It depends on what route you want to go. My interest is SPEED. Wooden boards are not supposed to be soaked; I like to wash dishes either by hand with hot, soapy water or in the dishwasher. I have no interest in applying mineral oil to preserve the wood, either. It's easy to clean off plastic between meats, cheeses, breads, veggies, fruits, etc. They only run about ten bucks a pop so you can easily replace them every year or two if need be, and the newer ones have nice features like non-skid corners or bases, drip trays, and drain sides. Plastic is also extremely lightweight. I keep my cutting boards on top of the fridge in a file divider, actually. You can do all that with wood, but it's expensive and more of a pain to clean up imo.
Honing steel, sharpening steel, same thing. You're not really sharpening the knife as much as you are rolling the blade straight again anyway. And yeah definitely, the shears are a must-have. I use them almost daily for everything from cutting open chocolate chip packages to cutting off zip-ties to whatever. It's nice having good tools