I posted this several years ago-
When my son owned a cabinet shop, he made a lot of cutting boards to utilize scraps. He found research papers from the University of Wisconsin/Madison Department of Food Science that concluded that USP mineral oil was really the only choice for oiling boards as it never became rancid, whereas all nut/vegetable oils definitely did.
If you make a board, use TiteBond III glue, which is USDA approved for foodservice use, waterproof, good open time, and easy cleanup. Like Norm Abrams says, use LOTS of clamps. Hard rock maple is the preferred material, although other woods like teak or oak can make attractive variations in pattern. Has to be a hardwood with very close grain structure.
New board- oil daily and wipe down for a couple weeks, then weekly for a couple months, then once a month or so. NEVER in the dishwasher. If you must sanitize in the dishwasher, get a plastic board. Most health codes don't allow restaurants to use wooden boards.