Originally Posted by roadfix
Also be sure to periodically condition the board with food grade mineral oil.
I asked a friend of mine, who is a cabinet maker and the maker of my cutting board, about this. His recommendation was to not use any conditioning oil on a cutting board. Oil is used to moisturize wood that is in a position to dry out and crack. A cutting board, if used and washed regularly, needs no added moisture or protection from drying out. Tannin, a chemical found naturally in wood, is an anti-bacterial and helps keep bacteria populations under control on the surface of the board. The presence of oil inhibits the release of tannin, and bacteria counts go much higher. Oil also keeps the wood surface soft and it wears away much faster and ends up in our food. Wood that has time to dry and become hard again, provides a better cutting surface.