Funny you should mention ash. My boardmaker likes it for boards, while a lot of people think it's too hard. I looked it up and there are so many types of ash and varying hardnesses, I once again trust the experts.
Hard ash is bad, but "soft" ash hits around 1300 on many janka scales I've seen (sorry pesky ), so I'd think it would be a great material.
My wife is the same as yours, Drinky. I have this tiny little edge grain cherry board that she uses almost exclusively. I have to be honest, I often use it if I'm making a salad or sandwich and have only a few small items to prep. A small (thinner) endgrain might be in the cards a bit down the road for these such instances.