What’s the best material for a chopping board, and how to avoid mould?

TL;DR

Titanium chopping boards are criticized for damaging knife edges, causing them to dull quickly.
Wood is recommended as the best chopping board material due to its density, which protects knives.
Wooden boards offer a natural grip, keeping ingredients steady and reducing slipping.
Wood possesses remarkable antibacterial qualities, naturally preventing bacterial multiplication.
Proper care for wooden boards involves hand washing, immediate drying, occasional oiling, and specific cleaning techniques for stains.
Black marks on wooden boards are likely due to tannins reacting or a hot pan on a wet surface, which can be fixed with sanding and oiling.

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