Wood is better for the knife, things cut better on it, food doesn't get stuck down in all those little knife grooves that you get in plastic so it is easier to pick or slide off your food and it's easier to wipe down, and the big kicker: microbes tend to die on wood while they tend to breed on plastic.
We eat nearly all meals at home (we work at home and value our health) and eat a lot of vegetables. I hate pull-out cutting boards and countertop ones are too high. I bought a cheap wood-topped serving cart and use the top of that for my cutting board. It gives you room to spread out and really wield the 10" chef's knife. It is a good height for chopping. And it's always ready to go - you don't need to move stuff off of the counter to use it. I took my router and made a couple of knife slots along the side that faces the counters (so the knifes are safely away from traffic) and a round hole for the steel. The cart normally sets next to the stove at right angles, making a very tight, convenient work area.
The only time I ever soap it is when I have cut meat on it. Don't do that often. Otherwise I just wipe it off with a damp sponge and the microbes die off as it dries. Handwringers may worry about this, but then they go out to a restaurant to eat. That's where the danger lies!