Seasoned griddle top question

[HAdams]

Hola Brethren -

Quick question from the newbie griddler - I've seen people use a knife to cut directly on the griddle while cooking. My question - doesn't this cut through the seasoning and create a non-stick/problem area?

Thanks!
HA

 

[16Adams]

I don't use my good knives on my griddle. It's not to protect the griddle, it's to protect the blade. I cut on a wooden or good grade plastique board only. I have steak knives that hit plates but I keep them really sharp so minimal pressure is needed.

I've seen it at Japanese steak houses but they are super sharp knives and barely touch the flat top.

 

[dwfisk]

I don't use my good knives on my griddle. It's not to protect the griddle, it's to protect the blade. I cut on a wooden or good grade plastique board only. I have steak knives that hit plates but I keep them really sharp so minimal pressure is needed.

I've seen it at Japanese steak houses but they are super sharp knives and barely touch the flat top.

^ Absolutely! When cooking on the griddle I just use the chisel edge of my spatulas or scrapers, never had a problem and they are pretty eay to clean up with s file (or in my case a grinder).

 

[scrub puller]

Yair. . . .

My question - doesn't this cut through the seasoning and create a non-stick/problem area?

I have never even considered it. I don't consider my hotplates to ever be seasoned and non stick like my CI pans. . . if you go to Southeast Asia there is a type of stir fry that is cooked by street vendors stirring and chopping in the hot plate with a cleaver in each hand.

Cheers

 

[m-fine]

If you can slice through it, it is dirt and grime, not seasoning.

 

[nmeyer414]

If you can slice through it, it is dirt and grime, not seasoning.

exactly