As far as knives are concerned cutting on glass or your counter top is terrible for your knives, plastic ones are decent on them and wood is the easiest on the knives. If your primary concern is the longevity of your knives I would recommend wood.
I am not exactly sure which is safer for you to use. At one part time job they used two plastic type cutting boards. A blue one for raw meats, and another red one for cooked meats. Also the knives were coloured coordinated that way as well. All this was done to prevent cross contamination. A white one was used for the fruits and vegetables.
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