Is end-grain or edge-grain better for a wood cutting board?

Across specialist communities like r/chefknives and r/woodworking, the consensus is that end-grain boards are gentler on knife edges because the blade slides between vertical wood fibers rather than slicing across them, and they tend to 'self-heal' over time. Edge-grain boards are lighter, generally cheaper, easier to maintain, and still perfectly knife-safe—reviewers note they're often the more practical everyday choice.