Some people say that wooden chopping boards are not terribly healthy - with wood being porous, and with chopping causing lots of little nicks and scratches, it's a breeding ground for bacteria and well, just asking for trouble - they say. Except that they then tend to go on to say that you should use plastic instead.
And I'm sorry, but I really don't want to. Keeping your chopping boards clean and dry, and using a separate board for raw meat really ought to be enough to keep the lid on harmful bacteria, so I choose wood.
But wood is porous, and one of the things that seeps into the pores is smell, none more than onion and garlic. Now, I like my aliums, but I don't necessarily want the whole kitchen to smell of them, all the time - and this is what I do about it.
Take a tin of mustard powder. Wash your chopping board as usual, then sprinkle mustard powder liberally over both sides and rub it in with your fingers. Leave alone for at least ten minutes, then wash with washing up liquid.
All you should be able to smell now is a faint tang of mustard..... And by the time your chopping board dries, that will be gone, too.