I'm with maple only, no finish. But I'd go one step further- I'd use only sugar (aka rock) maple, which is the traditional wood for actual butcher blocks. Covered in blood and whatever other tissue juices daily, coated nightly with salt, chop the meat for a hundred years.
If a finish is really desired, I would not use any film finish that little sharp teeth will destroy (poly, shellac, etc.). I'd use Tried and True Danish Oil, which is nothing more than the pure, food safe, heat (not chemical) polymerized linseed oil, just one, maybe two, penetrating coats to the mfr. instructions. Give it a full 30 days to cure, then hand it over to the little recipient.