Countertop ceramic, quartz or natural stone

We also have ceramics and are very satisfied. Cutting with the knife on it is also unproblematic.

We also have ceramic and are very satisfied. Cutting with a knife on it is unproblematic.

I agree with you when it comes to normal knives.

However, the sharp knives from “Gefro“ and similar brands (presumably) leave metal abrasion, which can only be removed with great effort and special agents (not even with scouring agents!)

Even the large kitchen studios were amazed by that.
And the manufacturers of the ceramic countertops, to whom the test plates were then sent, could neither understand nor explain it.
They only managed to remove it with special cleaner after 30 minutes – and afterwards the area was completely different in color and surface texture compared to the rest.

Everything else with sharp or pointed objects does not cause scratches, etc. (e.g., knife points, screwdrivers, etc.)

The main reason for us to choose such a countertop was to be able to cut and prepare food without needing to put anything underneath.

For us, ceramic was out of the question because we cut a lot with these knives.

Try it out – it’s really astonishing..

I cannot confirm that. I do not get any scratches on our Lechner board with normal use, not even with really good knives.

Uhm... but for the knives that is suboptimal!? I am, exceptionally, a fan of plastic here. These colored giant boards, red for poultry, green for fish, white for fruits and vegetables. Easy to clean and easily replaceable after wear.

I don't care how it is for the knife.. I'm only concerned about practicality. And taking out a board every time... Somehow this step annoys me. If you belong to the knife fanatics, you probably shouldn't cut on ceramic. A matter of priority. One material has to be the harder one... for me, I'd rather it be the countertop. I have to admit, though, the main reason for ceramic in our case was the appearance.

I can’t confirm that. I don’t get any scratches on our Lechner slab with normal use, not even with really good knives.

I wrote that too.. With normal, good, sharp, expensive knives etc. no problem.

Take the knives I mentioned (Google Gefro tomato knife) and it leaves scratches (which, according to the ceramic manufacturers, turned out to be abrasion – both Lechner and Strasser confirm the problems to kitchen planners).
Strangely, these said knives leave nothing on natural stone….

Therefore, we decided on natural stone (even though we liked the look of ceramic better).