Is there a disadvantage to a textured cutting board?
There is another disadvantage to consider with very acute knives (eg sashimi knives, usuba bocho, gyutos sharpened to 12 degrees per side or below) on these kinds of boards: The edge tends to get trapped between the bumps, and instead of camming out,  can be bent out of alignment if torque is accidentally applied to the blade (easily happens with rock chopping/walking techniques). Also, you tend to get unclean cuts (similar to a tear-off perforation) at times because the edge bites into the bumps while the food is pushed between them (can happen eg when cutting very elastic foods, like raw dough).

Also, the anti-slip effect from that texture is questionable at best, these boards can be even more slippery on some surfaces - if textured both sides, they can also slide around on your work surface (this is dangerous!) even more than if they were smooth - some mitigation can be achieved by putting towels or paper between the surfaces...