It's interesting to me that a discussion has grown about using wood cutting boards.
These have been used since almost before recorded time,
and we don't hear stories all the time about how 'germy' and 'unsafe' they are
with proper care & cleaning. After all, they're very common in many commercial
venues such as restaurants and bakeries, to this day.
As Gene mentions, a food-grade oil seals them quite well.
A Scotch-Brite or similarly mild abrasive used during cleaning
keeps surfaces smooth. As always, common-sense rinsing and washing
is the best practice.
Just about the only real concern, aside from proper care, would be the
toxicity of wood species used to make the cutting board, and those are
certainly not made available as manufactured goods.