Ceramic Knives

cameraman · 11-17-2012, 05:32 PM

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.

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?

Happy Hapgood · 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.

Happy Hapgood · 11-18-2012, 12:03 AM

Quote:

Originally Posted by caseydog

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

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

buccaneer · 11-18-2012, 12:09 AM

Quote:

Originally Posted by cameraman

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

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

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

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.

11-17-2012, 05:32 PM	#1
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	Ceramic Knives Which ones do you use and why do you use them? __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

11-17-2012, 06:04 PM	#3
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Be careful of torsion and hard bits! __________________ Hold my dang beer...

11-17-2012, 07:19 PM	#6
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	^^^ I suggest buying ones with a sheath included. __________________ Hold my dang beer...

11-17-2012, 07:48 PM	#7
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California	I tried the ones from harbor freight and they are nice and the price is cheap __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

11-17-2012, 07:56 PM	#8
j20832 On the road to being a farker Join Date: 06-30-10 Location: Olney, MD	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? __________________ Brinkmann SnP, Weber Kettle, 30" Masterbuilt Electric, lonely gasser, Red Thermapen

11-17-2012, 05:51 PM	#2
GreenDrake is One Chatty Farker Join Date: 06-21-10 Location: Right over there	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.

11-17-2012, 06:07 PM	#4
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	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

11-17-2012, 07:09 PM	#5
Soybomb Full Fledged Farker Join Date: 02-19-11 Location: USA	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.

11-17-2012, 10:56 PM	#9
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	What are the advantages over metal knives? __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

11-17-2012, 11:59 PM	#10
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	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. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

11-18-2012, 07:15 AM	#14
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	No advantage. Maybe the answer to why I have never seen one in a commercial kitchen or butcher shop.