Yes. The board touches the edge on every cut, so the material it is made from decides how fast the edge wears. Most people underestimate that.
The boards that wear your edge
Glass and ceramic boards damage the edge. They are harder than the steel of the blade, so every cut abrades it a little. The edge rolls (bends over to one side) and chips faster than on any reasonable alternative. I see no good reason to use a glass board with a good knife. I suspect they exist because they look clean and wash easily, and the edge pays for that.
Stone and marble surfaces belong in the same group. They look good in a kitchen and wear down edges.
Plastic is softer than steel, so it does not abrade the edge like glass does. But plastic has no give either, and the edge meets a hard, flat surface on every cut. Plastic boards also leave tiny pieces of plastic in your food. I advise against them.
Houten planken
An end-grain board is the best surface for a good knife. End-grain means the board is built from blocks of wood stood on end, so the edge cuts between the fibres instead of across them. The wood gives a little, and the edge does not press on a hard flat surface. The fibres also close up again after a cut, so the board heals itself to some extent. In my experience the edge lasts noticeably longer.
Face-grain and edge-grain boards are made from planks, so you cut across the long side of the fibres. They are more common and harder than end-grain, but much kinder to the edge than plastic or glass. The wood matters too. A very hard wood like teak is tougher on an edge than a softer hardwood like walnut or cherry.
Wooden boards are also cleaner than plastic ones. Many woods have a natural antibacterial effect.
Boards from Beitelaar
I work together with Beitelaar, who makes end-grain cutting boards. If you want an end-grain board, his shop is where I would start.
On his site he explains the choice between end-grain and a plain board. His comparison puts the life of a face-grain board at 5 to 10 years and an end-grain block at 20 years or more. Those figures are his. An end-grain block is also heavier, so it stands firmly on the counter.
Shop Beitelaar blocks or read his article on end-grain and plain boards (in Dutch). More at beitelaar.nl.
What I use and recommend
If you own a good knife, use a wood board. Choose end-grain if you can, and any good hardwood if you cannot. Avoid plastic, and avoid hard surfaces such as glass or stone. A knife that lives on a wood board stays sharp longer and needs less honing. Getting this right costs nothing.
Meer over je mes in goede staat houden in mijn gids voor messenonderhoud.