ceramic knives, anybody tried them
07-12-2010, 06:26 PM
#3
We have a total of three, maybe four good knives. 
07-12-2010, 07:10 PM
#4
I have a white ceramic paring knife. I try to remember to use it when coring lettuce. Supposedly, it eliminates the "rusting" on the lettuce head that results with using a regular steel knife. Because it is a small knife, I don't use it to cut meat or poultry. It is very sharp, though.
I am not convinced that the ceramic knife was worth what we paid for it. I guess I am used to carbon steel knives (like my favorite Sabatier French Chef knife)
I am not convinced that the ceramic knife was worth what we paid for it. I guess I am used to carbon steel knives (like my favorite Sabatier French Chef knife)
07-13-2010, 03:16 AM
#5
Thread Starter
I have a set of sabatier, which I like, but don't have a santuko style knife.
and curiousity is gnawing at me.
and curiousity is gnawing at me.
07-13-2010, 03:43 AM
#6
I had a Kyocera, the only warning I have is, they are very brittle. I was chopping a carrot and the knife slid. As it hit the counter it twisted and I no longer have a ceramic knife. (It snapped at the handle).
It was always sharp with no honing.
It was always sharp with no honing.
07-13-2010, 09:06 AM
#7
I have a set of 4 Santuko knives that I got from Sam's Club. They are sold under the Wolfgang Puck label.
They are great for slicing soft foods (the slices don't stick on the blade). They were a bargain; I think I got the set for $20. Sam's Club is now selling the same set for much more, but they now include a set of steak knives.
My only criticism of these knives is that they don't seem as rugged as my Sabatier knives. They are shiny and light weight, as opposed to the Sabatier.
They are great for slicing soft foods (the slices don't stick on the blade). They were a bargain; I think I got the set for $20. Sam's Club is now selling the same set for much more, but they now include a set of steak knives.
My only criticism of these knives is that they don't seem as rugged as my Sabatier knives. They are shiny and light weight, as opposed to the Sabatier.
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07-13-2010, 12:27 PM
#8
I have a Kyocera utility knife. I like it and picked it up mainly out of curiosity. Rather expensive to replace a set with ceramics. I'm still old school preferring my Henkels and Wustof's. Invest in a good diamond sharpening steel and after sharpening or having your knives sharpened be sure to steel them EVERY time you take one out to use it AND again before returning it to the drawer. It requires only about 30 seconds each time and will make cooking a much easier and enjoyable experience. 
07-13-2010, 12:32 PM
#10
Registered User
Originally Posted by Headchef,Jul 13 2010, 03:27 PM
I have a Kyocera utility knife. I like it and picked it up mainly out of curiosity. Rather expensive to replace a set with ceramics. I'm still old school preferring my Henkels and Wustof's. Invest in a good diamond sharpening steel and after sharpening or having your knives sharpened be sure to steel them EVERY time you take one out to use it AND again before returning it to the drawer. It requires only about 30 seconds each time and will make cooking a much easier and enjoyable experience.
with what Dave says after his visit to my home last year lets just say i may a pronto trip out to buy some proper knives.