Marble vs Wood

Decisions-Decisions...

I am looking for a pastry board and can't decide which one i want. I like Williams-Sonoma but I love shopping at Sur la Table.

Unfortunately I can't have both >_<

Let the debate begin-

Sur La Table Marble Pastry Board

Pros: 

-cool surface for the dough (great for Houston's heat)

-$60 cheaper than Williams-Sonoma

Cons:

-Heavy

-can break/crack easily 

-need nonslip mat or towel underneath board to prevent from sliding

Williams-Sonoma Reversible Wooden Pastry Board

Pros:

-measurement guide on board

-Reversible 

-multi use as cutting board 

-wraps over island & stays in place 

Cons:

-too big to store away

-$60 more than Sur la table marble

-apply mineral oil to keep it from drying 

-must be store away from extreme temperatures. 

Hmmmmmm....