Using the back of a plate to quickly sharpen a knife is a common kitchen hack, but it's not the most effective or recommended method for proper knife sharpening. While it might provide some improvement to the knife's edge, it won't result in a truly sharp blade. Here's why:
Ineffective Sharpening Angle: When using the back of a plate, it's challenging to maintain a consistent and appropriate sharpening angle. Different knives have varying bevel angles, and maintaining the correct angle is crucial for effective sharpening.
Abrasive Surface Limitations: The back of a plate is not designed to be an abrasive surface for sharpening knives. It might be slightly abrasive due to the glaze or texture of the plate, but it won't compare to the effectiveness of a proper knife sharpening tool or stone.
Uneven Sharpening: The surface of a plate is generally flat, which can lead to uneven sharpening of the knife's edge. Uneven sharpening can cause the knife to be less effective and even more dangerous to use.
Potential Knife Damage: Using the back of a plate can cause more harm than good. The plate's surface might be too rough or too smooth, causing excessive wear on the knife's edge or even chipping the blade.
For proper knife sharpening, it's best to use dedicated sharpening tools such as sharpening stones, honing rods, or electric knife sharpeners. These tools are specifically designed to maintain the correct sharpening angle, provide consistent abrasiveness, and ensure the knife's edge is sharpened evenly and effectively.
If you don't have access to proper sharpening tools and need a quick temporary solution, you can use the bottom of a ceramic mug or a honing steel (if you have one). However, remember that these are just temporary fixes and won't substitute for regular sharpening with appropriate tools. Regular maintenance and proper sharpening will keep your knives in good condition and ensure they remain sharp and safe to use.