In the age of bacteriaphobia – when the average homemaker douses every surface with antibacterial soaps, consumes antibacterial wipes like… like Kleenex®, and sprays Purell® as if it were air freshener – wooden cutting boards are, apparently, passé. Silly people, don’t you know your gut is full of bacteria?? In reality, though, cross-contamination between meats and raw vegetables can be a problem, so even the most bacteriophilic homeowner (that's be me) uses different knives and cutting boards for meat and vegetables, even if the veggies will be cooked.
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