Anyone got any experience of ceramic knives, are they worth the extra £££/$$$ ? :)
http://www.theknifeshop.co.uk/product/410/kyocera-ceramic.htm
No actual experience with them. Several years ago I was looking into buying a set of ceramic knives, but decided against it. The reason that I did not purchase them is because the small print stated that they had to be shipped back to the manufacturer if they needed to be sharpened. According to the review on the site, the technology may have improved to the point that they may never need to be sharpened.
That's a good point..... I did notice at one stage a site advertising a sharpener suitable for ceramic knives, have to try and find it again. And as you say, maybe they never need sharpening?
Just wondered how robust they as it seems they may be prone to chipping and hence are not dishwasher safe for example?
The site makes this statement -
"They also stay sharp for considerably longer than other knives." Which makes me believe that they would require sharpening at some point.
Tom
This gives some further info, says you can use a diamond sharpener:
http://www.hartsofstur.com/acatalog/Ceramic_Knives_Further_Information.html
Also says you have to use either a wooden or plastic chopping board.
That's interesting info. I've seen several documentaries in the last year on meat packing plants and sausage making operations in Germany. They all seem to use metal knives and are rather fanatical about keeping them honed to a razors edge. Their sharpening stations and knife storage areas are impressive. No wonder they wear chain mail gloves. When I first got my Forschner's I was sorely tempted to get a glove. Those things are scary. Please let us know if you give a ceramic a try. I'd be interested. Always looking for better equipment in the kitchen.
Tom
I have a ceramic paring knife as well as a Henckle paring knife. The ceramic knife stays in the attractive presentation box it came in. It's sharp as all get out but so is the Henckle. My main issue with the ceramic is the bevel of the blade. A traditional knife is sharpened to a "V" with varying degrees of angle. A Santoku for example is an extremely narrow "V" whereas a butcher knife is much wider for durability. The ceramic isn't a "V" at all. It's beveled on one side only. At least mine is. This causes the knife to want to track to one side when cutting. In my case, it pulls to the right. You have to fight it to get a wafer thin tomato slice. If I had it to do all over again I would not have purchased it. As far as I know I can't sharpen it at home. For what it's worth though I haven't used it enough to dull it.
QuoteI have a ceramic paring knife as well as a Henckle paring knife. The ceramic knife stays in the attractive presentation box it came in. It's sharp as all get out but so is the Henckle. My main issue with the ceramic is the bevel of the blade. A traditional knife is sharpened to a "V" with varying degrees of angle. A Santoku for example is an extremely narrow "V" whereas a butcher knife is much wider for durability. The ceramic isn't a "V" at all. It's beveled on one side only. At least mine is. This causes the knife to want to track to one side when cutting. In my case, it pulls to the right. You have to fight it to get a wafer thin tomato slice. If I had it to do all over again I would not have purchased it. As far as I know I can't sharpen it at home. For what it's worth though I haven't used it enough to dull it.
Thanks Payson, useful information. :) What make is it?
Quote from: manxman on August 03, 2007, 08:50:47 AM
QuoteI have a ceramic paring knife as well as a Henckle paring knife. The ceramic knife stays in the attractive presentation box it came in. It's sharp as all get out but so is the Henckle. My main issue with the ceramic is the bevel of the blade. A traditional knife is sharpened to a "V" with varying degrees of angle. A Santoku for example is an extremely narrow "V" whereas a butcher knife is much wider for durability. The ceramic isn't a "V" at all. It's beveled on one side only. At least mine is. This causes the knife to want to track to one side when cutting. In my case, it pulls to the right. You have to fight it to get a wafer thin tomato slice. If I had it to do all over again I would not have purchased it. As far as I know I can't sharpen it at home. For what it's worth though I haven't used it enough to dull it.
Thanks Payson, useful information. :) What make is it?
I can't recall off hand. I'll check when I get home. If I had to rave about a non-ceramic knife brand though it would unquestionably be Wusthoff. I have their santoku and it cuts tomatoes so thin I can see both sides simultaneously!
From the knife experts I have talked to, the issues with the ceramic are sharpening and breakage. The sharpening has already been covered here. The ceramic is typically thin and can break easily. I was cautioned that if you have a ceramic knife, you will want to store it in safe location. In other words, laying around in a drawer (which is not good for any knife) would be out of the question as you could easily have a solid object get dropped on it or some what heavy object get placed on top of it and break the blade. Over all, I have opted out of the tempation to buy one because of delicacy of them. It is quite easy to pull the knife out of the block, give it a few runs through the "FURI" or steel, and keep it razor sharp.
Interesting, but I will stick with my high carbon steel. When their edges turn it only takes a minute with a "steel" to resharpen. I have both diamond and non-diamond impregnated sharping steels.
QuoteI will stick with my high carbon steel.
Yes, I tend to agree ...... think I will steer clear of ceramic. Thanks for the various bits of advice. ;)