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/ck/ - Food & Cooking

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4972058 No.4972058[DELETED]  [Reply] [Original]

Why cutting on porcelain plates royally fucks up my knife?

It's a good chef's knife too, Henckels.

>> No.4972065

Why your mom feed you paint chips and drop you down stairs?

>> No.4972069
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4972069

>>4972058
>cutting on porcelain plates

WHY

>> No.4972070

Doesn't sound safe.

>> No.4972072

>>4972065
Sorry, I'm not a trained chef.

>> No.4972075

>>4972072
It's OK, I not CPS, either.

>> No.4972102

>>4972058
3/10 made me reply

Try cutting on rough concrete, that might help.

>> No.4972123

Also, I use steak knives on porcelain all the time yet they're still sharp but my Henckels is dull as hell from it. Are chef knives made of weaker steel?

>> No.4972149

>>4972123
Not necessarily, but this one might be. And not weaker, just softer. It means it needs to be sharpened more, but isn't as stiff.

>> No.4972164

>>4972123
1. steak knives are usually serrated for a reason.
2. plates being CERAMIC can be used as a makeshift sharpening device . So its obviously going to be able to dull your knife.

>> No.4972254

>>4972058
>>4972123
Obviously your steak knives are as hard or somewhere close to the ceramic, and your Henckels aren't.
Not that hard to understand, is it?

>> No.4972276

>>4972069
To cut up fruit and serve on the same plate.

One less item to clean.

>> No.4972482

>>4972276
>One less item to clean.
One more knife to sharpen. Good move.

>> No.4972527

>>4972276
>>eat off the cutting board.
>>same result
>>no blunt knife

>> No.4972542

>>4972527
>eat off cutting board
>be in the 70s forever

>> No.4972546

>>4972527
>>4972527

>Use plastic plates.
>Cutting board and plate in one
>Takes me straight to flavor town

>> No.4972567

Your knife maybe sharp enough. But it is not "tempered" enough. Do it yourself. Heat it until it gets red hot. Then dip the cutting edges for 5 seconds in water. Wait for 10 seconds. Then dip the entire thing in water. You now have a knife with the durability of a chisel. Enjoy!

>> No.4972583

>>4972567
Yes, a guy with a gas range is going to be much better at tempering steel by looking at the color than a manufacturer running a digitally controlled temper furnace according to the steel's actual known tempering specifications.

>> No.4972656

>>4972567
This would have the secondary effect of making your knife brittle as fuck, and if it really did temper properly it'd be hard as fuck to sharpen later.

Soft steel is used for knives for a reason.

>> No.4974095

>>4972656

Yes, it's because people are used to banging their knives against a rod and praying that the burr will be ragged enough to rip through food before it collapses.

Hardness isn't actually a bad thing if you know what you're doing. Unfortunately most people don't which is why you hear soccer moms whining about their shuns chipping.