There are knife enthusiasts that prefer to use the often very expensive end grain cutting boards, because these boards are gentler on the edge of the kitchen knife.
My 3 wooden cutting boards are Skagerak teakwood boards, so not end grain boards.
Teakwood supposedly should be quite tough on the edge of a knife, but frankly after using my boards for 3-4 years I can’t say they seem to be dulling the edges of my knives to a degree where it concerns me at all.
But I’m just a home cook, and I don’t hack my knives into the cutting boards. I usually do the rock-chop cutting motion and my knives edges seem to hold on to their sharpness just fine.
I always do hone my knives before using them, so that could have something to do with it.
