Well, I found what S30V won't handle

O

okto

Joined
May 13, 2014
Messages
194
...and it's push cuts into ceramic. >_<

Lent my PM2 to a friend at dinner the other night to cut a pork chop, and instead of slicing the meat they push-cut it right into the plate. I guess most folks are so used to dull knives they don't even know how to use one. I didn't say anything because I needed to see where the edge of the envelope for this steel and blade was anyway, and sharpening is a fact of life.

About 2cm of the edge back from the tip gleams when I look straight into the edge under bright light, but most of it will still catch my thumbnail. The first ~5mm of the edge at the tip won't catch thumbnail even under pressure. It still cuts newspaper, albeit raggedly, which makes me think the edge is just rolled and not blunted square-on.

I was impressed that it still cuts at all. S30V's reputation for cutting even after it's dulled seems to be well-earned.

And now I have an excuse to get a Sharpmaker!
 
Tough pork chop!

A fine edge that slices will be more likely to roll - everything is a compromise.
 
Ceramic is way harder that steel. In fact, if you turn that plate over, you can use the unglazed ring on the bottom for a knife sharpener. Same with a coffee mug. The unglazed ring will act just like a ceramic rod on a knife sharpener. Puts a nice toothy edge on a knife, and with a light stropping on a back of a belt will shave very well.
 
Use your knives to eat with and that is normal. Hence we need to know how to sharpen. Pretty much all the steels I have used goes dull on a plate.
 
Plates and knives don't play well together in my experience.

Unless they're paper plates...

;):D
 
Czechmate said:
Plates and knives don't play well together in my experience.

Unless they're paper plates...

;):D
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The Misses always shakes her head when I grab one of our daughters plastic plates since I care for my edge more than what my dinner plate Looks like... You can't see much of the decorative patterns and such when there is food on them anyway.


Plus, I secretly like Zerby Derby. :D
 
ceramic will dull or chip any knife steel. That is why I never lend my knife when someone is cutting over a plate. I will do the cut or simply educate that using my knife on a plate will ruin the fine edge.
 
NJBillK said:
The Misses always shakes her head when I grab one of our daughters plastic plates since I care for my edge more than what my dinner plate Looks like... You can't see much of the decorative patterns and such when there is food on them anyway.


Plus, I secretly like Zerby Derby. :D
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Haha, I do the same; that is, using the kid's plates because my wife likes to use our kitchen knives with reckless abandon. Cutting on a glass surface protector sometimes too... FML. Sharpen all the knives LOL.
 
I have found that warncliffs make pretty good steak knives. The pointy tip is basically all that ever contacts the plate, so the rest of the knife remains sharp.

That said, I can't imagine how push cutting a pork chop (or any other meats for that matter) works very well. At least most of the ones I've eaten.
 
ocnLogan said:
I have found that warncliffs make pretty good steak knives. The pointy tip is basically all that ever contacts the plate, so the rest of the knife remains sharp.

That said, I can't imagine how push cutting a pork chop (or any other meats for that matter) works very well. At least most of the ones I've eaten.
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Ever eaten a burger? Essentially your front teeth and lateral incisors (in between front and canines) push cut meat all the time.



Lol, jp. ;)
 
ocnLogan said:
I have found that warncliffs make pretty good steak knives. The pointy tip is basically all that ever contacts the plate, so the rest of the knife remains sharp.

That said, I can't imagine how push cutting a pork chop (or any other meats for that matter) works very well. At least most of the ones I've eaten.
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Yeah but then the tip gets worn and you round the tip. I do love wharncliffes though!
 
I never noticed when cutting steaks my knife getting duller. Maybe I just have crappy plates lol.
 
Serves you right for loaning your knife to a doofus. Don't EVER let someone else use your knife. Offer to cut whatever it is for them, or suggest they use their teeth or fingernails if they haven't evolved to tool-using status.
 
Alberta Ed said:
Serves you right for loaning your knife to a doofus. Don't EVER let someone else use your knife. Offer to cut whatever it is for them, or suggest they use their teeth or fingernails if they haven't evolved to tool-using status.
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Yeah...no. I value my friendships a lot more than the factory edge on my knife.

The person in question is someone I'd trust with my life no questions asked. Just not to take care of my tools for me. :P
 
okto said:
I value my friendships a lot more than the factory edge on my knife.
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The two are not mutually exclusive. You can communicate with a real friend that you don't use your PM2 in that manner. Or just take him to a civilized restaurant that has real steak knives. :thumbup:
 
Yikes, well at least it didn't chip. As mentioned, there's a reason we use ceramic implements to sharpen steel...
 
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