Don't Use New Knives on Stoneware!!

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Discussion Overview

This thread discusses experiences and concerns regarding the use of new knives on stoneware, particularly in relation to potential damage to the knives and the stoneware itself. Participants share personal experiences and observations about the knives' performance when used on stoneware.

Discussion Character

  • Anecdotal, Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shares a negative experience where cutting rice krispies treats on stoneware bent the tip of the knife.
  • Another participant expresses gratitude for the warning and acknowledges the concern raised.
  • One participant mentions their own experience cutting rice krispies without harming the knife, questioning if the issue was a defect.
  • Another participant notes the high-carbon steel quality of the knives and expresses skepticism about their inability to handle stoneware.
  • One participant relays a message from their director about being cautious, suggesting the possibility of a defect.
  • Another participant speculates that the issue might be an urban legend, as the use and care materials do not specify restrictions on using the knives on stoneware.
  • One participant points out that stoneware is marketed as being suitable for cutting directly on it, questioning the knives' durability compared to older models.
  • Another participant, also identifying as a consultant, appreciates the shared information and suggests using a separate cutting board to avoid potential damage.

Areas of Agreement / Disagreement

Views differ regarding the safety of using new knives on stoneware, with some participants expressing concern and others questioning the validity of those concerns. No clear consensus emerges on whether the knives can safely be used on stoneware.

Contextual Notes

Participants reference personal experiences and the use and care materials, indicating a lack of clear guidance on the matter. The discussion reflects varying levels of familiarity with the new knives and stoneware.

Who May Find This Useful

Consultants interested in the performance of new knives on stoneware may find the shared experiences and concerns relevant to their own practices.

gilliandanielle
gilliandanielle
Messages
6,059
Passing on what has been passed on to me....good to know!!!



-----A heads up from a fellow director.

Just a heads up on the NEW KNIVES. Don't cut or slice anything on the
stones. I read the use and care and it didn't say not to. I have been using
them every day slicing and cutting different things trying to get the feel.
Today I cut rice krispies treats into squares in the 9 in. square baker and
it bent the tip of the knife up really bad. Just threw the box away today,
so now I have to fine something safe to send a knife back in. They are
sending a sticker....but I think they should send a warning so 70,000 knives
don't have to be sent back.
 
Gillian thanks for the heads up!! Yikes!
 
I used my knife last night to cut up rice krispies too and it didn't harm it? Do you think it's just a defect?
 
This is forged, high-carbon steel...it is harder than our self-sharpening knives!!! I use the knives on the stoneware, and I'll check out the U&C before I use the new knives, but I don't see why they would not be able to take stoneware!!
 
  • Thread starter
  • #5
I don't know, I don't have one, but my director sent me this this morning and told me to pass it along. If it isn't harming the knives then great, but just be careful I guess. It could have just been a defect!?
 
Possibly a defect. I got out my use and care cards and it does not say anything about using them or not using them on stones. Maybe a new urban legend? There could be something in the CN that I missed, but I'm usually pretty thorough! I would try it (not at a show) and get it replaced if it did that.
 
That's really weird, because one of the selling points of stoneware is that you can cut things right on it! I would think the new knives wouldn't be more likely to bend than the old ones, right?
 


Hi there! Thank you for sharing this important information with us. As a fellow consultant, it's always helpful to learn from each other's experiences. I definitely agree that it would be great if the use and care guide included a warning about using the new knives on stoneware. In the meantime, I would recommend using a separate cutting board when using the stoneware to avoid any damage to the knives. Thank you again for passing on this valuable tip! Happy cooking!
 

Frequently Asked Questions

Why shouldn't I use new knives on Pampered Chef stoneware?

Using new knives on Pampered Chef stoneware can damage the surface, leading to scratches and potential chipping. Stoneware is designed for durability, but using sharp blades can compromise its integrity over time.

What types of knives are safe to use on stoneware?

It is recommended to use plastic or wooden utensils when working with Pampered Chef stoneware. These materials are less likely to scratch the surface compared to metal knives.

Can I use my stoneware in the oven if I accidentally scratched it?

Yes, you can still use your stoneware in the oven even if it has minor scratches. However, avoid using it if there are deep chips or cracks, as this could lead to further damage or breakage during cooking.

How can I prevent scratches on my stoneware?

To prevent scratches on your stoneware, always use non-metal utensils, such as silicone, plastic, or wood. Additionally, avoid cutting directly on the stoneware surface; instead, transfer food to a cutting board for preparation.

What should I do if my stoneware gets scratched?

If your stoneware gets scratched, it is important to monitor it for any signs of further damage. Minor scratches typically do not affect performance, but if you notice any chipping or cracking, consider discontinuing use and contacting Pampered Chef for guidance.

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