ref add above
"Bamboo is hard, too hard on knife edges."
My board with end grain up bamboo works just fine for me.
My blades are out of good steel, many of my own making and heat treated at approx 59 Rc.
I don't doubt your knives are well made.
However, I am referencing Japanese kitchen knives that can go 63-65 Rockwell and are sharpened at acute angles and are very thin behind the edge.
Take a look at the choil image of the Takamura I linked above.
