No you aren’t!
Ah. Thanks for sharing. Practically, I have three cutting boards. Although there is a rubber cutting board, which I haven’t used for 10+ years, and a tiny cheese board I bought for my temporary housing.
Lol. We share a birth year.
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Well, I am not old, just high mileage.
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OK, I’ll use that. 
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We are all old in bodies and young at heart. I still fight with babies.
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Stop fighting babies, you barbarian!!
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Yes, but a young-at-heart barbarian.
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Well It appears that I tempted fate with that proclamation. I’m nearing the end of a kitchen remodel and have half of my old kitchen piled up in my living room and accidentally knocked over my Boos among all the piles and it split in two. Looks like it’s about $160 to replace versus the $20 I paid for it at a yard sale.
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hmmm. a woodworker could easily slice off a tad both sides of the joint and re-glue.
looks like edge grain maple…?
fwiw, Boos historically was a premium product - but Boos quality& reputation has taken a hit in the last few years.
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I am glad that someone has updated this thread which reminded me to follow up my previous post. Last year, I sanded my round cutting board. It looked great until I started using it and realized it was concave. [It was already concave before sanding, and I l made it worse]. I put a ruler on it, and the middle of the board was 1-2 mm from the ruler.
I then used a sander for a couple of sessions and repeatedly checking with a ruler. I even went a bit extra and made the board slightly convex.
Finally applied a few layers of tung oil and finished with beeswax.
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This is repairable. The surfaces that debonded get freshened and reglued.
I suggest you ask the repair worker about cross-drilling in a couple places, and running continuous thread through the slats. If you do this right, the board can’t come apart because the slats are then bolted together.
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My very first job was in a Chinese restaurant, and these were the boards we used. They were all concave, but that, surprisingly, was never a problem. I cut a ton of onions and celery on those bowl-y boards!
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I’m surprised nobody else chimed in on this: You are doing your knives no favor using Corian cutting boards. I know they are very popular, but so are glass cutting boards. Contractors who sell/install Corian countertops created a ripe market for what would otherwise be scrap, and if you were a conspiracy theorist you might think they were in league with your local professional knife purveyor (or at least local knife sharpener). You may as well be using a rock for a cutting board.
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I think it just a matter of how curve the knives are. On a butcher block, most of those butcher knives are curved enough. Unfortunately, my so called Chinese slicer (thin blade slicer) has a relatively straight edge, so it was not properly cutting the foods in the middle.
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So my neighbor had some big ass wood clamps and we glued it back together - time will tell but seems good
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Look good.
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I love a board that shows its battle scars!
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Lol - I sanded it a bit and used Boos oil and cream to give it a tune up, but I think it would need serious sanding to get the scars out
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scars are of no issue. if you want to impress the world . . . rotate the board so the "handed chop marks’ make cute little #### marks. anyone with a time valued board will enjoy the evidence!
the only trepidation I see . . . “wood glue” works by absorbing into one surface, using a ‘bonded layer’ of glue to the other side of absorbed an surface.
the glitch is, “fresh glue” usually has “issues” achieving a bond into the surface of an ‘already been glued’ surface.
the good news is . . . nadda’ big problem. should the reglue fail - just have 1-2 mm of the left/right old joint ‘sawed off’ to fresh grain and . . . .‘reglue’
a woodworker with them there big-azz clamps, likely did that.
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