Is this board useable for kneading?

For making bread (mixing, kneading, stretch-and-fold, whatever) you want something that won't stick much, won't stain horribly, is easy to clean, is insensitive to extreme temperatures, and is "food-safe".

Often that's some kind of wood surface, treated the same way you'd treat a cutting board. Sometimes a big problem is keeping it steady - some work surfaces "hook" over the edge of a table or counter on one side.

But it can be other things too. I just use (gasp:-) part of my formica countertop, which I'm careful to rinse very thoroughly with lots of water whenever I get soap -or worse powdered cleanser- on it (I don't want my bread to taste like soap or feel gritty or be the color of powdered cleanser). I expect (although I've no first-hand experience) a polished granite countertop would be even better. Grouted tile countertops though are out.

The biggest factor may be having it the right height. If it's just "tabletop" height and you have to straighten your elbows or bend over to reach your bread, your muscles will spasm quickly.

With the current rage for very-high-hydration bread doughs, some will advise using oil rather than flour to avoid sticking. That pretty much means not using the traditional wooden work surface (unless you like the rancid flavor of old oil) but instead using something more plasticy (i.e less "green").

(I'd be very wary of less-than-thoroughly understood polishes that might be "toxic". While an acute dose of poison is usually readily diagnosed, chronic low-level doses can do weird things nobody can figure out, like thin your hair or sap your energy.)

I don't know if Wal-Mart still sells these, but I use a big glass cutting board and it works great, goes right in the dishwasher.