A chopping board is treated as a surface rather than as equipment, which is why most kitchens own one that actively works against the knife being used on it.
Weight is what stops the board moving
A light board slides under lateral pressure, and the cook compensates by pressing down harder or by holding the board, both of which reduce control of the knife.
A heavy board stays put through its own mass, so the hand that would have been steadying it is free to guide the food instead.
This is a safety property as much as a comfort one, since most cutting accidents involve either the food or the board shifting unexpectedly.
Hardness determines what happens to the edge
A knife edge is a very thin wedge of steel, and every contact with a harder surface deforms or chips it slightly.
Glass, stone and ceramic are far harder than any blade, so they blunt an edge within a single session of use regardless of the steel's quality.
Wood and softer plastics yield slightly at the point of contact, absorbing the impact and leaving the edge intact for far longer between sharpenings.
End grain and edge grain behave differently
An end grain board presents the cut ends of the wood fibres upward, so the blade passes between fibres that then close again behind it.
An edge grain board presents the sides of the fibres, and the blade severs them, which shows as visible knife marks accumulating over time.
End grain construction is therefore gentler on edges and self-healing, at the cost of greater weight, higher price and more attention to moisture.
Hygiene depends on maintenance rather than material
Deep cuts in any board hold moisture and food residue, and a scored plastic board is no easier to clean than a scored wooden one.
Wood dries relatively quickly at its surface and its structure draws moisture away from the top, which works against bacteria remaining active there.
Separate boards for raw meat and for ready-to-eat food remain the meaningful precaution, since that separation addresses the actual route of contamination.
Oiling is a structural requirement
Wood expands and contracts as it takes up and releases water, and uneven movement across a large panel is what causes warping and splitting.
A food-safe oil fills the pores and slows that exchange, keeping moisture movement gradual enough that the board stays flat.
A board that has warped rocks under the knife, which returns the cook to holding it steady and undoes the advantage that the weight was providing.