What's the proper way to cut something on a plate?

What do you mean by "smacking the edge against the plate."

The fact that it's called a Pork "chop" doesn't mean you're supposed to chop it.
 
Wierd.....I was gonna post same yesterday. I believe he is talking about how to stop the blade before you take the edge off by grinding it against the ceramic plate after you have cut through the meat.

Good reason for serrations I guess.

I can't think of a way. I use crappy knives to cut on ceramic plates.
 
You steel the edge afterwards...
there's no way of using a fine edge against ceramic without damaging the edge. My high quality steak knives have a shallow edge. Minimum angle, minimum damage.
 
The other side of the problem is that knives damage plates as much as plates damage knives. My wife buys and sells antique plates and surface scratching is very common. So do not use serrated super steel steak knives. Use reasonably soft blades. Expect to replace or resharpen the blades occasionally. Cooked meat is not that hard to cut as long as you don't have a lot of gristle in it. Unless you are serving something that is real tough to cut do not set the table with sharp knives.

Don't slice roasts or turkeys on ceramic platters or in metal pans. Always work on a cutting board.
 
You mean you guys don't eat your steaks off of wooden cutting boards to protect your edges?? I tried this once...just once...before I got slapped by my wife. "you are NOT going to eat dinner on that cutting board. We are not savages."

ooops, guess I'll go with the plate and put away my nice knives and use those serrated steak knives we got for our wedding.
 
Thanks Jeff. I don't wanna cut straight to the plate due to my plates being Pyrex. (well, glazed glass that looks like china, but it's made my corning)
 
A wharncliff blade works great for a steak knife. Nothing but the tip touches the plate. Use a cheap plate—not a cheap knife. The Spyderco Ronin glides through steak.

Scott
 
Cut the meat into thirds.( only 2 "smacks" on the plate so far) place the 2/3 on top of the 1/3 with the cuts lined up. Use the 1/3 as a base to cut the majority of the steak, advancing the 2/3 until gone. Then use any scraps ( fat, grisle) as a base for the 1/3 piece. I also find that I can do most of the cut, then lift the meat slightly off the plate with the fork for the final slice. (The fork is in the piece cut off) I've been on Adkins for over a year and eat steak 4-5 nights a week.
 
Just use a steak knife. That's what they're for. :D Also, gotta agree with Gollnick - something that might help is either cooking or ordering quality cuts of meat.

I have used a folder for cutting a steak a few times before, but only when the knife supplied wouldn't cut hot butter. I just went easy with it and used a steel afterward. It never did damage the edge that much at all, because I never had to grind the hell out of the blade against the plate. (I mean, after that steak is cut, there's no need to keep sawing) If it's that hard, you're eating crappy steaks, brother!
 
i usually spear the meat with a fork, lift the meat a little off the plate and do a few slices
have not touched the plate doing this
 
Thats what the 204 is made for?
You know,I thought I was a knife knut until I read this thread. :eek:
 
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