Most of the commercial boards are finger jointed, and most are held together with bolts running through the width, and plugged with maple caps.
However, I and many other Chefs (and many, many Health Inspectors) are very worried about the implications of bacteria eating wood cutting boards. A wrong message, but one very easy to believe would be that it's ok to cut raw chicken or pork on the cutting board, give it a quick wipe, and everything's up to sanitation standards.
-Wood is a porous material. Stands to reason, given that one of the main functions of a tree trunk is transport water from the roots to the branches.
-Wood absorbs water, it's a natural function of the wood fibres, they are hollow and they absorb.
-Water is a great transport vehicle for many other things: Salts, minerals, food debris.
Put it all together and a wet cutting board is wiped down, the moisture eventually evaporates, and the debris, salts, etc, are left behind, plugging up the fibres.
I'm no scientist, have no access to a lab, but my big question is: Can a used wood cutting board, one that has gone through many cycles of wetting and drying, still be effective in killing bacteria on contact?
A good example is with an ex-employee of mine cleaning off a s/s table. He gives it a quick wipe, sprays it down with sanitizer, and proudly exclaims it's clean. I point out the spilled juices, fish scales and carrot peels. "But Chef, they're sanitized, it's ok".
Easiest and quickest way to sanitize a cutting board, a way that you're about 95% sure it's sanitized, is to toss it into a high-temp d/w. Can't do this with a wood cutting board or it'll swell and split along the glue lines. Best thing to do is cut raw meat and other perishables on a nylon cutting board and be 95% sure.