Originally Posted by Andy M.
As to your first question, bamboo boards were originally touted based on their style and appearance and that they were a soft surface for knives. However, they are made using a very hard epoxy that holds the board together and that hardness is not good for knife edges.
As to washing it, getting all the soap off would be key. some just wipe their boards clean with vinegar so bacteria growth is not an issue.
I read that the same process is used to fuse together maple cutting boards, as well, though.
But either way, I think it just comes down to what you wanna do first - sharpen your knifes or get a new cutting board. Common sense dictates that the less marks there are on your cutting board, the harder and worse it is on your knives. The more marks, the softer and better for your knife, but bad for the durability and porous aspect of the cutting board.
At the end of the day, it's really just a matter of preference.
I also find it ironic that you need diamonds to sharpen steel, but a carrot can do your knife in. At some point, you just have to let loose a bit and not let every little dos-and-don'ts ruin your sanity.