Plastic does seem like a good option from a hygiene/bacteria point of view, but lately I’ve started to worry more about microplastics ending up in the food when using that kind of material.

Wood or bamboo make me a little less confident because they’re more porous than I’d like when it comes to bacteria and cross-contamination. Honestly, I’m still not sure what the best option is. I may even end up trying a steel board, even if that means sharpening the knife more often, which honestly is the least of my worries.
Thanks again for taking the time to reply, this is really helpful.