I have a large wooden board with a moat that lives on my peninsula (island that sticks out from a wall). I sometimes use the flexible plastic mats for veggies and fish because the wooden board is so heavy, but I always use the wood one for meats and poultry, because it's more sanitary than glass or plastic. Even after being put through the dishwasher, plastic boards harbor microbes: On the Chopping Block, Alaska Science Forum
I've heard that marble boards are good for baking - since they are always cool to the touch, they keep the ingredients cooler, which is important in baking.
I also have a small marble board for holiday cheese trays, etc., and a small wooden board and one that came with my knives, for cutting small items quickly. I only keep a small plastic board for when I have guests and someone wants to help out - I give them veggies to chop on it.