a stone cutting surface is seriously bad news for any keenly edged tool.
period. no further discussion needed.
if one does not understand that precept, there’s no point in going on.
will a cheese knife cut a hard/firm cheese? no.
will a marketing department sell stone as a cheese platter? yup.
the application of common sense saves a lot of grief.
wood cutting boards / blocks have multiple centuries of “really good sanitation” properties. widely understood, not widely accepted by the germaphobes.
if the cheese is so long in contact with a typical wood cutting board as to affect the taste, the problem is not the wood, the problem is that such time should not be measured in weeks.
there are no benefits to a stone as a cutting surface. other benefits, yes. cutting, no.