Do you have a ceramic knife?

M

mariadnoca

Moderator
While visiting my sister, a serious non-cook, I used a ceramic knife and...it was awesome. Actually I used several of them. Now I should add I'm picky about knives. And I mean picky. So much so that I have one I carry in my car to have on hand if needed.

And my brother-in-law said he got it at *gasp* the hardware store for like $14.95.

Yep, fifteen buckeroos compared to my costly collection of knives. And mine were rarely this sharp.

Other than assuming it would be easier to break, is there a downside? I'm telling you these were all *sharp* and I know my sister would never sharpen a knife. Do you like yours?

I want one. Any favorite brands?

 
I had one for awhile, but it got dull. You have to go to a knife shop to get it sharpened

with a diamond blade. Just was a little too much upkeep for me. I like to be able to sharpen them myself.

 
Beware cheap ceramic. $15 sounds very low for a good knife. Good ceramic can cost you quite

a lot. The lower-grade ceramic blades snap more easily if you twist or use lots of force, and tend to chip on things like chicken bones. But they're amazing for routine slicing and peeling. They do eventually dull, but they last for a good long while. Some people find them too light in the hand, preferring a knife to have some heft, but that's personal preference and I don't think it affects use.

Maybe hardware stores where you are are better, but I wouldn't count on getting long-lasting, quality kitchen gear from any near me. So if you really want one, and a good one, head to a trusted kitchenware store -- same place you'd buy your good steel knives. I hear some Japanese brands are very reliable.

 
Kyocera is the brand I have. I have two chef's knives and 2 paring knives

Great knives, great company. When I first got mine, I made the mistake of using them for things I should not have....especially trying to cut near bone. I chipped both of my chef's knives. I sent them in to be repaired, and Kyocera charged me $10.00 for both. I got them back in perfect condition.

Since breaking my wrist last December, I am still in therapy to build strength and movement....these knives have been my salvation because they are so sharp and easy to use. They are also light.

 
I forgot to mention that I have had all mine for years and with the exception of the two I sent off.

none have needed to be sharpened. The hold an edge forever if you treat them well. I NEVER put knives into the dishwasher or let them soak. My knives have been an investment, they get hand washed, dried and put immediately into the knife garage.

 
Wish I'd known that before hubby threw it away! He does these things when I'm gone... smileys/frown.gif

Mine was a Kyocera, too

 
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