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Old 05-12-2014, 08:50 AM   #31
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Originally Posted by tweakz View Post
Elsewhere I've seen a test of a ceramic vs metal knife on an apple. Comments from Chef's were that the metal blade was dull and is why the ceramic appeared to not rust the apple to the same degree. I'd be interested in your findings since bruising is claimed to be a factor. I remember seeing plastic knives for lettuce in the past.

I also had a concern about metal getting in food, but knowing ceramic can chip; I wonder what a sharp chip of ceramic would do inside us.
Exposure to oxygen in the air causes discoloration of the cut surface of an apple. The makeup of the tool used to cut it has no bearing on this effect.

A sharp piece of ceramic could do serious damage requiring surgery to repair.
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Old 05-12-2014, 10:30 AM   #32
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Originally Posted by cave76 View Post
Maybe sharp enough to cut through lettuce? However the lemon juice might be just as good and not put one more item in my kitchen drawers.

Just had a thought
---- I wonder if my "plastic cheese knife" would work for cutting lettuce and not promoting rust.

At least one reviewer on Amazon thought so.



I'll give it a try.
I did a test on some lettuce last night. Afterwards I wrapped it tightly in cling wrap, as I always do. Now to wait and see if rust appears as it sometimes does using a knife and wrapping the same way.
That plastic cheese knife was certainly sharp enough to cut the lettuce.
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Old 05-14-2014, 06:27 AM   #33
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Is this a monel alloy? I can't seem to find any alloy in SS or monel with that designation.
Sorry, I totally missed this question. M390 is a steel from Bohler-Uddeholm, a company formed by a merger between Bohler of Austria and Swedish Uddenholm. It's a pretty advanced steel allow. It's uncommon and expensive, and very few kitchen knife makers use it. I'm aware of just a couple including CKtG (made for them by Lamson of Vermont) and South African knifemaker Gareth Bull.
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