One for all you cooks out there. My lovely marble chopping board finally succumbed and a little crack turned in to a big crack splitting it completely in half. I was looking on the net for a replacement and came across a load of advice saying NEVER buy a marble chopping board - primarily because it blunts the knives. I must say I have never liked wooden boards as they scar too easily and become a hive for dirt and bacteria. Anybody got any recommendations? and what do you use - marble or wood?