I actually have quite a few boards that i have made myself and bought. Though really with wood, the differences you have are in the selection of the many different kinds you can use seperate or together. Like.........
My main workhorses are my maple boards that see a good amount of cleaver work. The next most used, depending where i am in the kitchen, are my maple/walnut/ebony, maple/wenge/ebony, maple/ebony/wenge/purpleheart, my sushi board that is cherry/walnut/ebony/wenge/maple, and a few others i put in rotation.
The ones i didn't make i got from here http://www.alladd.com/index.htm
which are of very good quality.
And on that web site you can find this link http://www.alladd.com/cutting%20board%20study.htm
which explains, and rests, the myth that plastic is "safe" or "more safe" than wood.
And like everyone said, stay away from glass! And yes, you should NEVER use vegetable oil because it actually builds up a film that gets tacky and rancid, which hosts a breeding ground for bacteria!