The first thing you learn in cooking school, even before they tell you how to sharpen a knife, is that you stabilize a cutting board by placing it on top of a wet cloth or paper towel. Update: shelf lining, that waffly stuff, is the perfect stabilizer. We got that idea from Herta, our test-kitchen cleaning wizard. You don't have to get it wet, and you can use it over and over again. You can also wash it, though you probably won't need to if you trim it an inch or two smaller than your cutting board. Also, sitting on a wet towel all the time isn't great for a wooden cutting board.
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