What material should I use for cutting board? And which dulls more the knives?  As many cookers might know that wood cutting boards can be bad for use if it is not cleaned after use, because the growth of bacterias and even mold on there, also wood absorbs moist, color, and smells of what was chopped like garlic for example, I have also read that plastic ones also might be bad for use.   I have tried a glass cutting board which are really unconfortable for use, but safer for cleaning, though I have one but I don't use, because it's unconfortable when cutting and harmful because very it's sloppy though.   Also i think it would dull the knife a lot. I wouldnt use an iron,steel, or aluminium cutting board (if them exist) for same reason. btw i always keep my knives sharp with help ofthe bottom of a mug when they need some sharping. btw do you any trick to clean a wood cutting board of bad smells? 
I personally prefer using good quality wooden chopping boards. Avoid using plastic as they aren't environment friendly and good enough for long time. Glass boards were never comforting for me to work as they make so much noise while chopping.  Wooden board have to be cleaned soon after its use. More you keep it unwashed, more difficult it would get to clean later.  To clean the wooden board, sprinkle baking soda over the board and then squeeze lemon and clean it. It removes odour from the board and cleans it. This also works for plastic boards. 