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?