I cook 4-5 days a week every week and have never worn through a quality cutting board. Cheap plastic ones will die but good quality wood has lasted well for me. Epicurean also makes a composite board which has lasted many years for me 26th regular use.
I would guess that you are using a hard (sugar) maple cutting board or something similar. I prefer softer woods such as big leaf maple, cherry or birch in order to preserve my knife edge.
I agree that you'll never wear through a normal wood cutting board in normal use.
But you will scratch the surface immediately, and you should be cleaning it aggressively, so you gotta keep that in mind before putting days or weeks into making a beautifully polished, highly detailed work of art.
