Dinner Plate Material That's Easy on Blade?

J

jrmichael

Joined
Mar 17, 2006
Messages
3
Does anybody know of a dinner plate material that is easy on a sharp knife blade, besides wood? After working so hard to get my knives sharp, I hate to dull them when cutting steaks. I have been using wooden dinner plates for a while, but the wood can't be put in the dishwasher. Suggestions for material? Product name? Manufacturer?
 
In this one case, I would vote for serrations. Life is too short to worry about plates. ;)
 
Even wood will dull knives. I find that my Corian (Acrylic) cutting board is easier on knives than a wooden board. A polypropylene cutting board is easy on knives, but I don't know of anybody who makes dishes out of any of the above materials. The modified, limited hangout is serrated blades, or raise your steak off the plate with a piece of toast.
 
By the way, I don't have this problem because I actually enjoy sharpening. As always, use steel to realign the edge and keep it sharp longer. That way you don't need to sharpen as often.
 
I took a cutting board, cut the appropriate grooves in it, and made a big bowl/plate thing. It works very well, except that it won't fit in a microwave.
Not that I'd want to use it in the microwave anyway. I hear that cooking things on plastic leeches stuff into the food that you don't necessarily want. I'll stick to ceramic for re-heating pizza.
 
I'd just use a steak knife and not worry about it. Other than that, plastic dishwasher safe plates would probably be your best bet, that or paper plates.
 
Thanks for the replies. Of the various suggested materials, which would be most like the material in a nylon cutting board, in that it would be relatively easy on the blade, and still be washable.

Melamine?
Lexan?
Plastic plate?
 
Its funny how we use Ceramics to sharpen blaes, when the ceramic plates I've used dull the heck out of my blades.
 
probably because ceramics are usually harder than blade steel. make contact in the right way - sharpen it, hit the edge dead on repeatedly - dull it.
 
Think of it this way - use ceramic plates as you normally do and get plenty of practice for your sharpening skills! :D
 
I always thought I was a little off by saving my crappy bachelor pad plastic plates that look like a Hawaiian shirt just so that I could eat my best and most expensive steaks off of them.

Now, however, I just grab a plate and an Opinel. Afterwards, 15 seconds on the paper wheels and you have a folding scalpel again.
 
Tripton said:
I always thought I was a little off by saving my crappy bachelor pad plastic plates that look like a Hawaiian shirt just so that I could eat my best and most expensive steaks off of them.

Now, however, I just grab a plate and an Opinel. Afterwards, 15 seconds on the paper wheels and you have a folding scalpel again.
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If you need a sharp knife to cut your "expensive steaks", the problem isn't in the knife or plate, it's in the purchasing and cooking of your steaks! Steaks cooked to "well done" or even "medium well" will be harder to cut. I like mine "medium rare" and never need anything sharper than the place setting knife that comes with our flat ware. Try thicker cuts of better steaks and a standard place setting knife is all you'll need.
 
bruce said:
If you need a sharp knife to cut your "expensive steaks", the problem isn't in the knife or plate, it's in the purchasing and cooking of your steaks! Steaks cooked to "well done" or even "medium well" will be harder to cut. I like mine "medium rare" and never need anything sharper than the place setting knife that comes with our flat ware. Try thicker cuts of better steaks and a standard place setting knife is all you'll need.
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Yep, I can usually cut mine with a butter knife once they come off the grill. :D:thumbup:

Same goes for roast and everything else I cook. :)
 
Really good steaks can be cut with a fork, and you don't have to chew them. Just press the bite against the roof of your mouth with your tongue, and the steak will melt like butter. Don't try that with mountain goat. Even the gravy is tough.
 
Straight edged steak knives? Then the only thing that touches the plate is the tip. They'd stay razor sharp.
 
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