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-   -   Ceramic knife/knives (http://www.discusscooking.com/forums/f90/ceramic-knife-knives-69201.html)

Joshatdot 12-26-2010 07:30 PM

Ceramic knife/knives
 
What do you think of them?

Andy M. 12-26-2010 09:02 PM

I had always heard how great ceramics were. So I did some reading and ended up buying a Kyocera chef's knife. I don't recall the names now but I chose the more expensive of the two grades (black blade).

I was supposed to be amazed at how sharp it was and how long it held its edge.

I wasn't.

I used it on a variety of meats and vegetables for about a month. My Henckels were sharper. When I had trouble slicing a tomato, I packed it away and forgot about it.

jennyema 12-27-2010 08:01 AM

I love mine. I have 2 Kyocera santuko knives, a paring knife and a peeler

Plus I just got a pink Kyocera santuko for Xmas.

Mine have all been super sharp out if the box.

The bad things are that they are fragile and need special treatment. Also you need to send them to Kyocera for sharpening. My older ones need it now.

Hoot 12-27-2010 08:07 AM

Several years ago I bought a ceramic cutter for my cigars. I was not impressed.
I will stick to my carbon steel and /or stainless knives. Just my opinion, mind you.

Robo410 12-27-2010 11:33 AM

prefer a good steel knife every time!

retiredguy 12-27-2010 12:29 PM

Ceramic knives are a gimmick, good steel you can sharpen and will last you a lifetime.

jennyema 12-27-2010 01:58 PM

I have plenty of very nice steel knives but I also really like my ceramic knives and use both regularly.

They are far from a "gimmick"

They do have clear limitations, though.

justplainbill 12-27-2010 02:26 PM

Quote:

Originally Posted by Robo410 (Post 951862)
prefer a good steel knife every time!

Ditto here.

Rocklobster 12-27-2010 02:29 PM

Never tried one. Are there any benefits or advantages?

Chief Longwind Of The North 12-28-2010 07:05 AM

Quote:

Originally Posted by Rocklobster (Post 951906)
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


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