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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-17-2012, 05:32 PM   #1
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Default Ceramic Knives

Which ones do you use and why do you use them?
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Unread 11-17-2012, 05:51 PM   #2
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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.
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Unread 11-17-2012, 06:04 PM   #3
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Be careful of torsion and hard bits!
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Unread 11-17-2012, 06:07 PM   #4
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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.

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Unread 11-17-2012, 07:09 PM   #5
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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.
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Unread 11-17-2012, 07:19 PM   #6
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^^^ I suggest buying ones with a sheath included.
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Unread 11-17-2012, 07:48 PM   #7
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I tried the ones from harbor freight and they are nice and the price is cheap
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Unread 11-17-2012, 07:56 PM   #8
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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?
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Unread 11-17-2012, 10:56 PM   #9
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What are the advantages over metal knives?
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Unread 11-17-2012, 11:59 PM   #10
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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.
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Unread 11-18-2012, 12:03 AM   #11
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Quote:
Originally Posted by caseydog View Post
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.

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Unread 11-18-2012, 12:09 AM   #12
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Quote:
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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.
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Unread 11-18-2012, 12:46 AM   #13
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Quote:
Originally Posted by caseydog View Post
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.

CD
Quote:
Originally Posted by Hook_Line_and_Sinker View Post
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...
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Unread 11-18-2012, 07:15 AM   #14
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No advantage. Maybe the answer to why I have never seen one in a commercial kitchen or butcher shop.
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Unread 11-18-2012, 07:56 AM   #15
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Quote:
Originally Posted by captndan View Post
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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