Unless I get to eat a turkey leg, wear a paper crown, and yell at people jousting in aluminum armor, then I don’t want a wooden plate.
Sadly, it‘s just too much of a push for me to think of chivalrous American knights jousting. No disrespect HHC, but when you folks mentIon wooden plates the Flintstones spring to mind first.
I’m not down with the Yabba-doos here - I don‘t want an extra set of high maintenance discs cluttering up my small house alongside the other plates. Reckon this is one where I’ll either opt for less expensive knives or take the hit of sharpening after the occasional steak. Roasts can be carved on board and dished out, so the number of uses seems too low to justify the wooden clutter.
You can always serve the steaks on chopping boards with juice grooves. But this is a fine line - before you know it you’ll be doling out your accompanying fries in small fryer baskets and drinking your beer from a jamjar, like any old hipster wanker
On balance, I think I’ll stick to the normal plates me old china.
You could just start with a few cheapos to see if it's working for you. I do understand that some might not want to bother with the extra fuss so it's probably not for everyone, and admittedly I wouldn't recommend replacing all your plates with wooden ones; it's more of an 'extra' thing... like... expensive knives!
But for some inexplicable reason I found them really pleasant to eat off, can't really explain it. Maybe the feeling of knife edge on ceramic subconsciously just irked me too much, but there's just something pleasant and warm about eating off wooden plates for me.
Can be very much... personal preference, but don't knock it until you've tried it.
Cutting boards can work, but like I said it can become a problem when you hvae a good amount of sauce / liquid, and the shape isn't necessarily convenient.
I actually don't mind the maintenance and prefer something a little nicer here. Probably just get two of them for those special occasions when the wife and I splurge on an expensive piece of beef.
I Agree. Mineral oil is petroleum that doesn’t cure and just gets in your food. No thanks. Pure linseed or walnut oil cures but that takes forever. Maybe polymerized linseed oil is better. I just use glass or ceramic plates and have no interest in wood plates. You can also use thick paper plates.I really cannot fathom using wooden plates. The porosity of wood and it's ability to hold flavors/smells would be a huge turnoff for me
Never encountered this issue after using a set for 5 years plus. Although admittedly I don't leave them sitting overnight after eating fish off them.I really cannot fathom using wooden plates. The porosity of wood and it's ability to hold flavors/smells would be a huge turnoff for me. We have a set of Chicago Cutlery steak knives that we received as a wedding gift 30+ years ago that are still going strong even though they've been used on regular plates.
It may take a bit more effort but those aren't completely bombproof either (speaking from experience).I may just buy her some nice melamine plates though.
Idk guys... I don't have to oil mine at all. They don't get dry or crack, and they don't hold onto smells or color. Added benefit of being lighter, better looking... I think it depends a lot on how they're finished. The ones I linked above are the best of any I've tried. Any arguments made against wooden plates could easily be made for wooden cutting boards too, since all of our food touches that first before anything else.
Also kind of nice to have a stack of plates that I can handle semi-roughly without jarring sounds or breakage. Grabbing a ceramic plate out from under a stack and having them all come crashing down is akin to nails on a chalkboard to me.
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