I have a variety of cutting boards, from maple (2) to bamboo (3) to Plastic (2) to glass (1). I have 3 with channels; 1 maple, 1 bamboo, 1 plastic. I have an end grain bamboo board and a straight grain bamboo board with 4 holes that hold cups for putting my mess in place (mise en place).
I tend to gravitate to the bamboo boards because they're made with a sustainable material, they don't dull my knives and they don't need any special care; you use them, you wash them, you dry them, and you put them away.
I use the maple board with the drip channel for carving my Thanksgiving turkey because it is quite large. I use the bamboo board with the drip channel for most other meat and poultry that I expect to leak juices.
I shy away from plastic because your knives will create cuts that harbour bacteria that will continue to grow inside the board, even after a trip through the dishwasher, and will be released the next time you cut something on the board. I pretty much save the plastic board for slicing bread and cutting fresh vegetables.
The glass board is strictly to work with doughs because, with a little bench flour, it's a practically non-stick work surface and it's easy to clean up afterwards.
I hope this encourages some thought before buying your cutting board, or boards.
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett