Beware of purists
Join Date: Mar 2019
Location: beyond the pale
You might consider not having any gripper or buttons too. In restaurants and in many home kitchens the cutting board (plastic or wood) is place on top of a clean folded towel like a bar towel or a piece of non-slip shelving mat. That way it won't move and you can flip it over and use the other surface as well.
I personally don't care for handles, holes, rubber corners and bumpers, blood and juice grooves, or anything other than a flat cutting board as they can harbor bacteria if not scrupulously cleaned and disinfected.
"Never attribute to malice what can be adequately explained by stupidity." Hanlon's Razor