Smelly wood cutting boards
The biggest problem I have with my cutting board is keeping it from smelling like onions and garlic. I spray it down after every use with vinegar water and then wash it down with soap and water, do the salt scrub or baking soda rub, but I can never seem to get the smell out without stripping it down. So, before I reseason it, again, is there a trick or some method to keeping this thing from smelling like an onion field? I've got a small edge grain cutting board I got from Belize on my honeymoon 13 years ago that had some sort of finish on it but even though most of its worn off it still doesn't retain any smells and I don't do anything differently with it. Will I ever be able to cut a watermelon on it without it tasting like a garlicky onion or should I just resign myself to getting a different board for fruits?
I've got several things to season it with. Coconut oil/beeswax butter, mineral oil/beeswax butter, mineral oil, boos mystery oil. I've also got flaxseed oil from seasoning my CI pans as well as Danish oil I use on my wooden utensils, though I don't think those two are recommended for a cutting board.