, you are using higher end Japanese style knives (performance geared; thinner geometries & higher hardness), end
grain wood boards are the ticket.
Poly, glass (
), bamboo, etc., and to a lesser degree edge
grain boards are tough on these types of knives... chipping damage, prematurely dulling of your edges, etc.
David's stuff is stellar.http://www.theboardsmith.com/
The type of wood (hardness) is also a factor, see Janka scale: http://en.wikipedia.org/wiki/Janka_hardness_test
Wood block size, layout, and type of glue used will also contribute to board quality and knife edge retention.Sani-tuff
, a rubber commercial grade (dishwasher safe) maker of cutting platforms is also a decent option. You will be restricted on size, unless you can cut to fit...