Chopping on a board with feet?
I'm thinking of picking up a chopping cleaver to chop up whole, bone-in chicken, duck, whatever. However, I've always been a little hesitant to get a cleaver for this because I wonder if that's okay to do on a Boardsmith board with feet.
I could get a cheapie edge grain board just for chopping, but I'm not sure how well that's going to fly with my wife :) She's already nixed my suggestion to replace our one and only $20 non-stick wok which is no longer non-stick, so adding another board when I've got others that are perfectly good probably won't go over well.
(Notice that getting a whole new knife is not an issue - a cleaver just looks like another cleaver :) Probably gonna pick up a CCK chopper.)
Is it alright to chop on an end-grain board on feet? Or would I eventually put too much stress on the joints between the wood that I'm going to cause problems with the board?