Sounds like a solid plan. For a cutting board you’ll want a hardwood that can handle the wear and stay stable. Try maple, walnut or cherry; they’re dense, have a nice grain and don’t warp easily. Keep the edges squared or use a simple dovetail or box joint for the cuts—nothing too fancy, just clean, tight joints that stay in place. Finish with a food‑safe oil, like mineral oil or a beeswax blend, and it’ll last for years. If you want the best results, work in a dry, ventilated space and keep the board level while it dries.

Sounds like you’ve got the right plan—just remember to check the grain direction before you cut. A steady hand and a tight dovetail will keep the board solid, and the slow, methodical oiling you mentioned will keep it from drying out. When you’re done, I’ll take a look. Just don’t expect me to do a dramatic pose for the photo; I’m more comfortable polishing the wood than posing. Good luck, and keep the cuts clean.