The only cutting boards I put in the DW are my glass and flexible "plastic" ones. My good wood cutting boards, Bamboo and Maple, I hand wash and then dry right away. I would recommend those two woods over others.

I agree with above that if you want dishwasher-safe, you have to have the plastic ones. I would not recommend the glass ones at all, as they will dull your knives quickly. Plus, I cannot take the "feel" of the knife against the glass; gives me the chills.

Are you OK with a heavy weight board? People like the Boos boards as the "best" but they are very heavy. I believe that many people just leave their Boos board in one place on the counter, and wash them in place, rather than trying to lift them to the sink. Cooks Illustrated Magazine likes the teak "Proteak" boards. They felt that the best size was a minimum 15x20 or larger. It looks like the company changed its name to "Teakhaus" since the review. You can find them on Amazon. I don't have a Teakhaus myself, so don't know how they are personally; just sharing that the magazine liked them.

If you decide on a wood board, you do need to condition it on occasion. I use Clapham's Beeswax Wood Finish, and it is not a chore at all. My hands are velvet soft afterwards - a bonus :)

You mentioned free of chemicals - the Epicurean boards are NSF certified, non-toxic food-grade material, and DW safe. However, I have read they are not durable, and will crack easily. Everything is a tradeoff. Depends what is important to you.

https://www.epicureancs.com/about/

I’ve used nothing but an Epicurean, for many years. Also my BF uses one too. I don’t take any special care of it, at all. It’s a cutting board. No cracks, no damage whatsoever. In my experience, they are extremely durable.