Wood cutting boards can be, usually are, ornate/beautiful.
Good for slicing bread, fruit, veggies, cheese, probably cold cuts,
occasionally, a piece of finger (it happens, no brake cartridge for
home cutting boards).
Definitely not for raw meat: see 'finger' above, fish (attention fishermen),
fowl (can be really foul), shell fish ('bottom feeders' speak for themselves),
cloven hoof critters (don't excite the demonic), etc.
I've cleaved frog parts on wood only to suffer, after the next meal, mild a
gastritis...
Why? The porous nature of wood catches and retains microorganisms
unlike other non-porous cutting board surfaces.
Aye.
Grandma (who added a little 'je ne sais quoi' to life) used to say,
"Choppa, choppa. Watch your doighta."