Problems with a knife dulling from ceramic plates while eating steaks?

R

Roger999

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Mar 22, 2008
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The hard ceramic which dulls your knife can also be used as a steel to to correct the edge again, just run the blade down the side of the blade alternating sides like you would with a steel and it'll restore most of the edge, I just tried it with a vic that is sharpened at 10degrees per side, after eating I couldn't shave, after running it down the plate, it could shave with ease, but a bit of the tip was blunted a bit, but the steel is pretty soft.
 
Since dinner plates are nowhere near perfectly straight and flat, I can't imagine why you would want to use one to sharpen anything.
 
I've read (on BF.c) that one could use the bottom of a coffee cup to sharpen their blade, but I'm not so sure it would work with a diner plate, unless you flipped it over and used the unglazed ring on the bottom. The glaze, I believe, is softer than steel, hence all the scratches from the steak knives.

I can appreciate using a sharp knife over a p.o.s. steak knife any day, but I just wouldn't want to gunk it all up with blood, gravy, etc. and then put it back in my pocket with just a quick wipe down.

If you really have to wip out your pride and joy at the resaurant, drop a c-note on this beauty and do it with a little class.

http://www.kershawknives.com/productdetails.php?id=305


eta: that link no longer works for me. :confused: How about this one:

http://www.kershawknives.com/searchresults.php

Nope. here's a little pic.

attachment.php
 

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Well, if i am eating out then I would most likely use one of the provided steak knives :(

However, at home I use a MORA or a Spike :D Just an excuse to sharpen something after eating!
 
I get enough grief from friends & coworkers about using my EDC for steak. If I start sharpening knives with overturned dinner plates in the middle of a crowded restaurant, I'll look like a complete nut. And not the good kind of nut, like walnut or knife knut; but the bad kind, like peanut and Jason. :)

never too sharp said:
...
I can appreciate using a sharp knife over a p.o.s. steak knife any day, but I just wouldn't want to gunk it all up with blood, gravy, etc. and then put it back in my pocket with just a quick wipe down.
...
Click to expand...

I must admit I'm quite paranoid about "the germs". I find that using just the belly keeps the pivot area clear of gunk. To me, the hassle of wiping the blade down with a damp/soapy paper towel before leaving the restaurant is a small price to pay for unshredded steak. Plus, why should only the kids get to play with their toys during dinner?
 
DonTomas said:
I get enough grief from friends & coworkers about using my EDC for steak. If I start sharpening knives with overturned dinner plates in the middle of a crowded restaurant, I'll look like a complete nut. And not the good kind of nut, like walnut or knife knut; but the bad kind, like peanut and Jason. :)



I must admit I'm quite paranoid about "the germs". I find that using just the belly keeps the pivot area clear of gunk. To me, the hassle of wiping the blade down with a damp/soapy paper towel before leaving the restaurant is a small price to pay for unshredded steak. Plus, why should only the kids get to play with their toys during dinner?
Click to expand...

Yep, I definitely feel you there! lol

I use mine for steak when people aren't too busy giving me sideways looks :p
 
Roger999 said:
The hard ceramic which dulls your knife can also be used as a steel to to correct the edge again, just run the blade down the side of the blade alternating sides like you would with a steel and it'll restore most of the edge, I just tried it with a vic that is sharpened at 10degrees per side, after eating I couldn't shave, after running it down the plate, it could shave with ease, but a bit of the tip was blunted a bit, but the steel is pretty soft.
Click to expand...

never too sharp said:
I've read (on BF.c) that one could use the bottom of a coffee cup to sharpen their blade, but I'm not so sure it would work with a diner plate, unless you flipped it over and used the unglazed ring on the bottom. The glaze, I believe, is softer than steel, hence all the scratches from the steak knives.
Click to expand...

You are both correct. When you run the knife edge along the glazed portion of the plate, you are straightening the edge as with using a steel on a carving knife. And that does help a lot. But you are not really sharpening. You are not removing steel. To sharpen, you must use the unglazed portion of the plate. You need something that will actually abrade away the steel, something that is rough.
 
And that anglazended part gets black!

All will love to see you again.:D

I will never use a sharp knife on ceramic on stone plates. Sucked this wisdom with first milk.:D

I remember a topic of someone, visiting germany and found the wooden plates, used here regulary a great thing, because the knife doesn´t dull that much. I thought he was kidding..;)

My wife will never let me sharpen knives on the backsides of her ceramics!:p
 
You just have to slice the steak on a bias, so the edge isn't hitting perpendicular to the plate but angled at maybe 20° and don't be too brutal.
 
Lift the steak off the plate with the fork, and cut a bit off. Slide it under the steak and cut the rest of the steak on top of it.
Or stick a few veges underneath.
Greg
 
I always thought about using teflon, plastic or even wooden plates for eating so I could use a nice sharpened knife to cut my food... but... how about higiene? how about bacteria? Not sure about that. Anything cut in the cutting board (unless vegetables) go right into the frying pan or is cooked in one way or another, so they are safe. But... how about cutting something and eating it right away?
Mikel
 
Time to find that fine steak house with paper/styrofoam plates. Wasn't that Norm & Cliff, of 'Cheers', infamous 'Hungry Heffer'?

I like the fork holding it off the plate - and some rapid swordsmanship. Maybe, for my knives' sake, it's time to become a 'vegan'.

Stainz
 
Put a piece of bread underneath. Cut gently so you don't hit the plate. Your knife, if properly sharpened, should just glide through the meat... Do not wipe your blade on your shirt sleeve, however (that's what ties are for):D.
 
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