garlicjosh
Senior Cook
in the past few months i've been reading a lot about ceramic knives compared to steel and honestly I can't see myself getting a ceramic knife for any reason.
I have noticed any off flavors from my higher quality knives, if worried about discoloration in something, there are ways to prevent it or keep it from happening just like any other food that discolors after being cut.
As for Ceramic knives holding an edge longer...yes this may be true but I use my "sharpening" steal before every use of any of my chef knives and keep at least two in rotation and i'm lucky if they need to be sent out for sharpening once a year. Yeah you can get a ceramic knife for cheaper which is great..i just think the negatives stand out more then the positives for me.
but as always..knife preference is in the hands of the chef..I only share my outlook on it and my experience..i could never tell someone what knife to go with
I have noticed any off flavors from my higher quality knives, if worried about discoloration in something, there are ways to prevent it or keep it from happening just like any other food that discolors after being cut.
As for Ceramic knives holding an edge longer...yes this may be true but I use my "sharpening" steal before every use of any of my chef knives and keep at least two in rotation and i'm lucky if they need to be sent out for sharpening once a year. Yeah you can get a ceramic knife for cheaper which is great..i just think the negatives stand out more then the positives for me.
but as always..knife preference is in the hands of the chef..I only share my outlook on it and my experience..i could never tell someone what knife to go with