Good steel against ceramic cookware

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stillshot2

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Is there a good pocket knife steel that can handle cutting, for example, through a steak into a ceramic dinner plate, and not losing its hair shaving ability? Or will even the best edge retention steels need at least a little honing after doing this? How would Magnacut fare for this?
 
stillshot2 said:
Is there a good pocket knife steel that can handle cutting, for example, through a steak into a ceramic dinner plate, and not losing its hair shaving ability? Or will even the best edge retention steels need at least a little honing after doing this? How would Magnacut fare for this?
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What's the best car for driving into a wall at 60 mph without taking a scratch?

Man, I can't believe car technology isn't able to do that in 2025. Lame.
 
Ceramic plates dull knifes quickly. That is why most steak knives are serrated. Only the peaks hit the plate, so they stay sharp a lot longer. Of course, a lot of us knife nuts do not like cutting our steaks with serrated blades, so we be very careful when slicing on a plate. Even then, the knife will quickly dull.
 
I must have the magic touch. I use my knives to cut steaks on plates all the time. I’ve never noticed any dulling. I don’t push hard to cut a steak, and I stop when I’ve cut through. If there is a piece of gristle I lift with my fork flip the knife and cut the gristle from below.
 
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Okay thanks for confirming my thoughts guys 😂
I should have gave a little backstory that I go to my in-laws for dinner often and their knives are horrendous so I always take out my pocket knife to cut my steaks and they laugh at me but they're there sawing on their food like there's no tomorrow trying to cut through it so who's really laughing? When I get home I usually just pass my knife on a ceramic rod and bring it back but I was just curious if the best of the best steels out there could even handle this mild, "abuse?". I'll try cutting at an angle next time that seems like a good idea to lessen the blow.
 
stillshot2 said:
Okay thanks for confirming my thoughts guys 😂
I should have gave a little backstory that I go to my in-laws for dinner often and their knives are horrendous so I always take out my pocket knife to cut my steaks and they laugh at me but they're there sawing on their food like there's no tomorrow trying to cut through it so who's really laughing? When I get home I usually just pass my knife on a ceramic rod and bring it back but I was just curious if the best of the best steels out there could even handle this mild, "abuse?". I'll try cutting at an angle next time that seems like a good idea to lessen the blow.
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Next week tell them you want your steak rare. If they sill turn it into leather next time bring some nice rib eyes and take over the grill. Total power move.
 
stillshot2 said:
Okay thanks for confirming my thoughts guys 😂
I should have gave a little backstory that I go to my in-laws for dinner often and their knives are horrendous so I always take out my pocket knife to cut my steaks and they laugh at me but they're there sawing on their food like there's no tomorrow trying to cut through it so who's really laughing? When I get home I usually just pass my knife on a ceramic rod and bring it back but I was just curious if the best of the best steels out there could even handle this mild, "abuse?". I'll try cutting at an angle next time that seems like a good idea to lessen the blow.
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The real technique is to turn your knife upside down resting the spine on the plate and put the meat on the fork and run the meat across the knife edge facing up. That way the edge never makes contact with the ceramic. However, you'll probably get more weird looks and laughs even though you are getting 1000% more edge retention.

Tools steels like 15V, Maxamet and Rex121 will cut longer and keep more "bite" at the edge on a ceramic backdrop but it's still edge abuse and not ideal.

The hair shaving/hair whittling edge is a fleeting thing with any material and task regardless.
 
DeadboxHero said:
What's the best car for driving into a wall at 60 mph without taking a scratch?

Man, I can't believe car technology isn't able to do that in 2025. Lame.
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I'm gonna have to go with an Abrams. And to op a light my fire titanium spark. Best steaks I've ever eaten have been with one of those ....
 
Danke42 said:
Next week tell them you want your steak rare. If they sill turn it into leather next time bring some nice rib eyes and take over the grill. Total power move.
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They usually make pretty good steaks it's just their knives are that bad. We got them a decent set for Christmas a year ago and they threw them all in the dishwasher and now have rust and the worst chipped up dull edges you can imagine. And I even told the MIL to hand wash them and she acted like she didn't know... I suppose I could try to hide a steak knife somewhere over there but I'm sure they'd find it and use it to dig a hole in the backyard or something.

I'm usually pretty careful but every now and then cut too far and hit the plate and have a "there goes my edge" moment. But thanks for the tips guys, apparently you are never to old to learn new techniques how to eat food, but here we are😂
 
DeadboxHero said:
What's the best car for driving into a wall at 60 mph without taking a scratch?

Man, I can't believe car technology isn't able to do that in 2025. Lame.
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THANK YOU .
You saved me from writing a very obnoxious response.
on a more positive note :
I have a dedicated Case CV Trapper that I have dedicated to only using on dinner plates. The spot where it usually hits the plate is dull and flat but the rest of the blade is pretty sharp and cuts food. I haven't touched it up in years .
Does the job .
 
Danke42 said:
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Man I so miss the old days!
 
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