For what it may be worth to this discussion, Cook's Illustrated recently gave its top rating to an edge grain teak board by ProTeak. It is not as expensive as Boos, but is pricey.
Once I read their recommendation, I started using the back of a Dansk teak carving board that I have been using since 1966. So far I notice little difference from the bamboo boards I have been using for the past two years. Perhaps it will be easier on the knife edge as it seems softer.
I use boards at home only.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle