Anyone else playing with ceramic knives?
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Because I know we have some foodies here, and we're all technology nerds to a greater or lesser extent. And I've just bought (a couple of weeks ago) a couple of cheap ceramic knives - $7 for a 4" (10cm), $12 for a 6" (16cm) and I'm seriously impressed. I got 'em because Herself has sharpened all my Sabatier knives at the wrong angle, and blunted the lot - so it's going to take me a week with a whetstone to get 'em back, and they'll probably never hold an edge as well again. And I figured that if she plays with the short ceramic, she'll leave mine alone in future... But the 6" ceramic is gorgeous! It glides through meat and veg so nicely that I may get more. And so far it hasn't needed any edge touch up. I know it will - but you can buy electric diamond sharpening wheels - and I know you have to use wood or plastic cutting boards, but so far it's held it's edge very nicely. Anyone else tried 'em? Any comments you'd care to share?
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Because I know we have some foodies here, and we're all technology nerds to a greater or lesser extent. And I've just bought (a couple of weeks ago) a couple of cheap ceramic knives - $7 for a 4" (10cm), $12 for a 6" (16cm) and I'm seriously impressed. I got 'em because Herself has sharpened all my Sabatier knives at the wrong angle, and blunted the lot - so it's going to take me a week with a whetstone to get 'em back, and they'll probably never hold an edge as well again. And I figured that if she plays with the short ceramic, she'll leave mine alone in future... But the 6" ceramic is gorgeous! It glides through meat and veg so nicely that I may get more. And so far it hasn't needed any edge touch up. I know it will - but you can buy electric diamond sharpening wheels - and I know you have to use wood or plastic cutting boards, but so far it's held it's edge very nicely. Anyone else tried 'em? Any comments you'd care to share?
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Maybe it was too cheap (I have no idea really, it was a gift), but the tip broke off in a dishwasher accident.
I wouldn't dishwash my decent knives (or decent glassware, if I had some) so that isn't a real problem! :laugh:
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Because I know we have some foodies here, and we're all technology nerds to a greater or lesser extent. And I've just bought (a couple of weeks ago) a couple of cheap ceramic knives - $7 for a 4" (10cm), $12 for a 6" (16cm) and I'm seriously impressed. I got 'em because Herself has sharpened all my Sabatier knives at the wrong angle, and blunted the lot - so it's going to take me a week with a whetstone to get 'em back, and they'll probably never hold an edge as well again. And I figured that if she plays with the short ceramic, she'll leave mine alone in future... But the 6" ceramic is gorgeous! It glides through meat and veg so nicely that I may get more. And so far it hasn't needed any edge touch up. I know it will - but you can buy electric diamond sharpening wheels - and I know you have to use wood or plastic cutting boards, but so far it's held it's edge very nicely. Anyone else tried 'em? Any comments you'd care to share?
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OriginalGriff wrote:
$7 for a 4" (10cm), $12 for a 6" (16cm)
Did you left Wales for an oversea trip? ;) I'm still using steel knifes. But at such low prices it doesn't matter if a ceramic knife breaks or steel one gets edgeless.
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OriginalGriff wrote:
$7 for a 4" (10cm), $12 for a 6" (16cm)
Did you left Wales for an oversea trip? ;) I'm still using steel knifes. But at such low prices it doesn't matter if a ceramic knife breaks or steel one gets edgeless.
:laugh: No - it's just easier for most of the world to equate value to the US dollar than the UK pound! In UK, it was £5 and £9 - but that's probably doesn't mean a lot to anyone outside the UK.
Jochen Arndt wrote:
But at such low prices it doesn't matter if a ceramic knife breaks or steel one gets edgeless
That's what I figured - I paid way, way more than that for my decent steel knives (heck, I paid way more than that for my diamond steel to sharpen 'em with) and they've given me good service for over ten years. But sharpen 'em at the wrong angle...or in one of those "V" blocks without even reading the instructions, and ... :sigh:
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Because I know we have some foodies here, and we're all technology nerds to a greater or lesser extent. And I've just bought (a couple of weeks ago) a couple of cheap ceramic knives - $7 for a 4" (10cm), $12 for a 6" (16cm) and I'm seriously impressed. I got 'em because Herself has sharpened all my Sabatier knives at the wrong angle, and blunted the lot - so it's going to take me a week with a whetstone to get 'em back, and they'll probably never hold an edge as well again. And I figured that if she plays with the short ceramic, she'll leave mine alone in future... But the 6" ceramic is gorgeous! It glides through meat and veg so nicely that I may get more. And so far it hasn't needed any edge touch up. I know it will - but you can buy electric diamond sharpening wheels - and I know you have to use wood or plastic cutting boards, but so far it's held it's edge very nicely. Anyone else tried 'em? Any comments you'd care to share?
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Because I know we have some foodies here, and we're all technology nerds to a greater or lesser extent. And I've just bought (a couple of weeks ago) a couple of cheap ceramic knives - $7 for a 4" (10cm), $12 for a 6" (16cm) and I'm seriously impressed. I got 'em because Herself has sharpened all my Sabatier knives at the wrong angle, and blunted the lot - so it's going to take me a week with a whetstone to get 'em back, and they'll probably never hold an edge as well again. And I figured that if she plays with the short ceramic, she'll leave mine alone in future... But the 6" ceramic is gorgeous! It glides through meat and veg so nicely that I may get more. And so far it hasn't needed any edge touch up. I know it will - but you can buy electric diamond sharpening wheels - and I know you have to use wood or plastic cutting boards, but so far it's held it's edge very nicely. Anyone else tried 'em? Any comments you'd care to share?
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I hate them. (well, not really, I tried and broke 2 small paring knives) They cut super nice, and stay sharp, BUT... They are too fragile, they break if you cut something too hard (bones), they break if you drop them.
I'd rather be phishing!
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I hate them. (well, not really, I tried and broke 2 small paring knives) They cut super nice, and stay sharp, BUT... They are too fragile, they break if you cut something too hard (bones), they break if you drop them.
I'd rather be phishing!
I have a meat cleaver and a hacksaw for bones, and I try really hard not to drop anything sharp (because I have a tendency to try to catch them with a hand or foot before they land and that generally gets painful) :laugh: But I agree, they aren't going to be as robust as steel. But they do slice meat beautifully....
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I have a meat cleaver and a hacksaw for bones, and I try really hard not to drop anything sharp (because I have a tendency to try to catch them with a hand or foot before they land and that generally gets painful) :laugh: But I agree, they aren't going to be as robust as steel. But they do slice meat beautifully....
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Because I know we have some foodies here, and we're all technology nerds to a greater or lesser extent. And I've just bought (a couple of weeks ago) a couple of cheap ceramic knives - $7 for a 4" (10cm), $12 for a 6" (16cm) and I'm seriously impressed. I got 'em because Herself has sharpened all my Sabatier knives at the wrong angle, and blunted the lot - so it's going to take me a week with a whetstone to get 'em back, and they'll probably never hold an edge as well again. And I figured that if she plays with the short ceramic, she'll leave mine alone in future... But the 6" ceramic is gorgeous! It glides through meat and veg so nicely that I may get more. And so far it hasn't needed any edge touch up. I know it will - but you can buy electric diamond sharpening wheels - and I know you have to use wood or plastic cutting boards, but so far it's held it's edge very nicely. Anyone else tried 'em? Any comments you'd care to share?
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I bought one on offer in Sainsburys. It was brilliant, but then I snapped the blade by stupidly trying to crush garlic with it. So I bought another even cheaper off the internet. It is brilliant too. Only problem is they carve up glass chopping boards.
Some men are born mediocre, some men achieve mediocrity, and some men have mediocrity thrust upon them.
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I bought one on offer in Sainsburys. It was brilliant, but then I snapped the blade by stupidly trying to crush garlic with it. So I bought another even cheaper off the internet. It is brilliant too. Only problem is they carve up glass chopping boards.
Some men are born mediocre, some men achieve mediocrity, and some men have mediocrity thrust upon them.
I bought a couple of wood boards for them - I daren't use them on my granite ones! So they'll be harder to clean (I bleach my granites ones regularly) but wood is a natural antibiotic (apparently) so that shouldn't be a problem.
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Because I know we have some foodies here, and we're all technology nerds to a greater or lesser extent. And I've just bought (a couple of weeks ago) a couple of cheap ceramic knives - $7 for a 4" (10cm), $12 for a 6" (16cm) and I'm seriously impressed. I got 'em because Herself has sharpened all my Sabatier knives at the wrong angle, and blunted the lot - so it's going to take me a week with a whetstone to get 'em back, and they'll probably never hold an edge as well again. And I figured that if she plays with the short ceramic, she'll leave mine alone in future... But the 6" ceramic is gorgeous! It glides through meat and veg so nicely that I may get more. And so far it hasn't needed any edge touch up. I know it will - but you can buy electric diamond sharpening wheels - and I know you have to use wood or plastic cutting boards, but so far it's held it's edge very nicely. Anyone else tried 'em? Any comments you'd care to share?
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Buy one of these[^] instead. If you've invested in a set of Sabatier you should afford one. You end up with knives that always have the right angle, that are sharper than new (seriously). Especially if you invest in an extra leather honing wheel. And if you always use it you get very little wear on the knives.
Wrong is evil and must be defeated. - Jeff Ello
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Because I know we have some foodies here, and we're all technology nerds to a greater or lesser extent. And I've just bought (a couple of weeks ago) a couple of cheap ceramic knives - $7 for a 4" (10cm), $12 for a 6" (16cm) and I'm seriously impressed. I got 'em because Herself has sharpened all my Sabatier knives at the wrong angle, and blunted the lot - so it's going to take me a week with a whetstone to get 'em back, and they'll probably never hold an edge as well again. And I figured that if she plays with the short ceramic, she'll leave mine alone in future... But the 6" ceramic is gorgeous! It glides through meat and veg so nicely that I may get more. And so far it hasn't needed any edge touch up. I know it will - but you can buy electric diamond sharpening wheels - and I know you have to use wood or plastic cutting boards, but so far it's held it's edge very nicely. Anyone else tried 'em? Any comments you'd care to share?
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OriginalGriff wrote:
Anyone else playing with ceramic knives?
My Dad told me "not to play with knives." My Dad also told me "not to take a knife to a gun fight." My Mum told me "Stay away from gun fight altogether you fucking idiot"
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Because I know we have some foodies here, and we're all technology nerds to a greater or lesser extent. And I've just bought (a couple of weeks ago) a couple of cheap ceramic knives - $7 for a 4" (10cm), $12 for a 6" (16cm) and I'm seriously impressed. I got 'em because Herself has sharpened all my Sabatier knives at the wrong angle, and blunted the lot - so it's going to take me a week with a whetstone to get 'em back, and they'll probably never hold an edge as well again. And I figured that if she plays with the short ceramic, she'll leave mine alone in future... But the 6" ceramic is gorgeous! It glides through meat and veg so nicely that I may get more. And so far it hasn't needed any edge touch up. I know it will - but you can buy electric diamond sharpening wheels - and I know you have to use wood or plastic cutting boards, but so far it's held it's edge very nicely. Anyone else tried 'em? Any comments you'd care to share?
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OriginalGriff wrote:
Anyone else playing with ceramic knives?
My Dad told me "not to play with knives." My Dad also told me "not to take a knife to a gun fight." My Mum told me "Stay away from gun fight altogether you fucking idiot"
My mum told me "if a man comes up to you and offers you sweets to get in his car - go!" :laugh:
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Take this: WORLDS BIGGEST/FASTEST CHAIN SAW With V8 Engine/300 horsepower - YouTube[^] Plus: It promotes teamwork Minus: Don't cut the meat after 18:00
Might be a difficult job to chop garlic though... :laugh:
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Because I know we have some foodies here, and we're all technology nerds to a greater or lesser extent. And I've just bought (a couple of weeks ago) a couple of cheap ceramic knives - $7 for a 4" (10cm), $12 for a 6" (16cm) and I'm seriously impressed. I got 'em because Herself has sharpened all my Sabatier knives at the wrong angle, and blunted the lot - so it's going to take me a week with a whetstone to get 'em back, and they'll probably never hold an edge as well again. And I figured that if she plays with the short ceramic, she'll leave mine alone in future... But the 6" ceramic is gorgeous! It glides through meat and veg so nicely that I may get more. And so far it hasn't needed any edge touch up. I know it will - but you can buy electric diamond sharpening wheels - and I know you have to use wood or plastic cutting boards, but so far it's held it's edge very nicely. Anyone else tried 'em? Any comments you'd care to share?
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DO NOT DROP! They will shatter. DO NOT USE ON GLASS CUTTING BOARDS. They are ridiculously sharp and will carve up glass into tiny little bits. Hit the glass hard enough and you'll shatter the blade. ALWAYS use on a wooden cutting board. I use bamboo. I don't use plastic boards because these knives will carve them up quickly. They hold the edge much longer than steel does. If you've got the hand for keeping the proper angle (look it up! They do come in different angles) you can sharpen them yourself. I suggest using a large flat, fine and extra fine grit diamond stones. I use a couple of 8" stones at 25 and 9 microns for plenty of space to work and water with a little dish soap or food grade mineral oil. I don't us anything coarse grit because I never let my knives get that dull. If you don't have the hand for it, there's no shame is sending it back to the factory for resharpening. With consistent use, you can count on doing this every 9 to 18 months, YMMV. Oh, NEVER use a ceramic sharpening "steel". If you get a little too fast with that thing and you will shatter or chip the blade. :-\
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Dave Kreskowiak -
OriginalGriff wrote:
Anyone else playing with ceramic knives?
My Dad told me "not to play with knives." My Dad also told me "not to take a knife to a gun fight." My Mum told me "Stay away from gun fight altogether you fucking idiot"
PompeyThree wrote:
My Mum told me "Stay away from gun fight altogether you f***ing idiot"
:thumbsup:
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Because I know we have some foodies here, and we're all technology nerds to a greater or lesser extent. And I've just bought (a couple of weeks ago) a couple of cheap ceramic knives - $7 for a 4" (10cm), $12 for a 6" (16cm) and I'm seriously impressed. I got 'em because Herself has sharpened all my Sabatier knives at the wrong angle, and blunted the lot - so it's going to take me a week with a whetstone to get 'em back, and they'll probably never hold an edge as well again. And I figured that if she plays with the short ceramic, she'll leave mine alone in future... But the 6" ceramic is gorgeous! It glides through meat and veg so nicely that I may get more. And so far it hasn't needed any edge touch up. I know it will - but you can buy electric diamond sharpening wheels - and I know you have to use wood or plastic cutting boards, but so far it's held it's edge very nicely. Anyone else tried 'em? Any comments you'd care to share?
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i have a ceramic paring knife that i'm almost afraid to use. it's soooo sharp - cuts everything it touches - fingers, kitchen sponges, etc.. . i'd like to get some more, eventually.
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Because I know we have some foodies here, and we're all technology nerds to a greater or lesser extent. And I've just bought (a couple of weeks ago) a couple of cheap ceramic knives - $7 for a 4" (10cm), $12 for a 6" (16cm) and I'm seriously impressed. I got 'em because Herself has sharpened all my Sabatier knives at the wrong angle, and blunted the lot - so it's going to take me a week with a whetstone to get 'em back, and they'll probably never hold an edge as well again. And I figured that if she plays with the short ceramic, she'll leave mine alone in future... But the 6" ceramic is gorgeous! It glides through meat and veg so nicely that I may get more. And so far it hasn't needed any edge touch up. I know it will - but you can buy electric diamond sharpening wheels - and I know you have to use wood or plastic cutting boards, but so far it's held it's edge very nicely. Anyone else tried 'em? Any comments you'd care to share?
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So Wales is going back to the Stone Age? :)
If you have an important point to make, don't try to be subtle or clever. Use a pile driver. Hit the point once. Then come back and hit it again. Then hit it a third time - a tremendous whack. --Winston Churchill
