While end grain wooden cutting boards are considered to be the best for the knives, they aren't always the best for cooks. My wife is cooking much more often then I do, and she complains that our end grain board is too heavy (it's somewhere around 4kg or 9pounds).
So I was looking for another lighter cutting board for my wife to cook comfortably. What I have found so far, bamboo and plastic are lighter then wood but much worse for the knives. Rubber boards are better then bamboo or plastic, but still not as good as wood.
…and I've found wooden board that fits my weight and sizes requests, but suddenly stumbled upon Cork cutting boards. And now I'm curious if those cork cutting boards are good or not.
For example this Bambu Cork
has pretty good reviews and I wonder what you think of those boards. Should I just stick with wood or try those cork boards?