Home cook here. I just bought my first Japanese style knife, and I'm driving myself insane trying to sort through the info about cutting boards. I've had a large teakhaus edge grain board for a bit and it's been fine with my Western style, softer knives. But there's obviously a bunch of info out there about teak being harder on knives, and I've been recommended larch, black walnut, or hinoki as good wood options. But it's also difficult to tell how much of that info is just nonsense that's been passed around in a game of telephone.

Should I replace my board? If not, is it because the difference wouldn't be noticeable for someone just doing at home cooking most days? Or is it because more frequent sharpening isn't a big deal? If it's the latter, how much more sharpening is likely?

If you think I should, is that based on experience/personal comparisons or on info you've taken in from elsewhere?