Traditional knives on ceramic plates?

I don't use pocket knives to cut food at home. I have table knives to cut on ceramic (which are serrated for the reason stated above), and kitchen knives to cut on boards (wood or plastic). If I use my pocket knife for food, then I'm definitely not eating at a table. I might peel an apple, cut a sandwich, a piece of cheese, things like that. So ceramic is nowhere near. Nor plates, mostly :rolleyes:
I've often considered getting a few wooden (or bamboo) plates for meat, and a set of plain edge table knives (like a Sardinian corrina), but it's only been a casual thought so far :)

Fausto
:cool:
 
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Jolipapa said:
I agree too. Serrated don't cut, it tears off, even if you don't see . It also depends of the kind of steel used on the knife. Softer steel will not loose edge at a level you can't easily restore it.
Also, when you cut in a plate, you don't use the entire blade, unlike when cutting a branch for example.
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Absolutely. Minimal contact is made when cutting meat on a plate so I don't see it as an issue at all. :rolleyes: It would be if you were cutting raw vegetables with a santoku on a marble or glass top:eek::barf: As for serrated blades, well it's a bread-knife thing in my book:D
 
At a restaurant, I usually opt for the supplied cutlery. At home when it's just me and the wife, at work, or at the camp, I might very well use a pocket knife. For food prep, I'll use a cutting board, but I occasionally have to cut on a plate. I try to be careful to not bang the edge up, but I don't worry about it too much. If an edge gets rolled, I straighten it, if it needs sharpening, I sharpen it. Not a big deal to me.
 
bleh said:
I use mine when the supplied cutlery is not up to my standards. I have no qualms about wiping it off an putting it back in my pocket, but I've never been on for formalities. I usually take whatever meat I'm cutting and slice it in half carefully avoiding the plate, then I cut up one half sitting on top of the other half. Continue in this fashion until the halves are small enough to call bites. Keeps the knife off the plate.
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Exactly what I do.
 
I use my "lime cutter" pretty often to eat with. I've grown to like it more than my kitchen knives. It's 1095 and seems to only get dull after long periods of use. I really enjoy seeing what patina is going to come from a meal.
 
I use my Lime Cutter also for lots of food prep.:thumbup:

I did an experiment over the past few months, where I got an old EKCO parring knife that is about 9 in. long with a 3 in. blade in hard stainless steel. Had to reprofile//rebevel it on my Lansky. I wanted to find out if stainless did dull that quickly as I read that it was better to go with a softer metal, as it was easier to sharpen. It has been strictly my steak knife ( no food prep) and I have not had the need to sharpen this one except for just stropping before use, after 6 uses now.
I've had a heart attack when I just turned 50, so I'm not in the habit of eating steak everyday or every week for that matter. But it has been used on locally grown lamb few nights ago and it did well. Been on a fish and chicken diet lately, but look forward to my next steak. So sharpening frequently has not been an issue.:p
 
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