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-   -   Ceramic Knives (http://www.bbq-brethren.com/forum/showthread.php?t=147962)

cameraman 11-17-2012 05:32 PM

Ceramic Knives
 
Which ones do you use and why do you use them?

GreenDrake 11-17-2012 05:51 PM

I had a Kyocera set from William Sonoma, made the mistake of cutting ribs with them. Chef's knife is done, the paring knife is a great trimming knife, super sharp. I think the first time I was using the chef's knife I cut the tip of my thumb clean off and didn't even notice it until the sting started.

buccaneer 11-17-2012 06:04 PM

Be careful of torsion and hard bits!

caseydog 11-17-2012 06:07 PM

Way above my pay grade, but I would love to try a ceramic knife sometime, if one of you Republicans want to let me borrow one of yours. :becky:

CD

Soybomb 11-17-2012 07:09 PM

I have a few that I've picked up when I've found bargains. I make sure to not use them on anything with bone. Honestly though they're kind of a hassle since I can't use them on my knife magnet. Finding a way to store them that protects the edge is just a pain.

buccaneer 11-17-2012 07:19 PM

^^^ I suggest buying ones with a sheath included.

Hook_Line_and_Sinker 11-17-2012 07:48 PM

I tried the ones from harbor freight and they are nice and the price is cheap

j20832 11-17-2012 07:56 PM

Sam's club has a set of 4 Cuisinart ceramic knives w/sheaths and a cutting board... $30. These might find their way into my stocking.

Any feedback out there on this set?

cameraman 11-17-2012 10:56 PM

What are the advantages over metal knives?

Toast 11-17-2012 11:59 PM

Kyocera here too. I use them because they are white. JUST Kidding! If you take care to carve and or slice with them, they will stay sharp and cut clean.

www.kyocera.com

Some good deals on the site.

Good Luck.

Toast 11-18-2012 12:03 AM

Quote:

Originally Posted by caseydog (Post 2274243)
Way above my pay grade, but I would love to try a ceramic knife sometime, if one of you Republicans want to let me borrow one of yours. :becky:

CD

I can fix you up. Regan style. Come on over and see. :cool:

buccaneer 11-18-2012 12:09 AM

Quote:

Originally Posted by cameraman (Post 2274488)
What are the advantages over metal knives?

  • Strength - The unrelenting strength & density of advanced ceramic allow grinding to microscopic precision by diamond wheels. This hardness translates into a rock-like edge that will not roll like a steel edge. Edge retention is the most significant benefit of using ceramic blades, which hold their edge 10 times longer than conventional steel blades, including high carbon steels
  • Purity - Ceramic is a pure & healthy alternative. Unlike steel blades, the ceramic blades will never rust of change from its natural state. It is impervious to acids, juices, oils, salts or other elements. As a result, it will never alter the taste, smell or appearance of food. Ceramic is as pure as it gets.
  • Weight - Kyocera ceramic cutlery is typically half the weight of an equivalent steel knife, which requires a full tang added to the handle to achieve proper balance. Since the ceramic blade is so light, it needs no artificial weight added to the handle. This creates an extremely balanced, lightweight tool that becomes a comfortable extension of the hand and reduces fatigue during long, repetitive cutting tasks.
  • Easy to Clean - The fact that advanced ceramic does not absorb any food elements, allows just a quick rinse and wipe with a kitchen towel.

RevZiLLa 11-18-2012 12:46 AM

Quote:

Originally Posted by caseydog (Post 2274243)
Way above my pay grade, but I would love to try a ceramic knife sometime, if one of you Republicans want to let me borrow one of yours. :becky:

CD

Quote:

Originally Posted by Hook_Line_and_Sinker (Post 2274322)
I tried the ones from harbor freight and they are nice and the price is cheap


I got some Harbor Freight ceramics and they are really sharp and have stayed that way for 3 years. I got a couple for my mom and she destroyed them within a week hacking at chicken bones...

captndan 11-18-2012 07:15 AM

No advantage. Maybe the answer to why I have never seen one in a commercial kitchen or butcher shop.

Hawg Father of Seoul 11-18-2012 07:56 AM

Quote:

Originally Posted by captndan (Post 2274580)
No advantage. Maybe the answer to why I have never seen one in a commercial kitchen or butcher shop.

There are plenty in commercial kitchens and have been for at least 15 years. They are not the kind of thing you hand off to hourly employees. Most chefs I know have at least a couple in their knife roll.

It is a personal thing. People tend to use them for specific tasks. Just like most comp guys have a knife that only slices brisket and the sliced pork.


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