Wandering Adventure Party

I used epicurian for about 5 years. Easy to clean. Dishwasher safe. Very abusive to my knives.
Now I have a maple board for produce only and I use plastic for meat. The plastic boards, I have 2, were $20 or so, and are expendable. As soon as they get beat up (a year), they get replaced. I’m not really chopping on the plastic, usually slicing, so I’m not too worried about micro plastic.
The maple board was a game changer. Knives stay sharp much longer, and it just feels better to cut and chop on. Hard to explain. Cleaning is easy. After use, I wipe with a clean, damp rag, then spray with a 50% vinegar/water solution, let sit a minute, then dry. Once a week (I use it often), I coat with a thin layer of mineral oil. Soaks right in.
I also think bamboo would be too hard on the knives.
I’m not a chef, not in the industry, just a home cook that likes to have the right tools.