multi-wood endgrain cutting board

Most professional cooks use End Grain Cutting boards. Why? There are several reasons:

1. The end surface of the wood is more firm and long-lived. Hardness of end surface is almost one and half times higher than hardness of side surface. 
2. When you use the End Grain Cutting board, knives stay sharp longer and need to sharpen rarer. Wood grains are perpendicular to a cutting face, and the blade of the knife as it move apart the grains. When you use an edge grain board, a knife just cut through grains, which leads to fast dulling of a knife.