1 year, 10 months ago
about Ceramic Knives
What is the best and worst thing about owning kitchen ceramic knives?
These more expensive items continue to grow in popularity, mainly because they can be ground down to a level of microscopic sharpness that is 50% higher than those of metal knives. At the same time, they cannot necessarily be used to cut harder items and have a tendency to chip more easily. What have your specific experiences been like with these items?
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M$1 Answer
Its true that ceramic knives can chip more easily, but if you take good care of them they will last you a very long time (they retain their sharpness for 10 times longer than steel knives). I wouldn't cut hard items with a steel knife either, you can damage the edge easily.
I cook daily, and mainly use ceramic knives (a santoku knife and a paring knife). I've never had a problem with them, and their sharpness make cutting and slicing easier.
source: http://www.kyoceraceramicknives.net/ceramic-knives-pros-and-cons
I cook daily, and mainly use ceramic knives (a santoku knife and a paring knife). I've never had a problem with them, and their sharpness make cutting and slicing easier.
source: http://www.kyoceraceramicknives.net/ceramic-knives-pros-and-cons
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
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