Hellobee Boards

like you, i have a wooden one that i use for almost everything except for raw proteins, in which case i break out the plastic one that can be put in the dishwasher.

I use wood almost exclusively. But I also love these ones too:

http://www.epicureancs.com/cutting-boards.php

I have some small plastic ones from Pampered Chef that I mainly use. Kitchen space is at a premium, so I don't always have a spot to leave my wooden one to dry.

I use wood for almost everything except protein that I use on an old plastic one.

I have wood for everything but raw chicken and beef - for that I use a plastic dishwasher safe one.

I also have four flexible plastic ones that I got during our cross country move really cheap at Target (all the cutting boards were packed up 1400 miles away!) I don't use them as cutting boards now that my other things have arrived, but they come in handy for transporting large amounts of chopped veggies from the counter to the stove. Then I bend the board and tip them into the pan without spilling/splashing/burning myself!

DH prefers wood/bamboo but I like the ease of the plastic ones.

We prefer to use wood and mostly use wood. We have several plastic boards for raw meat.

I only like using the plastic ones with the rubber on the edges! Hello dishwasher!!

I have 2 wood ones that I have, but I never use them. They look nice, but they aren't any different use wise than the plastic, other than you need to hand wash them. Boo!