Hey Dave,
professional cutting or chopping boards made of wood never have epoxy on it.
When kitchen boards are made of plastic, they are made of HDPE because it’s soft enough to not make your knives dull.
However, both HDPE cutting boards that have strayed into my household many years ago always get a very unpleasant smell from the organic deposits in the countless cutting grooves.
This is not the case with any of my wooden cutting boards, which may be because wood is said to have antiseptic properties.
With wooden cutting boards, I would make sure that they are end-grain, i.e. that the grain goes from top to bottom and not sideways, because this makes the knives dull less quickly.
Oak has large pores which is not ideal for contact with water and food, usually a cutting board is better made from a wood with smaller pores.
Oak is used for barrels for aging wine because of its contribution to the aroma. Oak has a higher rot resistance than other hardwoods which is why it is used in timber framing, for exterior doors and windows, exterior stairs and historically in shipbuilding.