I do not know exactly when I bought my boardsmith.It is a large one 16"x22"I like large boards at work,we had color coded plastic for all the health regulations,they were thin & lite & got washed alot.
I bought the endgrain reading about it on knife forums,when I got it was so large & heavy & took up alot of counter space.I did not give it a chance & it got regulated to a closet.Went back to my Simply Bamboo board that I liked.I know bamboo gets a bad rap,people talk about glue & too hard dulls your knives etc.To me the bamboo was deff. better than the plastic,after a while they take a beating fr. my sharp carbon cleavers.
About a month ago some disscussion on boards here,I decided to pull the endgrain out of the closet.Oiled it up & started using it.After the first week I was thinking this is the best damn board I have ever used.When cooking dinner I have little piles of Mi son plas neatly organized on diff parts of the board.I have a smaller board for protiens,everything else I use the endgrain.It made me break out my WS Usuba,it is so sharp it get stuck in the board.
After using this thing for a month I can never go back.I do not even want to think or admit how long that excellent cutting board sat in my closet.