Michelemarie
Executive Chef
Poppinfresh said:There are some myths in this thread, namely that if you drop a ceramic knife, the odds are it will break.
I use ceramic knives almost exclusively. I have everything from a baseline run of the mill 70 dollar Kyocera santoku all the way up to a Damascus sashimi knife that literally cost more than a mortgage payment, 14 ceramic knives in all. My kitchen has marble floors and granite countertops. I've dropped all but a couple of them more than once, and don't have them shatter or chip. I wouldn't trade them for anything.
The only metal knives I keep in my house are technically sushi blades (Mac brand, Japanese style knives), and I only use them under 2 circumstances:
1) All my ceramic knives for a job are dirty (i.e. my pare knife is in the dishwasher and I've got something delicate to cut) or
2) I'm cutting through bone
Both are pretty rare events. Best type of knives available.
I second that emotion! I love love love the ceramic knives. I wish I had 14 to boast about, but I am building my collection!! Ceramic all the way!