I got a great 18x18" end grain board at marshalls for $30, marked down from $75. Great place to find deals on cutting boards.

I have to give a shout out to David Smith at http://www.theboardsmith.com/

He did a custom end-grain butcher block for me for my pass through window and a large movable end-grain walnut butcher block and both have held up beautifully over the past 2 years that I have had them. I use it daily and sponge it down multiple times a day... sometimes get lazy about oiling it and still not warping.

Oooohhh....I just recently picked up a vintage Danish Modern cutting designed board by Jens Quistgaard from a local thrift store. The Dansk piece of Teak loveliness was just a couple of bucks and, except for being a little dry, looks as good as new! I was going to sell it in my antique mall booth but then realized that my Girlfriend's mother had gifted us a matching salt shaker / pepper grinder!

I don't use wood in the kitchen for cooking really but I do think it's beautiful! This one on Etsy I really love...

http://www.etsy.com/listing/92879592/spalted-sycamore-cheese-board-chopping?

Oohooh and this!

http://www.etsy.com/listing/118452122/marblewood-end-grain-cutting-board?

This one has an optical illusion built in...

http://www.etsy.com/listing/117360455/checkerboard-butcher-block-optical-art?

I had been shopping them thinking about getting one just for the art of it and to cover part of our rental's ugly backsplash.

I have a huge crush on this John Boos chopping block - walnut - swoon.

Another shout out to The BoardSMITH - http://www.theboardsmith.com/

Had a 12x18 Boos that was fine for a decade until the kids got older/bigger/dang do they eat....and needed a larger cutting board. Heard great things about David, and his 18x24 (two inches thick) is a great size for me to work on.

I note my knives do not get as dull as quickly working on the BoardSMITH board versus the Boos...I wager it is due to the difference between edge grain and end grain.

Hi
Just want to add to the discussion that End Grain boards are more resistant to stains and warping that edge grain (or face grain) boards. The key to this ability of End Grain boards to not stain is dependant on you moisturizing your board (care) and not leaving it in water (which will break gluing on end grain boards - and warp edge grain boards)

I second the comment by StarLitStudio that End Grain boards are much better for your knives edge retention than edge or face grain boards. This and longevity of the boards is the reason for the price differential. (Boos has end grain boards as well - but LarchWood is more gentle on knives).

The etsy optical illusion one is terrific, but I could never cut on it!

I have a maple cutting board from Brooklyn Butcher Blocks and I absolutely love it. It was a little pricey, but the quality is wonderful and it looks so elegant in my kitchen.

http://www.brooklynbutcherblocks.com/

I have tons of wooden wares in my kitchen..my favorite is my monster-of-an-edge-grain board that's 20x20x4 and weighs a metric ton. I've had it for over 10 years, purchased from the clearance aisle at TJ's for $20!!

Just one warning I think worth mentioning about gorgeous wood boards--you want to careful about ones that mix different kinds of woods. Depending on 1) the varying hardness of the woods, 2) how they're interlaced/intermingled, and 3) how hard you use the board, you could wear your knife edges unevenly and need to sharpen them sooner than normally necessary. If you're going to use a board hard for a lot of chopping, to be super safe, stick with one made of a single type of wood. (This one of the major problems with bamboo boards.)

100 years old cutting boards.

https://www.etsy.com/listing/130018438/wood-bread-board-with-handle?ref=shop_home_active