I've got into cooking over the past couple of years and recently have gotten more serious. I just bought a new chef's knife so I figured it was time to get rid of my composite cutting boards. I was wondering about suggestions for a nice end grain cutting board? I was thinking about this:
But I'm guessing I'm paying for the John Boos name and the fact that it's end grain. So my questions are: how important is end grain? Is having two cutting boards (one for raw meat/poultry and one for cooked meat/poultry and everything else) still necessary or will I be ok with one good board if I take care of it? How long will a board like the one above last? I don't mind paying a lot for stuff that will last forever or at least a very long time.
Thanks for your help!