End Grain Butcher Block Cutting Boards are generally preferred by professional chefs because the end grain wood fibres absorb the impact of the knife blade by allowing it to go between the fibers. This in turn keeps knives sharper longer and makes the boards more resistant to nicks and gouges. Do not be mislead by most retail and craftsman's cutting boards - they are NOT end grain!  If you can mark the board with your fingernail, imagine what a sharp knife would do - they are only imitations of a true End Grain Butcher Block. If you are using good knives, you should be using a good board.

The modern butcher block was developed in the 1880s and was called at the time “The Sanitary Meat Block”. It was developed to address a need by the meat cutting industry for a more sanitary and stable cutting surface. Today butcher block cutting boards are still considered food safe and acceptable for food preparation.

For butcher blocks treated with a natural oil finish, it is recommended that you re-oil every 3 months to maintain the health and life of your butcher block. You can use a pure white mineral oil that you purchase at a local hardware store or grocery store.  (ref: https://en.wikipedia.org/wiki/Butcher_block)