what material should i use for cutting board? What material should I use for cutting board? And which dulls more the knives?

As many cookers might know that wood cutting boards can be bad for use if it is not cleaned after use, because the growth of bacterias and even mold on there, also wood absorbs moist, color, and smells of what was chopped like garlic for example, I have also read that plastic ones also might be bad for use. 

I have tried a glass cutting board which are really unconfortable for use, but safer for cleaning, though I have one but I don't use, because it's unconfortable when cutting and harmful because very it's sloppy though. 

Also i think it would dull the knife a lot. I wouldnt use an iron,steel, or aluminium cutting board (if them exist) for same reason. btw i always keep my knives sharp with help ofthe bottom of a mug when they need some sharping. btw do you any trick to clean a wood cutting board of bad smells?
There's a huge standing debate on that, and you'll find several articles contradicting each other.

While wood seems at first like a bad choice (it porous, so it harbours bacteria) it's quite the opposite.


  Researchers discovered that used, knife-scarred wooden cutting boards harbored no more bacteria than new boards, while knife-scarred plastic boards were "impossible to clean and disinfect manually." When the researchers scanned the plastic boards with electron micrographs, they saw "highly significant damage" to the surfaces from knife cuts. Bacteria inside wooden boards don’t multiply and gradually die. Comparing the bacteria found on wooden boards to those found lurking on plastic ones when both have been cleaned manually, the researchers found more bacteria on a used plastic surface than on a used wood one.