I think the end grain cutting boards by MTM Wood are the most awesomest ones
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The cutting boards I have now are glass. I used to use wood and I found the best way to clean and preserve them was to rinse them in clean water then rub them with a mixture of salt and mineral oil. The salt kills bacteria and, as mentioned already, the mineral oil preserves the wood and is not toxic. It's something I learned to do as an historical reenactor when I was doing traditional cooking in an encampment.
I used to use wooden chopping boards but as I tend to daily use 3 or more chopping boards I just moved to just the plastic ones over a decade ago. Easier to care for.Just throw them in the dishwasher and they come out clean. I have had some for 15 years at least. I have, in use around 7 chopping boards of various sizes.
Maybe it was not very good quality?
That would be my strong suspicion as well.
Here is a little thought.. My wife uses those plastic lids off butter containers etc as a cutting board.. They get too cut up so just throw away/recycle and use another..
I've thought about glass, but wasn't sure they were safe to use. Don't they get damaged by the knives?