years if well-maintained, but are usually more expensive.

Overall, the type of chopping board you choose depends on your personal habits, needs, and acceptance of cleaning and maintenance.