Let me tell you a little story. While Jerry and I were designing the plates for our rimmed and speckled collection, we wanted our glaze to be so tough it would be scratch resistant. I told my brother-in-law Shawn that I wanted the hardest glaze that wouldn't scratch. He told me no problem.
After he finished mixing our glaze and testing a few of our products, he said that the glaze we are using can withstand up to 1000 grams of pressure before it would break down and scratch. "Perfect" I thought.
Once we started putting these bad boys on the market, we would occasionally get an email from someone saying that there were these black marks on their plates and would wonder why, since we label our products "scratch resistant".
I myself was wondering why these black marks were happening since they probably weren't using 1000 grams of pressure to cut their food.. or were they?