For vegetables and fruits, an END grain wood cutting board from TheBoardsmith or Boos is the only way to go with one exception, Sani-Tuff rubber boards which are used by thousands of commercial kitchen world wide. Everything else including plastic, glass, granite, EDGE grain wood, and bamboo (read a mixture of grass and glue) will make short work of your edges.
For beets, meats and especially fish, plastic is the best way to go for sanitation reasons if you are careful with edge pressure at the end of the cut. Personally, I like a separate end grain wooden board for red meat.
I think this thread should be located in the knife section. Those who really know knives and steel also know a lot about boards. I found this by accident.
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