I think the texture in the pic above is the back of it btw, the actual cutting surface looks more like this: https://cdn.cutleryandmore.com/media/images/42789.jpg
There should be an emoji of a saltshaker pouring out colorful bits of plastic. Then again, that's what glitter is.
Depends on what your definition of better / worse is. It's plastic so from an environmental standpoint probably not great.
That said I have a couple and I like them. They're great for makeshift funnels and they're really easy to just scoop up and dump your stuff in whatever you're cooking. I also like to take them when I car camp, because they weigh basically nothing, fit easily in the side of my camping tub, and are real easy to clean when you're out in the sticks.
If I'm chopping a lot of stuff like a bag of onions or something I prefer a sturdier board though. It just feels easier to control the knife on.
pro: big & light. if you don't have a huge wooden one it's pretty convenient to not have stuff falling off your board as you work... you can maybe do multiple ingredients with out moving them off the board too.
cons: big & light. harder to fit in sink/washer, won't be as firm beneath what you're cutting, but i've never hard any problems with them moving around while working, tbh. can't use em as a plate like you can with thicker boards tho
They're definitely easier to clean than a wooden board. And they're dirt cheap. But, in my experience, they fall apart within a few years (more with heavy use). Over time they'll kinda bend up at the edges, too, so they can slide around if you're chopping smaller things.
That's what I'd recommend for an affordable cutting board, too. But it'll die after a few years just like any other plastic board.
If you have the budget for something that'll last decades, I hear that Teakhaus boards are pretty solid. You have to hand wash them and oil them occasionally, so that's kind of a pain in the ass. But once they start getting knife gouges in them after a few years, you can just sand it down and start fresh, instead of tossing it.
I use something like these on top of a wooden board for ease of cleaning and so I can get another half inch or so of height on the surface (tall problems).
Probably not good for plastic reasons, but otherwise I like them.
In general, you can't beat bamboo or hardwoods for a combination of antimicrobial properties and self healing. These plastic ones are fine for veggies though.
Do not use these for meat though. The bacteria can live on the plastic for longer than wood, and plastic ends up with a lot more crevices for bacteria to live in. Wood is much better for that. Yes, this problem with plastic cutting boards cannot be fixed by trying to clean it better.
Horrible, they warp easily and slide around because they're too light. Bamboo is also a bad choice, since they contain too much silica, which dulls your knife edge. Best choice is just to get one decent wood cutting board made of cherry, maple or walnut, and then maybe a plastic one for fish. It takes a bit of upkeep to keep it nice, but it's a worthwhile investment, since it's probably going to last you a decade or more
Also pro-tip, always put a wet paper towel under the cutting board to avoid it slipping
