I have two Boardsmith boards that I love, but they both predate the new (ish) ownership.
For my carving board, I had him put a raised edge on it instead of a juice groove. Wayyy better. No more choices between overcooking the meat and overflowing the board.
You can just put a damp dish cloth under the board, stops it from sliding around and when you’re done you have a damp cloth at hand to wipe it down with.
The biggest one I have is 24x24. Not easy to clean and kind of heavy. So, just pull it out for Thanksgiving, Christmas (roasts), and bigger charcuteries.
Because of this thread, look at the Boardsmith boards. Those are beautiful. More expensive. Guess just a matter of taste.
One of my long time biking friends just retired from orthopedics and is focusing on his wood working hobby.
Absolutely beautiful work and craftsmanship - we grabbed a couple of boards last week- Combination of maple, cherry and walnut.
Will have to see of I can post some pictures
Here is his web site with some of his current and previous work.
Here are some photos of the two that I bought.
Really beautiful craftsmanship.
He is making a lot more all the time, so he can repeat previous designs, and will have frequent new options.
These are end grain, so would work well as a cutting board, but may save for entertaining/charcuterie.