I'm putting a new, coved hard maple bakers table in the bakery for my bread making. There is a pastry staff who might use it sometimes. Is it ok to use a chefs knife/pastry knife on the surface or better to restrict it to the bench knife for bread making?
I wouldn't let anyone near it with anything other than a bench knife. The nicks and cuts from the other knives will turn into dough grabbers.
Paul