Chopping boards
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Apex boards are excellent. They're not cheap but worth every penny.
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I have one of these Parker Asahi cuttings boards and I love it: https://www.bonsaiboystrading.com/collections/cutting-boards/products/black-professional-asahi-cutting-board-15mm-thickness?variant=41936499245079
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Personally I wouldn't complicate things and just get a thick wood board. Don't get end grain or bamboo, they are hard on edges and will dull knives faster. Buy some oil or wax with it.
Wood board are very sanitary as they transport and remove water away from the bacteria which ends up killing them. I believe one of the scientific journals studied this like 15 years ago saying they're actually more food safe than plastic boards. Obviously don't run in the dishwasher, hand wash it when you're done, and dry the surface before putting it away, preferably on its side so it can dry completely.
Sanding can fix stains or scarred surfaces as well.
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I have Kama Asa black ones, https://kama-asa.co.jp/en/products/kama-asa-black-cutting-board
And a couple of handmade thick wooden blocks -
@teamcarraig it depends. If it's very fine blocks with lots of glue joints, then no, those are worse. But if it's wide blocks of the grain then, yeah. It's an important distinction though so thanks for calling that or
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@pechelman I was comparing end grain to an edge board. (Probably could have mentioned that) Which are much cheaper and quicker to make
