I also never even thought about the type of cutting board. End grain makes sense, any special place to get a quality one so fluids don't get sucked into the grain?
I got one made from bamboo. I flooded it with mineral oil to the saturation point.
That seems to keep it from loading up with junk.
Bamboo is hard, too hard on knife edges.
Glues associated with the commercially made ones, suck.
Natural hardwoods have tannins that are anti-microbial.
