Very interesting stuff, thanks a lot guys.
Conclusions so far:
Switch from MAC bread knife to Tojiro bread-knife.
Switch from bamboo board to Boardsmith. Any recommended wood/size? Right now I'm looking at the Maple 12x18.
What I really need a suggestion for is sharpening stone(s): any particular ones I should get as somebody new to sharpening (eager to learn, mind you, I have a penchant for these kind of things) e.g. number of stones, grit for these said stones, recommended brands etc.
Also, what is the difference between a sharpening stone and a knife steel? I was once told a knife steel doesn't actually remove metal and instead only re-aligns the blade and my current impression is that a sharpening stone will actually remove material from the edge, but the more I see these forums talk of sharpening stones I feel like I'm getting something wrong here.