Here’s my 40+ yr old Boos butcher’s block that I inherited from my mom:
This block is 10" thick with a 24"x24" top size, which is bigger than any of their current 10" thick blocks. I’ve oiled the top 3 or 4 times in the past 8 months, & at this stage it’s fairly absorbent-resistant. Unfortunately, the lack of care over the previous 40+ years has allowed some of the segments to begin separating.
Behind the block you can see the cabinets with the “butcher block” counter top. This top is actually edge grain, not end grain, but it’s still marketed as a “butcher block” counter. I probably won’t do much (if any) prep directly on the counter, but I wouldn’t be upset if others used it that way.
Here’s another picture, this one of the Boos knife holder I bought:
I didn’t realize that the pictures on the Boos website showed the knife holder against 18"-wide blocks, so when I got it I was surprised by it’s relatively small size. The other thing I don’t like is that the longer knife ends will stick out the bottom. I can see this being a hazard if you’ve got curious pets or small children! I’m now thinking that I’ll have a friend make a wider & taller version of this to hold my bigger knives, & I’ll use this one on the opposite side of the block for my smaller utility & paring knives.
This picture also shows off the difference in butcher block construction from Boos’ current technique. This older block used a mix of (mostly) longer slabs, dovetailed together on their short edges. Boos’ current method uses (mostly) square pieces without any joining other than epoxy.
I’ve got a nice 12"x18"x2" BoardSmith cutting board, & another nice 10"x16"x1" Boos cutting board, but after this discussion I think I’m going to do most of my cutting directly on the butcher block! 
