Depends on what kind of knives you use and what style of cutting you tend to use. Wood is my favorite and will be an all around great board for everything. Downsides are they can be expensive and heavy and take a little bit of maintenance and care (much like your iron heart denim). Rubber cutting boards are sort of the new hotness and they can be great. Easier to care for. Downside is your are sort of limited to a Japanese style of knife work(push cuts or pull). For rubber, Hasegawa or Ashai are great. Wood, I like Boardsmith and Boos but also I would encourage you to check out some local kitchen supply stores if you have any as they may have some locally handmade options.
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