Ceramic Knives????

Marine Cook

Good evening all,[p]I received a small ceramic chefs knife for Christmas from a buddy. Does anyone here use them? It cuts like a dream. Great for veggies and boneless meats and such. Still leary of it. I'm afraid I'll break it. I'm hoping someone here can shed some light for me. Do they dull easily? How do you sharpen one. Thanks in advance.[p]Semper Fi,[p]MC

UnConundrum

Marine Cook,[p]I have that same uhhh, "discomfort". Constant fear I'll drop it or chop down on a piece of grit... I refuse to use one, but my wife, on the other hand, just loves hers. I understand that the only dependable way to sharpen one is to send it back to the mfg.

Marine Cook

UnConundrum,[p]I had read the same thing about sending it back. This thing is like using a scalpul right now....super sharp! I dont know if I can get used to one either. I'm comfortable my henkles and wusthof knives.[p]Semper Fi,[p]MC

HolySmokes

Marine Cook,
can you post a photo and/or a link?
as a long-time metal sharpener of all sorts,
this is intruiging!
HS

UnConundrum

HolySmokes,[p]Here ya go Notice the chunks missing in the blade? My wife has had this knife for about 4 years.

HolySmokes

UnConundrum,
that would seem to be a negative response.
I have lots of 10 year-old knives with
wonderfully sharp edges. And a few I've
had to reconstruct, with much nicer edges!
hs

ajay

Marine Cook, You mean you don't have a Kyocera, 8.25" KYTOP Sashimi knife which lists for only $689.00 (plus shipping) from Amazon. Shame on you. hehehe

Marine Cook

<p />ajay,[p]Of course, I have 6 of them they make great steak knives. Actually I have a Kyocera Ceramic Santoku Knife 5.5" long. I'm amazed at how it glides though things. I've never used a metal knife this sharp.[p]Semper Fi,[p]MC

ajay

Marine Cook, I was only kidding, of course. I can't believe one steak knife could cost that much money. If I had one, I'd probably frame it rather than use it for fear of breaking it or something.