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Does anyone use slate/tiles as plates?

Soop Jan 29, 2010 01:35 AM

I was thinking of getting a few - how and what dishes do you use them for?

And is the texture of the knife cutting on the tile annoying (like fingers down a chalkboard)?

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  1. g
    glutton RE: Soop Jan 29, 2010 03:56 AM

    Yes. I use a slate board for cheese. It makes for a pretty presentation -- white cheese on black slate. I don't recall hearing annoying sounds as people used the knives.

    2 Replies
    1. re: glutton
      Soop RE: glutton Jan 29, 2010 06:14 AM

      That's a great idea :) For the cheese though, I doubt it would get sliced as much as say, a steak

      1. re: Soop
        s
        souvenir RE: Soop Jan 29, 2010 08:30 AM

        I thought about buying from a tile store for a cheese board, but instead opted for one of these from Crate and Barrel:
        http://www.crateandbarrel.com/Family....

        Now that you ask the question, I wonder why I haven't thought about using it for other than cheeses. I can imagine sushi, sandwiches.

        I have a harder time thinking it would be good for something like steak, because of juices running off the flat surface.

        One thing to keep in mind is that the underside of slate is usually pretty rough, so you need cork, felt or something if you are putting it on a surface that could become scratched by it.

    2. p
      pweller RE: Soop Jan 29, 2010 01:09 PM

      This seems highly impractical to me. I have a few slate tiles (not for food), and if you get them wet they smell like a river bottom - not very appetizing in my book. Also, you don't really want to cut anything on a tile or stone surface, as it will dull your knives. Furthermore, the underside of tiles are unglazed, so they will absorb any liquids through the bottom.

      Porcelain plates are really the best. Very hard, durable, non-porous, fine in the oven or microwave, and they are pretty inexpensive.

      1 Reply
      1. re: pweller
        Soop RE: pweller Jan 29, 2010 11:44 PM

        I see - thanks for the advixce, looks like I'll be skipping this

      2. n
        NE_Elaine RE: Soop Jan 30, 2010 02:35 AM

        I use some left-over floor tiles as trivets. I just glued some little felt feet on them so they don't scratch my table.

        I would not use a tile as a plate as you don't know what materials were used in the tile itself or in the glazing liquid.

        1. Soop RE: Soop Jan 30, 2010 02:52 AM

          Just watching saturday kitchen, and James Martin has served squid on a slate, albeit covered with a banana leaf.

          1 Reply
          1. re: Soop
            Soop RE: Soop Jan 30, 2010 03:47 AM

            Can't find a recipe, can someone give me a suggestion for pan seared, then low roasted rib?

          2. m
            masha RE: Soop Jan 30, 2010 09:27 AM

            We used to frequent a restaurant that served salads on large, ceramic square tiles, which were placed on the table in a "diamond" position. I particularly recall a salad of sashimi tuna on greens. Presentation was very attractive. Because the tile was ceramic, I believe the surfaces were sealed and non pourous.

            1. r
              roux42 RE: Soop Feb 28, 2010 05:28 PM

              Some one in my neighborhood threw out a bunch of granite 12x12 tiles. I kept half for serving cheese or whatever and I gave the rest away. I put felt rounds on them. My guests love them...

              1. Chemicalkinetics RE: Soop Mar 1, 2010 01:16 AM

                Soop,

                My man. Are you trying to be hip or trying to save money? Slate probably is good for presentation, but not super practical on a daily basis. Tiles will work, but I also not sure how much tiles will save compare to a normal cheap porcelain plate. They will all dull your dinner knife, but many things will dull your knives including a porcelain plate, so I won't worry about that aspect.

                Go for it/them if you want the "cool" factor. Best.

                3 Replies
                1. re: Chemicalkinetics
                  Soop RE: Chemicalkinetics Mar 1, 2010 02:15 AM

                  Yeah, it was the cool factor :)

                  1. re: Soop
                    Chemicalkinetics RE: Soop Mar 1, 2010 07:58 AM

                    Soop,

                    Make sure you pick one which does not stain. I think one of the attractive attributes of porcelain plates is that it is nonporous, so they do not absorb taste, odor and stain. For example, granite and marble can stain. Good luck hunting.

                    1. re: Chemicalkinetics
                      Soop RE: Chemicalkinetics Mar 1, 2010 08:01 AM

                      I'm not sure I will now. Not yet anyway. I think it's important to at least make an effort with food presentation (unless it's a massive roast dinner that barely fits on the plate), but I have to say, I'm happy with plain white plates for now.

                      If I got the slates, it would be limited to fingerfood which I don't cook much of at the moment.

                      Maybe in the summer it will be good.

                2. r
                  roux42 RE: Soop Sep 11, 2011 06:49 AM

                  Someone in my neighborhood (Brownstone Brooklyn) threw out a dozen black granite floor tiles. I put felt feet on them and gave a bunch away as gifts (people love them even though they know they are freecycled) and I use mine as cheese platters. Yes! The knife squeak is annoying, but they look pretty!

                  1. a
                    amazinc RE: Soop Sep 11, 2011 10:55 AM

                    Souvenir.....I bought those slates from Crate and Barrel and absolutely LOVE them for serving pieces. I've not served anything "wet" on them, just hard cheeses, with crackers, biscotti and other cookies. But I have used them as a base, with a clear server on top
                    usually filled with shrimp. The black lining contrasts so beautifully with the color of the shrimp... a real show stopper.

                    1. sunshine842 RE: Soop Sep 11, 2011 11:21 AM

                      Another vote for a cheese platter -- very cool looking.

                      I've only ever seen them for presentation of foods that really won't be cut (with the exception of the cheese -- and yes, it's that scritchy nails-on-a-chalkboard sound, but fortunately most are aware of it and go gently!) -- verrines, desserts, etc.

                      Things that have to be cut are usually plated with a leaf of some sort underneath it to protect the slate *and* the knife.

                      1. herbrick RE: Soop Sep 11, 2011 11:44 AM

                        This post made me realise that I haven't used my ceramic glazed tile plates in a long time. I bought them years ago from Home Depot. They are black and measure 11" x 8". I used to use them for sushi and any food that just needed chopsticks or a fork. Makes a change from normal tableware of which I have a cupboard full and overflowing. As far as any toxins in the material they are ceramic and sealed. Probably more chance of being run over by a car than developing some awful medical condition from using the tiles every now and again!

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