A Cutting boards does not have to be made of bamboo (or current wood products). Nor do you have to spend a lot of wealth. This is a cheap, large-scale buyer cutting board that makes it more suitable for any job in the kitchen.
Using steel wool, polish any rough spots off the board - these will collect food in use if left as they are. If your board has a juice trough, polish that as well - you do not want the surface of your board to collect food or snag your cloth when wiping the board down. Polish the back as well - even if you don't cut on it, polishing the back (and the edges) will make it easier to keep your board clean. If your board is very coarse/rough, start with a coarse wool - but finish the job with a very fine wool. When properly polished, the wood grain should be clearly visible, well defined, and the surface should reflect light evenly.
Use a tack cloth and dust the board thoroughly.
3.Pour mineral oil onto the board, and rub into the grain. Let it sit, and absorb the mineral oil into the board. Repeat this at least daily for at least a week before using your new board!