cameraman
Babbling Farker
Which ones do you use and why do you use them?
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Ceramic Knives
- Thread starter cameraman
- Start date
GreenDrake
is Blowin Smoke!
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
somebody shut me the fark up.
Be careful of torsion and hard bits!
Soybomb
Full Fledged Farker
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
somebody shut me the fark up.
^^^ I suggest buying ones with a sheath included.
Hook_Line_and_Sinker
is Blowin Smoke!
I tried the ones from harbor freight and they are nice and the price is cheap
cameraman
Babbling Farker
What are the advantages over metal knives?
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.
www.kyocera.com
Some good deals on the site.
Good Luck.
buccaneer
somebody shut me the fark up.
- 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
is One Chatty Farker
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
Quintessential Chatty Farker
No advantage. Maybe the answer to why I have never seen one in a commercial kitchen or butcher shop.
Hawg Father of Seoul
is Blowin Smoke!
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.
