We have a kitchen knives thread, so let's have a thread on the other side of the cutting of food process, which is the cutting board!
I like a rather large cutting board because most recipes use more than one item sliced, minced, or chopped, and I can work in the middle and push the piles of finished stuff aside, and then just clean it up once when finished. As long as I am not working raw meat. I'm talking about garlic, onions, celery, peppers, etc...
They don't seem to make them big enough so my board of most use is a pastry board, 15" x 21" and it is VERY used. It warps and I have to wet the other side and reverse it and it will warp back, use and repeat..
So I bought one of those John Boos maple edge grain boards from a seller on ebay, used it about a week and it cracked a small crack in the middle! I thought what in the world? So I clamped and superglued it and started reading up, they suggest this "mystery oil" which by all accounts is food grade mineral oil, and followed by the cream they sell which is ehh mineral oil and beeswax. I oiled the board for 3-4 days until it slowed down soaking in the oil, then I creamed it like they say and it's been sitting a couple of days now. I suppose I can wipe it down and begin using it.
They did get some laboratory to certify that after treating with the oil and cream, the board was VERY antimicrobial and killed off bacteria within 3hrs in all of the tests so there is at least some benefit to the process they recommend.
What do you use?