Wooden chopping boards are susceptible to deep groves where bacteria can get stuck, leading to increased risk of cross contamination.
Wooden chopping boards are bonded, so your still cutting in to whatever that bonding agent is.
You can't put a wooden chopping board in the dish washer.
Wooden chopping boards tend not to be distinctly colour coded.
Wooden chopping boards the size of the commercial plastic boards I use are much more expensive, invariably get left in the sink by someone, which invariably ends up splitting them, and their weight is unweildly.
The only time I thought wooden end grain boards were better, was when I was hanging out with people who'd spent too much on their second or third one because the cheaper first one or two they'd bought had already failed.
That and several commercial chefs have since told me the kitchens they work in don't permit the use of wooden chopping boards, other than as serving platters for some dishes.
Off the top of my head, plastic is lighter, cheaper, easier to dry, less prone to cracking, easier to keep sterile, and machine washable. I prefer wood, but there's no reason to use antagonistic internet-forum-style exaggeration and black-and-white phrasing ("superior in every way").
"It's easier to clean by hand" is almost always a fallacy (especially "much easier") motivated by some kind of mild form of hobbyist elitism. It's common sense that placing something in a dishwasher and taking it back out is easier than essentially any form of hand cleaning by most reasonable definitions of ease.
Edit:
You could make other pragmatic arguments (e.g. I'm sure some people generate enough dirty kitchenware that you need to pick some big things to do by hand), but "easiness" by itself clearly isn't viable.
