Most professional kitchens use stainless steel for hygiene purposes. A lot of us use plastic, or glass even. But the best chopping board to use at home is a wooden one.

It's an urban myth that wood is antimicrobial. Wooden chopping boards are the best because they're the worst environments for bacteria to live over a longer period of time. The wood is porous - meaning moisture absorbs into the surface, drying the board out quicker and the bacteria then die off more quickly.