I've 'made' a couple of these; one worked, one didn't.
You need to think quite carefully about what wood you use, both for the result in use, but especially in terms of curing. It's
very difficult to avoid lateral cracks in a round that's an appropriate diameter, height and wood for a chopping board...
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That wood turned out to be too hard anyway, so was no great loss. I cut it up and have made a few nice knife handles from it.
Your best best, I think, would be to cut a round from the middle of a log that's been curing for decades. Then cure it further while keeping slightly damp for maybe a year. Then dry it and load with a feck-ton of mineral oil (the board in the pictures below has a few
litres of oil in it).
This is from spalted Norfolk Island Pine. It did develop a couple of small cracks after being cut, but easily filled:
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