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Old 02-22-2009, 11:56 AM   #11
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Oh ok... there we go. :)
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Old 02-23-2009, 10:56 AM   #12
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I have three Kyocera ceramic knives and mine are very sharp and have kept their edge well.

I like them very much. I use them just as often as my chefs knives.

You need to be very careful with them, though, as they chip and break with rough treatment.
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Old 06-05-2009, 02:32 PM   #13
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Tachi and Kyocera ceramic knives

Ceramic knives are not intended to replace your steel knives. They are great for slicing fruits & veg. I've used Kyocera and Tachi both, they are both good knives. Tachi is around half the price of Kyocera and seem to last longer. If you want to try one the Tachi will save you some money.
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Old 06-05-2009, 04:50 PM   #14
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I would say that they are too new, steel knifes have been around for awhile let the cermaic mature for awhile.
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Old 06-16-2009, 03:42 PM   #15
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Ceramic Knives are excellent for slicing and cutting through boneless meat, vegetables and fruits. They don't rust, they are chemically inert to both acids and alkalis, and they can retain a cutting edge up to ten times longer than forged metal knives.
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Old 06-16-2009, 07:36 PM   #16
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I have a couple of ceramics. I like them but I'm not sure they were worth the expense.
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Old 06-16-2009, 10:10 PM   #17
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yes they hold an edge longer but don't they chip? and they can't be sharpened?
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Old 06-16-2009, 10:13 PM   #18
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Quote:
Originally Posted by msmofet View Post
yes they hold an edge longer but don't they chip? and they can't be sharpened?

They hold an edge much longer than steel knives because the ceramic is so much harder than steel. that is also the reason they can chip if misused.

They can be sharpened but have to be sent back to the manufacturer. Kyocera, a major manufacturer of ceramic knives, charges $10. to sharpen.
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Old 08-06-2009, 10:31 PM   #19
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My kitchen consists of all manner of knives. Ceramics in various forms, Henckel Twin Cuisines, MACs, a couple Wusthof's, a full set of Shuns I got for Christmas last year, Kasumi Titaniums, etc.

I don't know where you guys harping on ceramics got your knives from, but it obviously wasn't the same place I got mine. My ceramics are, hands down, the sharpest and most precise knives I own. My Damascus ceramics are my go-to knives for everything that doesn't have some form of bone in it, and I've never had a breakage problem...and I'm not exactly gentle with them.

My Kasumi's would probably come in 2nd (the blue titanium line), followed by my Shuns.
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Old 08-06-2009, 10:40 PM   #20
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I have a couple of Kyocera ceramic knives. I use them, but I wouldn't buy them again. They're just not worth the money.
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