Great question! Plastic is a great surface for cutting in some cases. It offers a resilient surface against even the sharpest of knives. The issue with plastic is that over time it can/will absorb harmful bacteria even when cleaned much like wood. Plastic is great for cutting fruit and meat, but over time it should be replaced if a lot of meat is prepped on it.
That’s a good a point! Marble isn’t great to cut on but I imagined it only being used to serve cheese and sausage (finger-style foods.) Although it could be used for cheese and meat as it’s not porous.
That’s a great idea! I will try and add a slide giving examples. I agree the friction pin fit isn’t ideal I’ve experimented with the pin size and length and found that with a slight taper, the pieces are very secure…I had experimented with a magnetized version, but the strength of magnetic needed to safely hold the weight of the materials was to great.
Thanks again for the feedback you bring up great points!