To hard cutting board its bamboo?
repairing a broken tip?
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My approach is to just let it wear in as you sharpen it normally. Unless it's bigger than you made it sound.
While there has been much denigration of bamboo boards as too hard, it's more likely the glue is harder than the bamboo. Still, I don't think a glue line would have snapped the tip. Most likely, you just had a large carbide near the tip that was no longer well seated in the steel matrix from normal wear and when it popped free, it weakened the tip enough that basic use made it fail.
People have different tolerances for flaws on the edge of their blade. I've got a chip in the middle of my blade still. It will likely survive a few more sharpenings before being totally gone. In use with food, I don't notice it. I can tell it's there when I draw cut free hanging newsprint because it catches there every time. Some would sharpen until it was gone, but it doesn't impact my actual use of the blade for cooking. If I needed a very cleanly cut edge on paper, I would have to polish it up and remove the chip. But that's not the use of this blade. And in reality, it may well have a new chip in a different location when I get the current one sharpened out. And I'm OK with that for kitchen work.
Your preferences may vary and you should sharpen to suit them.