Unless you're looking for patina, and if so I'd recommend constantly changing the area you are cutting on...I'd use a board. If you were using a counter to cut directly on, wood is best since you'll dull your knifes cutting on anything else.

From there, to go under a cutting board, the best counter top from a purely functional perspective would be stainless. No upkeep, and easily and safely cleaned. Pewter, Zinc or Copper typically need some upkeep and I think there are issues with some acids (vegis and fruits) that would cause issues with the finish on copper (and I don't know about pewter or zinc).

I 2nd the vote for stainless with a butcher block board on top for chopping. I don't have any stone counters, but find that my stainless counter is pretty cool to the touch and works well for rolling out doughs and kneading, so should be a good surface for working on your pasta and breads.

all natural stones and quartz counters are great for working doughs directly on, due to the fact that they remain cooler and are so smooth.

don't cut on your counters. use a cutting board. unless you get a butcher block counter and make peace with the fact that your worktop will be marred.

never ever cut directly on stone or stainless. aaaagh! nails on a chalkboard!

Thanks for the suggestions. I like stainless and copper :o( as well as stone. I always use a cutting board because it's easier to transfer from board to pot and the board goes in the DW.

Yup, that would be stainless! And yes, used to own a small restraunt, and can say Igloochic is sooo right about anything but a cutting board dulling the knives!

I agree about always using a cutting board for chopping, and as long as you have an area that is smooth and cool for working dough, whatever it is made of is just personal preference.

However, I do have a question about cutting boards for the faithful users. Do you think there is any difference on the wear of your knives if you use a wooden board or a synthetic one? I have several of both, but my favorite wooden one (very old) split at a seam recently. I purchased good knives not long ago and would like them to last for many years. Do you think it matters which type someone uses, or is this also just a preference thing?

suska - I'd just re-glue your faithful wood cutting board. NOTHING matches wood's performance.

I could not part with my old wood one, so it is in the process of being reglued. But the part of me that embraces convenience keeps the plastic ones in circulation because I can just throw them in the dishwasher. You're right, though, pbrisjar- there is something about the way the knife makes contact with the wood that makes me prefer to use it.

they're both fine as far as long term wear and tear on the knives. good knives get dull, but they don't "wear out". when they're dull, you just sharpen them.

other than that, there's no wear, save for the occasional misuse like breaking off a tip, dropping it on the ground, etc, etc....