it's really a matter of personal pref.

I like this one

you could also get a routed edge finish:

more of a rounded edge

a bit more squared off:

i'm partial to the 1st one, or this edging. I like it a bit sharper

thicker one w/a bit more rounded

tigerwood w/a routed edge detail

For most butcher blocks (and actually solid surface) edges, I recommend a radius edge. It takes a little of the squareness off visually and, most important, functionally. This is important, IMO with kids, especially.

For a very traditional kitchen, you might consider something more complex or super modern, squared off.

My 2 cents… at the very least you want softened. I honestly wouldn’t even recommend softened unless you have an end grain or framed butcherblock as chipping will be a problem.

I prefer an eased edge, which is a 1/16 to 1/8 roundover. An eased edge is going to appear visually square, but be less annoying to bump and have fewer maintenance issues than a softened edge.

After that you get into the small roundovers. These usually start at 3/16 and go up from there. These will still appear pretty square on a large, thick butcherblock but are noticeably softer. I don’t really love 3/16 or larger roundovers. I feel they start to move away from the feel of butcherblocks to wooden counters, as butcherblocks were traditionally thick and “square-ish”.

Good luck

I like the very first one . I had it in my old house and in my house now. Never chipped and looks great and simple which IMO is what butcher block should be .This is my old house.

I typically recommend an 1/8" radius for countertop corners.