I will cut chicken on a plastic cutting board but only because I'm usually using the wooden one at the same time for something else. People have been cutting meat and fish on wood for thousands of years and I don't see a reason to change that any time soon. Just follow safe food handling practices and clean up. BTW, you can sand down a wooden cutting board to make it like new again.

Alton Brown can go get stuffed. That guy bugs me.

Cutting on a a stone surface is nuts. I don't want to have to replace my knives every year and I don't want them dull in between.