Acrylic boards are inexpensive and the least likely to retain sticky dough. However, they are also less durable than other types and are inappropriate for doughs that require physical striking.
Marble boards tend to remain cooler than room temperature. This makes dough, especially for pastries, far easier with which to work. These boards tend to be the most expensive and are susceptible to breakage from drops.
Wooden boards tend to fall between the other types in regard to cost and performance. Typically made from hardwoods, such as oak, cherry or walnut, these are resilient at a relatively moderate cost. They require chilling for use with lighter pastries.