I have a 4" thick Boos Maple end-grain cutting board. I find the board generally satisfactory, but at 4", the working height is just a little high for me. I'm thinking of replacing it with a 3" end-grain board, but with Cherry rather than Maple. I've never used a Cherry board, but my impression is that Cherry is somewhat easier on knife edges than Maple. My concern is that Cherry is so soft that it grabs razor sharp knives (as my Shun Honyaki board does, for instance.) Does anyone have enough experience with both Maple and Cherry end-grain boards to comment?