In addition, the 500 cuts a day seems wildly off base here doesn't it? I'm the primary cook for things that don't go directly from the freezer to the oven in my

In addition, the 500 cuts a day seems wildly off base here doesn't it? I'm the primary cook for things that don't go directly from the freezer to the oven in my household, and I'd put my estimate at maybe 10% of that. I'm not finely dicing half a dozen large onions a day. I only use my plastic cutting board for meat, so the number is much smaller than even that.