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Ken
 
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Bob Simon > wrote in message >. ..
> I have a set of four hand-made stoneware plates with tri-color glazes
> that I consider art pieces as much as dinnerware. Years ago, we also
> purchased a set of Royal Doulton porcelain plates for everyday use.
> My wife says that since she has noticed scratches on the porcelain
> plates, we should only serve meat on the stoneware which will resist
> scratches from knives.
>
> Does anyone happen to know which is usually harder: stoneware or
> porcelain?
>
> Even if the glazes are typically about equally scratch-resistant,
> wouldn't it make sense to generally use the commercial porcelain
> plates, reserving the decorative stoneware plates for special
> occasions?


Bob,

As you noted, the part that's scratching isn't the porcelain, it's the
glaze, the glass on the outside of the piece. Good stoneware and
porcelain will have about equally durable glazes for the main glaze.
(Earthenware is much softer.) But many porcelains use an overglaze, a
second glaze put on top with a second firing. The most common one
would be a gold stripe around the edge of the plate. The overglaze
will be much more delicate than the main glaze. I don't know what
pattern you have, so I can't comment on this except to generalize. But
any plate is going to get some scratches with use. If you want your
stoneware to stay pristine, you can't use them.

It's sort of like having a classic car. If you take it out for a
spin, it may get a dent or ding. But if it sits in the garage, then
you can't enjoy it. It's your call.

Ken