Ok so this is just me venting, a mini therapy session. So I have a neighbor I was helping out with their kitchen knives - turns out they have a large kitchen with lots of above average knives. They needed a ton of work; not much chipping, but some serious thinning etc. I did a great job on them Tho ... it took quite a long time. I definitely didn’t go all out with the highest grit polish/finish, I purposely finished them for strength and long lasting durable sharpness. Their hardware was around 58-60 hrc, and although I could have gone thinner and much higher grit, I stopped at a nice 3k (chosera) with a really slight tiny micro bevel to add a little extra longevity/edge retention for them). A little stropping and done, everything flew threw push cutting newsprint, popped arm hairs off, great stuff. I just found out they only use a GLASS CUTTING BOARD! Why? Well, because they are afraid of injesting wood and plastic from those other boards....... I very politely informed them the facts, gave additional links to other sources to back up these facts. Lots of concise info with legit science to back it up. Plenty of suggestions for quality mid to higher range wood, plastic, and even bamboo cutting board options. I don’t personally like bamboo that much because it’s usually relatively hard and not as forgiving on sharp edges, but still decent enough. Nope they still insist on .....glass. No, they don’t have anyone in the fam with immune disorders or rare allergies or anything hyper sensitive to anything, they just don’t like the idea of using anything other than.... GLASS. Thank goodness I didn’t finish their knives on 6k/8k/15k .. yeeesh. ...Those pesky toxic plastic particles that obviously fall off of good plastic boards in droves contaminating food and infecting everyone... All the deadly jagged wood splinters that come off of well taken care of, high-end wooden cutting boards to poke holes in your throat/intestines are too much ....apparently. Sigh ...smh/fml Ok venting over. Thanks guys.