The kitchen's unsung hero.
The type of board you choose should depend on a few factors. First is price. If you can't afford a good end-grain cutting board, a good edge-grain will be your default. Second is how heavily you plan to use the board. Cook a ton? You may see a small benefit from the blade-protecting qualities of an end-grain board, though the difference is hardly dramatic. Third is care, and you have to be honest with yourself.
Durability would have been nice to test in a controlled manner, but it's a very difficult thing to test methodically for cutting boards. I could have abused all of the boards mercilessly to see which would fail first, but that didn't seem fair—one of the rules of wooden cutting board use is to care for them properly.
Unlike many other lower quality wooden products, cutting boards don't have a lot to hide behind. Because a cutting board is used for food prep, manufacturers can't rely on the full spectrum of glues, varnishes, lacquers, and other products to shore up fundamental weaknesses and ensure the product holds together despite them. In the world of cutting boards, shoddy craftsmanship will frequently reveal itself over time.
A less well-made end-grain board has many smaller pieces that are completely aligned, such that the seams meet in four-way intersections—a particularly weak construction. Better end-grain boards use bigger pieces of wood to minimize the number of seams and stagger the courses so that the seams don't all converge in a cross.Just by examining many of the cutting boards I ordered for this test, I was able to sort them into groups.
Because it's a small company, The BoardSmith can also make boards to custom specs, including different sizes and wood types. A perimeter groove to catch juices when carving meats can be added upon request, though one should keep in mind that the groove reduces usable board surface area.
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