Originally Posted by Rocklobster
Never tried one. Are there any benefits or advantages?
They stick less to food; they are corrosion proof; they are harder than metal knives and so stay sharp longer; they won't add metalic flavor to food; they don't react with foods such as lettuce and accelerate the browning of the food.
Disadvantages: Can't sharpen at home when they do get dull; more brittle than are metal knives (But they are stronger than many people think); not as sharp as some of my steel knives, but sharp enough for most slicing jobs.
Seeeeeeya; Goodweed of the North