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  1. #1
    RacingBear UmneyDurak's Avatar
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    Knives and more kinves, the ceramic ones?

    Ok so since there are few topics about knives I thought I would start my own. I was in Whole Foods the other day and they were selling ceramic kitchen knives. Anyone has experience with them? Seems like some type of gimic to me. What happens when they get dull. I can't imagine that they can be sharpened again.
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  2. #2
    BeaverTerror Yan's Avatar
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    Ceramic knives can be sharpened with diamond sharpeners. They do not rust (neither do quality steel knives). The material is harder than steel, so they retain their edge for longer, but are brittle and prone to chipping damage. You can bypass security with them.

    They're a useless gimmick in my opinion. Get some good steel knives and a sharpening setup.
    Yan

    2013 True North custom touring; 2010 Novara Randonee; 2009 Unicycle.com Club 24"; 1989 Miele Tivoli; 1979 Colnago Sport

  3. #3
    BF Risk Manager
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    I have a set of three: a small chef's, a santoku and a paring knife. They are indeed the cat's meow when it comes to holding an extremely sharp edge for a very long time. I use them for preparing sushi, slicing tomatoes and onions and the like. They don't replace my 12 or so steel knives, but they can have a place in a kitchen.
    Regards, MillCreek
    Snohomish County, Washington USA

  4. #4
    Below Par Bikernator's Avatar
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    Though I don't have much experience with ceramic knives, I know in industry when an edge is needed to cut something continuously (like in a paper mill if the web (or continuous sheet) needs the edges trimmed), ceramic blades are used because they hold their edge for so much longer. But because they are so much harded they are more prone to chipping on impact, as previously mentioned. I plan on giving at least one of 'em a whirl at some point...

  5. #5
    Free @coasting RUOkie's Avatar
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    I used one in a cooking demonstration once, and really loved it. My only concern is the chipping issue or if I pull a Siu and drop a knife on the ceramic tile floor. I really don't want a shattered knife (especially given their cost). I love my forged steel knives, and I know to sharpen them myself, so I have not bothered with ceramics.
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  6. #6
    Hey guyz? Guyz? Wait up!! Siu Blue Wind's Avatar
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    FYI I've never dropped a knife.
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  7. #7
    Banned. ModoVincere's Avatar
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    Quote Originally Posted by RUOkie View Post
    I used one in a cooking demonstration once, and really loved it. My only concern is the chipping issue or if I pull a Siu and drop a knife on the ceramic tile floor. I really don't want a shattered knife (especially given their cost). I love my forged steel knives, and I know to sharpen them myself, so I have not bothered with ceramics.
    just use a scalpel.

  8. #8
    Free @coasting RUOkie's Avatar
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    Quote Originally Posted by Siu Blue Wind View Post
    FYI I've never dropped a knife.
    my apologies!
    Quote Originally Posted by Herbie53 View Post
    Being full of crap and depositing it here consistently is really nothing to be proud of.

  9. #9
    Senior Member Michigander's Avatar
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    I think they are dumb. A good set of stainless kitchen knives from the USA, Japan or Solingen Germany will last for 3 or 4 life times of home cooking.
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  10. #10
    You Know!? For Kids! jsharr's Avatar
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    Quote Originally Posted by Siu Blue Wind View Post
    FYI I've never dropped a knife.
    she almost did once, but she caught it with her ankle....................
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  11. #11
    RacingBear UmneyDurak's Avatar
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    Ok, so consensus seems to be "kool, but not worth it". That being said how does one pick a good knife. In terms of steel quality. A few years ago I randomly bought one at Bed Bath and Beyond, and it turned out to be pretty good. The J.A. Henckels Twin Gourmet Cutlery brand. It has some numbers and says "ice hardened" "no stain"???
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  12. #12
    WTF is that smell? crackerjab's Avatar
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    Quote Originally Posted by Yan View Post
    Ceramic knives can be sharpened with diamond sharpeners. They do not rust (neither do quality steel knives). The material is harder than steel, so they retain their edge for longer, but are brittle and prone to chipping damage. You can bypass security with them.

    They're a useless gimmick in my opinion. Get some good steel knives and a sharpening setup.
    Incorrect. All manufacturers are required to add a metal filler for this very reason.


    I have a santoku and pairing knife. I also have a high end set of German knives as well. The steel knives don't even compare to the ceramic ones as far as cutting and holding an edge.
    Your turtle skirt is exposing your FUPA.

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