After my last cutting board split, I replaced it with what I thought would be a great one - a Joyce Chen bamboo. It's good, not cracking or splitting, but whatever finish they use is coming off. See?
I've taken care of it, doing the whole mineral oil thing ("once a day for a week, once a week for a month, once a month for a year, once a year for a lifetime"), but I still have the disappearing coating problem, and I'm only at about the 9-month mark. Kind of reminds me of when Teflon pans get old (or people used metal(!) utensils on them), and the Teflon gets feathery and flakes off into your food. I don't want Teflon-flavored food, and I don't think I want cutting-board-coating-flavored food either.
So does anyone have any recommendations for a wood cutting board? I've always been partial to bamboo, have been eyeing end-grain maple, but I'm open to suggestions.