I don't know if it's just a folk theory, but I've also heard that using end grain for the surface of a cutting board is better than the surface being across the

I don't know if it's just a folk theory, but I've also heard that using end grain for the surface of a cutting board is better than the surface being across the grain which is more common and natural. When you cut across the grain, there's no natural action to seal the cut, but when you cut end grain, the natural swelling of the fibers from moisture closes the gap in a sense.