Well, I found what S30V won't handle

I found this out the hard way when I was cutting porcelain tile for my bathroom. The tile took the teeth off my metal hole saw bit I had to go out and get a diamond hole saw. The metal one did not put a single scratch on the tile.
 
Ceramics dulls and sharpens knives, depends what you do with it.I sharpen my Victorinox knives on bottoms of plates,and they shave with nice toothy edge.Today I cut some old carpet with my ffg endura ,and when I was done it wouldn't shave,was really dull.After about 20 strokes on Spyderco brown ceramics it was again hair whittling sharp.
 
Eating-on-plates knives should be serrated. The tips of the serrations will quickly dull, but they will protect the inside of the serrations. It's pretty much the only context in which I prefer a serrated edge.
 
daizee said:
Eating-on-plates knives should be serrated. The tips of the serrations will quickly dull, but they will protect the inside of the serrations. It's pretty much the only context in which I prefer a serrated edge.
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Me too and IMO is why people that don't know much about knives think serrations are sharper than plain edges. Knowing what not to cut is half the battle. :)
 
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i stopped reading after the first sentence. i'm still laughing. the best one-line story so far this month.
 
My wife really loves to push cut every piece of food she might need to use a knife for. We were in a restaurant which didn't give us any knives, and had crappy ceramic plates. When the food came, upon her asking, I lent her my hair splitting edged BK24 (D2 steel) and she push cut all the food making that awful clang noise. I just let her roll (for more reasons than just curiosity). She managed to knock the edge off almost completely, LOL. The thing wouldn't cut air after that.

Anyway, back on topic, I have only two knives in S30V (Spydercos PM2 and Sage 1) and I slice everything foody on ceramics. I can honestly say that both those knives have cut so much food on ceramics in the time I have had them, and both knives still have a wicked sharp edge. I will not let my wife borrow these. I always give her my backup (not S30v) to do her damage with, haha.

Isn't it odd that materials that will dull an edge will also sharpen it........its all about the angle. LOL
 
crom said:
Cut at an angle if you need to use on plates
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Yup, its all about technique. I cut at an angle but I go a bit further. I won't cut all the way through. The tines or the side of the fork usually gets the last bit separated.
 
If ever at a restaurant I always use my own blade and sometimes get some odd looks but I like slicing through the meat instead of sawing with the steak knives they provide.

I try my best to not touch the plate but sometimes if I do then when we get in the car I'll just roll down the window and touch up the edge on the window. Problem solved.

Well until I get home to strop
 
I am quite shocked at how many people dont want to eat with their pocket knives out of fear of dulling it. At our recent South African Guild show when we went out for dinner all you saw was customs being used to eat their steaks on a nice iron sizzling plate.
 
I don't know who said it first on the board, but it was said- "A man who knows how to use a knife already carries one." Lots of wisdom in that one. What you can infer is probably equally as true. Sure it'll be ok and can be sharpened, but it's like a little brother. You can beat the snot out of him everywhich way 'till Sunday, but if someone lay a finger on him, you'll defend him 'till the cows come home.

Hand the pork chop diner a China serrated steak knife and then proudly whisper- and that's why I carry my own.
 
The friend in question already inquired what knife they should get, so I think a gift Leek may be in my future. :P
 
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