Anyone else playing with ceramic knives?

Lost User

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OriginalGriff

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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OriginalGriff

Might be a difficult job to chop garlic though... :laugh:

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Dave Kreskowiak

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

Slacker007

PompeyThree wrote:

My Mum told me "Stay away from gun fight altogether you f***ing idiot"

:thumbsup:

Chris Losinger

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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Daniel Pfeffer

So Wales is going back to the Stone Age? :)

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Nagy Vilmos

Without reading other comments make sure to buy fully ceramic and not coated. I've been using them for several years and they're the dog's, you can use them for *anything* bar bone and frozen food.

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Forogar

I have picked up several at various prices and have not found a ha'p'orth of difference between them. They are all sharper than a razor and cut anything very easily! They are brittle and delicate if you use them wrongly, I have chipped a couple and broken one but my steel knives tend to get left in the rack unless there is bone or frozen things to deal with. They go in the dishwasher with no harm to the edge I can detect. I have had one particular six-inch ceramic knife for over five years of near-daily use and apart from a couple of millimeters missing from the tip (from trying to make a hole in a microwaveable frozen thingy) it is still working perfectly and cutting like it was brand new. Also you can use them for chopping lettuce as the remaining lettuce does not turn brown at the edge as with a metal knife - so you don't need a plastic lettuce knife (which I still have unused in my kitchen drawer). Hint and tip: Use paper plates for cutting on - they are disposable, do not hurt the ceramic knifes, catch juice and blood, etc. and don't need cleaning or maintaining as you just throw them away when you are done or they show too much damage. I get good quality paper plates from the wholesale club (as I use them for parties and things) but the cheapest paper plates you can get will do the cutting job just as well.

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H Brydon

My mom used to rock me to sleep at night. She used real rocks.

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H Brydon

...so the answer I am curious about is whether or not you can take them on an airplane.

I'm retired. There's a nap for that... - Harvey

OriginalGriff

I understand that they are designed to be detected, so you can't just carry them on. Mind you, if you want an "interesting life" you could give it a try... :~

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GStrad

I've tried them and not keen, I have a block of sabatiers, but my 'me only' (i.e. wife and kids don't touch them) knives are pampered chef ones. Absolutely ace, nice weight and balance and stay sharp really well.

OriginalGriff

I agree that the balance on ceramics is wrong - there is just no blade weight at all! But Herself managed to throw one of my Sabatiers in the rubbish accidentally, and she has blunted the rest so I thought I'd try them. So far I like them, but I'm not as fast with routine chopping as I was with steel.

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