Select food-safe hardwoods like maple, walnut, or cherry. Buy boards at least 38mm thick and plane or sand them flat. Cut to your desired size — a good starter board is 40×25cm.
For a beautiful edge-grain board, rip the wood into 5cm strips and alternate the grain direction. Arrange them in a pleasing pattern, alternating species for contrast if desired.
Apply a thin, even layer of food-safe wood glue to each mating surface. Clamp the strips together firmly, checking the assembly is flat. Wipe off excess glue immediately. Leave to cure for at least 2 hours.
Once dry, run through a drum sander or hand-plane flat. Sand with 80, 120, then 220-grit. Round over all edges with a router or sandpaper for a comfortable feel.
Apply a generous coat of food-grade mineral oil or a beeswax blend, let it soak in for 20 minutes, then wipe off excess. Repeat 3–4 times. This protects the wood and prevents cracking.