Be careful when choosing a large wooden cutting board. 

Why? It's only a piece of wood! Nope. Some inferior boards can dull your knives, warp dreadfully, split despite oiling and maintenence, gouge easily (leaving wood splinters in your food) and slip around on the work surface.

I choose wood such as teak over many others due to its high oil content - this gives the board more protection against moisture and is less prone to warping. Expect shallow cuts to occur in the board, but deep gouges can trap germs and food particles. They can even splinter.

So here is a selection of some gorgeous, yet practical large wooden cutting boards. My recommendation is the Proteak 20" x 15" as it is just the right size without being too cumbersome, yet I can chop away and pile up the food without it rolling off onto the floor or table. It is also light enough (as it is about 1" thick) to carry to a pot on the stove without any trouble.