what material should i use for cutting board?
There's a huge standing debate on that, and you'll find several articles contradicting each other.

While wood seems at first like a bad choice (it porous, so it harbours bacteria) it's quite the opposite.


  Researchers discovered that used, knife-scarred wooden cutting boards harbored no more bacteria than new boards, while knife-scarred plastic boards were "impossible to clean and disinfect manually." When the researchers scanned the plastic boards with electron micrographs, they saw "highly significant damage" to the surfaces from knife cuts. Bacteria inside wooden boards don’t multiply and gradually die. Comparing the bacteria found on wooden boards to those found lurking on plastic ones when both have been cleaned manually, the researchers found more bacteria on a used plastic surface than on a used wood one.