I have a cherry wood end grain board that I use with my nicer knives. I will cut cooked proteins and any vegetables on that board. I cut any raw meat one of my plastic boards for the same reasons that MarcH cited. I don’t have any data, but I do believe that the end grain board is more gentle on the edge than the plastic ones.
That’s exactly what I was thinking until I read the article above. The article and testing is so in-depth yet the results shatter what I thought about the cutting board to knife edge sharpness. Oh well – live n learn!
Thanks all!