John Boos end-grain maple cutting board

What it is good at

• Letting the knife edge sink between fibres instead of scraping across plastic
• Staying in place because of its weight
• Being resurfaced with a sander if it ever gets scored

Check before you buy

• Thickness: under 3 cm it will cup; 4 cm and up stays flat
• Whether the feet are screwed on and replaceable
• Size against your sink and storage

Who it is not for

Anyone who wants to put a board in the dishwasher, or who has no space to store a large flat board.

End-grain boards are built from short blocks glued face-up, so the blade parts the wood fibres rather than cutting across them. That is why the edge lasts longer.

The maintenance is real but small: oil it monthly, never soak it, and keep a thin plastic board for raw meat.