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Okay, hear me out:
A plastic butter knife cuts clean slices of brownie (even the crinkliest & flakiest of brownie tops!) because nothing sticks to the plastic.
Also, a plastic knife won’t scratch a metal brownie pan if you’re slicing in-pan.
However, if I’m slicing up a big tray of brownies for a party, I will use my big & sharp 10-inch chef’s knife. It’s more efficient, and I can get straighter cuts. I will wipe off the blade in between cuts as needed because #recoveringperfectionist
Which method do you prefer??