At Milly’s, we don’t recommend glass or marble. They may be hygienic but knives hate them. Dishwasher safe resin or plastic are a reasonable option especially for cross-contamination jobs like raw chicken – replace when the board becomes scratched. Our favourites, however, are wooden and you have two choices.
Firstly, a large, heavy wooden slab – use one side for kitchen work and save the other for serving. Clean by washing with a little dishwashing liquid and hot water, dry immediately and store upright. Never soak your board and keep it oiled with a board specific mineral oil (not olive or vegetable as they will go rancid).
Our rule of thumb - oil your new board every day for a week, every week for a month and once a month from then on.
Secondly, newish to the market are wood fibre boards. These have the advantage of being light, but sturdy, dishwasher safe and perfect for knife care.