The best material for a cutting board or butcher block is the floor of an old bowling alley. Those are made of rock maple or bois d'arc. This material destroys saw blades. You'll never make a scratch on it with a knife.

A wooden chopping board, where the grain runs laterally, is great and naturally antibacterial. A wooden chopping board where the grain runs vertically is better for the knife as it protects the blade, but not as antibacterial.

Ceramic is a good choice

A newer plastic one is fine if that's what you prefer to cut on.

Hasegawa or wooden end-grain if you want to be kind to your knives. Plastic boards are okay if you're on a budget. Never ever buy ceramic or glass boards if you don't have an unusually huge desire to sharpen your knives every day.

Bamboo

Dude there's no winning either way you cut it fr

Best is a titanium board. It is less hard than steel, so the steel knive keeps its sharpness

I like bamboo and replace when they get warped or moldy

I have a glass board! No contamination, no plastics!