I'll give you a more specific reply along with the parent poster while I'm at it...
You definitely can cut meat etc, with densified wood, just don't expect it to hold an edge like your steel cutlery, especially if you're using with something besides a soft cutting board. The article mentions oil-treatment so it probably won't absorb water in normal kitchen use.
In terms of edge-retention there just isn't a good alternative to steel atm. This wood will likely preform around the same as unhardened steel or aluminum, So it'll cut but you'll need to sharpen it frequently.
If you're looking more for fancy-pants artistic appeal and don't mind high price, there's always obsidian blades out there from small-time makers. They'll be about as good as ceramic sharpness-wise, but look a lot nicer IMO.
