Yes, many Chinese chefs and households still do use wooden chopping boards. I am not sure if the boards are as hard as stones, since there are many different ki

Yes, many Chinese chefs and households still do use wooden chopping boards. I am not sure if the boards are as hard as stones, since there are many different kinds of stones. But thickness and the type of wooden do matter and will certainly make the wood very hard to crack (and to burn). Here are some videos for the readers: https://www.youtube.com/watch?v=oTNVDH6ZFLg https://www.youtube.com/watch?v=oTNVDH6ZFLg https://www.youtube.com/watch?v=isFTIHy7Duo https://www.youtube.com/watch?v=isFTIHy7Duo You will see pork bone chopping (beginning of the video), skin slicing (1:40), and meat grinding (5:30) in the second video. Those are very typical boards in a restaurant's kitchen. The typical household chop board is a lot smaller and thinner, probably around 35" wide x 5" high. However, many families have moved away from wooden chopping board because plastic boards are easier to clean. As far as resistance to bacteria, that will fall short with science. The passing down from generation to generation is a cultural effect. If you live with your in-laws, the board will of course be reused. Since wooden boards don't crack for years, yes, the board will be passed down. Butchers (Chinese and other cultures) use wooden boards because of the durability (Chinese chefs love chopping real fast with force). Real chefs prefer wooden chopping board (yeah, your famous Gordon Ramsay!) Also, it is very common to see a butcher or a chef to stick the big kitchen knife on the side of the board tilted like the Leaning Tower of Pisa :-) The strength of a real butcher or a real chef can be so much more powerful than a MMA boxer. EDIT: If you want a short English intro on this topic, https://www.youtube.com/watch?v=gDdoht0e1sg https://www.youtube.com/watch?v=gDdoht0e1sg is solid.