maddie080701
Assistant Cook
- Joined
- Jun 30, 2008
- Messages
- 1
i want to buy ceramic knife,do somebody know it and take interest in it
I bought a Kyocera 6.5 inch chef's knife some months ago. I don't care for it and therefore don't use itany more.
What don't you like about it?
I have two Kyocera ceramics, a 5 1/2" Santoku and 3" paring knife. You still need steel knifes for some things but I am sold on ceramics.
Couple of you guys have either come across a dud knife or else just got a bad kind. I'm a ceramic loyalist; absolutely love em - and they're sharper than anything else in my kitchen [...]
That's interesting- do you do your own sharpening? I've tried a lot of ceramics but none could match the edge I put on my own Japanese blades, and I don't consider myself a "sharpening master" by any means. It's hard to imagine going up to 10,000 grit waterstone & glass hone on a Shun or Hattori and finding that your ceramic will best that.
I hire professionals to do all my sharpening. I'm a firm believer that home sharpening is just silly. I know a lot of people disagree with me on this, but it's just how it is. I'll *always* pay to have the man in the van show up at my house.
Why do you consider non magnetic to be a good quality?They have some good qualities: non-magnetic
...in short, if ceramics were so great, they'd be Gillettes premium shaving blade.
I do not think that is a valid argument. Ceramics have been touted as excellent blades, but expensive and brittle. That is not something that would work for Gillette no matter how good the blade is. They need their razors to hold up to abuse. The average person who uses a razor is not going to treat their razor with the same care that they might treat their ceramic kitchen knives.In short, if ceramics were so great, they'd be Gillettes premium shaving blade.
Well, I guess I'll be one of those who disagree! Your pro may be a very good sharpener, but in my experience most of van-type sharpeners don't understand that Japanese knives must be sharpened differently. I can easily produce an edge far better than any of the pro sharpeners that work in my city. Still, if it works for you that's the main thing.
Obsidian can be quite sharp but the sharpening of obsidian has been normally achieved by a chipping or fracturing process that has not resulted in a particularly uniform edge.Using that argument, wouldn't the blades be obsidian?
I've never been really good at sharpening, so I'll stick with my ceramics. They are shaper than any steel knife I own.
I took delivery of a Shun Clasic 5.5" Santuko today. In my opinion it's superior to any of the many (40 or so knives) I own with the exception of my one S30V blade. I sharpen all of my knives and most of them take a good edge but many require a light steeling between use in order for them to retain their ability to make paper thin slices. The one Boker / Kyocera blade that I own was less than sharp new in box and, after several sharpenings, has a better but still marginal sharpness. In short, if ceramics were so great, they'd be Gillettes premium shaving blade.
Poppinfresh said:I've dropped em, tossed em in the dishwasher, cut through bone with em...I've only ever had one chip on me and that was because I torqued it while it was in a frozen piece of meat due to something else in the kitchen startling me.