— Mischa Desmond

My quick response, uh, is, uh, that if you can find a cutting surface that is less hard on your knife, then, then the cutting edge of the knife will last longer. And this is where, uh, you know, I have concerns with very hard surfaces like glass or metal, which I see sometimes. Um, and, you know, I lean toward wood or plastic boards. There are many types of wood that are, that commonly used for cutting boards, and any of those are fine. There are also, you know, many, uh, types of, of plastic, uh, or, or some number of, of plastics that are used for cutting boards. And, and really all of those are fine as well. It really comes down to your aesthetic, uh, and maybe other considerations that are gonna be your individual, um, uh, decisions. But, uh, that's, you know, the hardness of glass, uh, is my only concern, um, relative to the, the cutting edge, you know, you know, even simply cutting, you know, through, um, apples and, and pumpkins and, and zucchini over time, will, will bring a dullness to the knife. And, uh, certainly if you are cutting on a hard surface, that'll hasten that process. So my recommendation is to consider a surface that is perhaps a little bit softer, you know, in, in the form of wood or plastic.