Ouch. I'll bet you have to re-sharpen your cutting utensils a lot. I can't imagine doing that to my poor innocent Wusthof cutlery. I have to re-sharpen the steak knives far more often than the rest....they being the only ones "cutting on" ceramic. All my cutting boards are wood.
I have one of those yo-yo shaped knife sharpeners. It works OK. I like stainless steel which does not come to as good an edge but, being harder, keeps what edge it does have longer.
An old beat up plastic plate also works for me, is easier on the knives, and can go through the dishwasher.