There is a discussion on Hacker News, but feel free to comment here as well.
Don’t get a bamboo cutting board. It’s too hard and will dull your knives faster.
Go with wood that isn’t too hard.
Wood cutting boards are two to five times the price of bamboo. Also bamboo is naturally anti-microbial.
Most houses already have dull knives, heck most people throw their knives in the dishwasher. There is no way to keep your knives sharp perpetually, resharpening will always be needed eventually.
I’d rather people focused on size and weight over material. A bigger board is more useful, and safer as you have room to place your hands and your food. A heavier board is safer as it won’t slide as easily.
If you like how the board looks you are more likely to keep it out, use it and clean it.
Buy the biggest, heaviest, prettiest board you can afford.
The cheapest option is to make it yourself. Keep an eye out for renovations or demolition around town, then either speak to the workers and ask politely for a cutting-board sized slab of discarded wood, or raid the skip when no-one is there.
If you’ve got a saw, a planer and a sander you can make one up in about an hour. Then just treat it a handful of times with cooking oil and you’re good to go.