The "Shit I just bought" thread

a good plastic cutting board is
Amazon.com: OXO Good Grips 10-1/2-by-15-Inch Utility Cutting Board, Black: Kitchen Dining

now there's one caveat with it, and that is when you lay it on the counter, there are 4 pegs or nibs on the corners that want to grip the counter, this actually creates a space and you'll get bounceback b/c it's not flush with the counter.
what i do is put the soft/grippy shelf liner underneath it. this also prevents the cutting board from moving/slipping, you don't ever want your board moving around, which is why thick wooden cutting boards are usually recommended, in order to have that firm grip, they're just heavy.

it's cheap, it's 20bucks, you should have 2 cutting boards, one for veggies and one for meats. if you're really OCD, it should be one for veggies and then a separate board for different types of meats. (poultry/beef/seafood/etc)

these boards don't dull my knives, my knives are razor sharp, my knives do "grip" into the board.

i'm in an apt currently, so i have limited counterspace, as such i'm not gonna have a nice heavy wooden board around taking up counterspace and it's not really convenient to lay a heavy (cuz you want the weight so it doesn't move) wooden block on it's side all the time.

if you are going for a wooden board, i'd suggest end grain (usually the checkerboard pattern) over edge grain (where the grain runs length wise). You'll have more of an issue with splinters with edge grain.
types of wood?

bamboo/maple/pine etc... i've been hearing teak is the new hotness (something to do with teak being oily).

don't forget weekly/monthly mineral oil for your boards
never marble/glass