knives

kevinv · 02-13-2011, 07:41 AM

I know this has been asked before. I have read many reviews , but i am still confused. Cermic vs steel. As a home bbq cook is there an advantage? is it worth the extra cost? I seen some on sale at walmart on there clearance items.

As a home cook, I use everything from the bargins knives, to good ones. When I see a sale, I always look to see what is good or not.

Skidder · 02-13-2011, 07:44 AM

Ceramic stays sharp longer but has to usually be sharpened back from where it was made. Also they can break if something is dropped on them say in the sink. Nothing against them tho they are another great kitchen tool.

TN_BBQ · 02-13-2011, 09:43 AM

I've seen the cheapo ceramic knives at a couple stores and have thought about buying them to try (the old "why not?" theory).

Brooks BBQ · 02-13-2011, 10:01 AM

I've used a cheapo from Wally World. It is great for slicing.
They recommend you don't use it around meat with a bone.
Good tool.

landarc · 02-13-2011, 12:29 PM

Ceramics are terrific. They can break if misused, steel is much more forgiving. They can be sharpened by a skilled knife sharpener who has diamond hones.

BigBarry · 02-13-2011, 12:51 PM

I use the Fibrox Victorinox knives that America's Test Kitchen recommends. They stay sharp and sharpen up nicely with my Chef's Choice 130. I have a chef, boning and granton slicer.

Amazon.com: Victorinox 8-Inch Chef's Knife: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/210WA3WNF3L.@@AMEPARAM@@210WA3WNF3L

I also just bought a MAC 5" paring knife that Jacques Pépin uses. It's awesome.

Amazon.com: Paring Knife 5" (Superior Series) - Mac Knife: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21vr-9VF2oL.@@AMEPARAM@@21vr-9VF2oL

The picture that the forum puts in for the MAC is wrong.

Big George's BBQ · 02-13-2011, 12:55 PM

Quote:

Originally Posted by BigBarry

I use the Fibrox Victorinox knives that America's Test Kitchen recommends. They stay sharp and sharpen up nicely with my Chef's Choice 130. I have a chef, boning and granton slicer.

Amazon.com: Victorinox 8-Inch Chef's Knife: Kitchen & Dining

I also just bought a MAC 5" paring knife that Jacques Pépin uses. It's awesome.

Amazon.com: Paring Knife 5" (Superior Series) - Mac Knife: Kitchen & Dining

The picture that the forum puts in for the MAC is wrong.

I was given these knives as a christmas gift They are really nice

aquablue22 · 02-13-2011, 01:03 PM

I have two paring knives that are ceramic, they cut really well and have maintained their edge for the better part of two years. I only use them on veggies and stuff like that.

02-13-2011, 07:41 AM	#1
kevinv Found some matches. Join Date: 01-21-09 Location: ontario canada	knives I know this has been asked before. I have read many reviews , but i am still confused. Cermic vs steel. As a home bbq cook is there an advantage? is it worth the extra cost? I seen some on sale at walmart on there clearance items. As a home cook, I use everything from the bargins knives, to good ones. When I see a sale, I always look to see what is good or not.

02-13-2011, 09:43 AM	#3
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN	I've seen the cheapo ceramic knives at a couple stores and have thought about buying them to try (the old "why not?" theory). __________________ Life's a party with a Backwoods Party!

02-13-2011, 12:29 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Ceramics are terrific. They can break if misused, steel is much more forgiving. They can be sharpened by a skilled knife sharpener who has diamond hones. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

02-13-2011, 12:51 PM	#6
BigBarry is One Chatty Farker Join Date: 12-06-06 Location: West Islip, NY	I use the Fibrox Victorinox knives that America's Test Kitchen recommends. They stay sharp and sharpen up nicely with my Chef's Choice 130. I have a chef, boning and granton slicer. Amazon.com: Victorinox 8-Inch Chef's Knife: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/210WA3WNF3L.@@AMEPARAM@@210WA3WNF3L I also just bought a MAC 5" paring knife that Jacques Pépin uses. It's awesome. Amazon.com: Paring Knife 5" (Superior Series) - Mac Knife: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21vr-9VF2oL.@@AMEPARAM@@21vr-9VF2oL The picture that the forum puts in for the MAC is wrong. __________________ Greg Head Cook - Team BigBarryQ KCBS Member Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser BBQ - Bring Beer Quick! In the Land of the Pig, the Butcher is King!

02-13-2011, 01:03 PM	#8
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	I have two paring knives that are ceramic, they cut really well and have maintained their edge for the better part of two years. I only use them on veggies and stuff like that. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

02-13-2011, 07:44 AM	#2
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Ceramic stays sharp longer but has to usually be sharpened back from where it was made. Also they can break if something is dropped on them say in the sink. Nothing against them tho they are another great kitchen tool.

02-13-2011, 10:01 AM	#4
Brooks BBQ Got Wood. Join Date: 08-02-09 Location: Salem, OR	I've used a cheapo from Wally World. It is great for slicing. They recommend you don't use it around meat with a bone. Good tool.

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