Hadn't noticed the hardwoods, but I still doubt I'd use such a board heavily for fear of messing them up.
The thing with bamboo is its significantly harder than most hardwoods. Its got a huge reputation among word workers for dulling out saw blades. drills and cracking chisels. Beyond that bamboo boards contain a lot of glue which is typically harder still. So for one your knife bites into it less than wood or plastic which can cause the blade to slide and wander dangerously. It will also grind down the edge on a finely sharpened knife, both due to this hardness and to bamboo's large grain structure. Its a bit like cutting on mild sand paper. The ostensible quality or cost of the knives in question isn't really the issue here. Most of mine are pretty cheap Chinese made for an American company from decent steel. I've got a few expensive Japanese knives, and cheap French carbon steel. Its down to the hardness of the steel in the knives, and how sharp you keep them. You won't notice them dulling out as much or as quickly if you don't keep them particularly sharp to begin with (and the out of the box sharpening on most German/Western knives isn't particularly sharp). Softer steels like those traditionally used in Western knives are going to grind down. The harder steels in more modern knives and those from Japan are going to be at risk for chipping. The hardness makes them brittle so they're more prone to that.
I'm not convinced on durability, I've had/seen too many problems with it. And using a warped cutting board is down right dangerous. You're waving knives around on this shit.
But most of those problems are really only going to become apparently with frequent and heavy use. I cook a lot for and with large groups of people. I do plenty of "heavy duty" type kitchen stuff. And I've had issues, and noticeably duller knives when using bamboo. The professional cooks I know put way more use into their stuff than I do and I've yet to hear anything but horror stories and mockery about bamboo boards from any of them. Most of the split, cracked, warped, chipped boards (or chipped expensive Japanese knives) I've seen or used came from these guys. If you don't cook that often, or put a lot of wear on your equipment, bamboo is fine. But for the most part I'd consider it in the same category as glass or stone cutting boards (or those micro thin plastic bastards). Its looks nice and it's targeted at people who don't cook that often.