"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Thread Tools Display Modes
Old 05-12-2014, 07:50 AM   #31
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,479
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.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 05-12-2014, 09:30 AM   #32
Head Chef
Join Date: Oct 2011
Posts: 1,759
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.

cave76 is offline   Reply With Quote
Old 05-14-2014, 05:27 AM   #33
Head Chef
Rob Babcock's Avatar
Join Date: Dec 2004
Location: USA
Posts: 1,281
Originally Posted by CraigC View Post
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.

If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote

chef, knife

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:15 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.