3.Use the right material for the job.
For a 75% chopping demand, a large sturdy wooden or bamboo cutting board is definitely the best choice. It does not quickly passivate the tool like plastic, it can be well maintained in place, and food does not slide on its surface.
You should also make sure you have a strong plastic cutting board on hand to prepare meat and fish. For these types of foods, plastic is better than wood because bacteria from raw meat and seafood can get stuck in wood particles and make you sick. Since plastics are non-porous, when you clean the surface of these boards, they are thoroughly cleaned next time.
This is the only two boards that the kitchen needs. We repeat, do not use glass cutting board to do anything other than serving platters. Whoever thinks of this idea is confused.