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Started By
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Ceramic Knives
Posted on 7/1/19 at 5:07 pm
Posted on 7/1/19 at 5:07 pm
Are ceramic chef knives any good? Do they stay sharp? Do you sharpen like a regular knife? Durable?
I want to get a few for the camp where they will get abused. Looking for low maintenance.
I want to get a few for the camp where they will get abused. Looking for low maintenance.
4
Posted on 7/1/19 at 5:10 pm to EveryoneGetsATrophy
They snap easily and chip if coming into contact with bone when going too hard on a bone in roast or boning out meat and not being real careful.
Posted on 7/1/19 at 5:18 pm to gumbo2176
I would be careful using them at a camp, or any other locale where they will not get TLC. As the other posted stated, they chip very easily. Need something a lot sturdier for that type of environment.
Posted on 7/1/19 at 5:29 pm to pmacneworleans
Thanks for the info. Looks like I'll just carry my own as usual.
Posted on 7/1/19 at 7:00 pm to EveryoneGetsATrophy
They are dangerous IMHO. My wife bought one for me, it wasn't cheap. I was prepping for a large pot of gumbo and had chopped a pile of white onions. I looked at the white blade of my ceramic knife and about .5" of the tip had broken off. I figured the easiest way to find it was to go ahead and saute the onions, the white ceramic should stick out. We couldn't find it, so we tossed the whole mess and started over, with a real knife.
This post was edited on 7/1/19 at 7:02 pm
Posted on 7/1/19 at 7:57 pm to EveryoneGetsATrophy
think bone knife, its pretty close to the same
it holds its edge and stays sharper longer then metal blades but as mentioned its brittle so its a slicing knife and you dont want to use it to chop or hack anything
its a surgeons scalpel and not a blunt instrument
its a great tool any good serious cook should have
it holds its edge and stays sharper longer then metal blades but as mentioned its brittle so its a slicing knife and you dont want to use it to chop or hack anything
its a surgeons scalpel and not a blunt instrument
its a great tool any good serious cook should have
Posted on 7/1/19 at 7:58 pm to andouille
quote:
I was prepping for a large pot of gumbo and had chopped a pile of white onions.
and there is your problem, its a slicer not a chopper or for hacking at shite
Posted on 7/1/19 at 8:04 pm to keakar
quote:
its a great tool any good serious cook should have
Seeing as it is inferior to steel in almost every single way, I’d say it’s a poor tool with lots of caveats that the serious cook should avoid.
Man has been using sharpened steel as the primary material for blades since the beginning of time. Only would we regress in the 21st century to a lesser product that is severely limited in its uses.
ETA: sorry if I came off like an a-hole. Use it if you want, it’s your money. I just don’t understand the benefits of ceramic over steel.
This post was edited on 7/1/19 at 8:07 pm
Posted on 7/1/19 at 8:26 pm to EveryoneGetsATrophy
Have had one for about 13 years and never had it resharpened, has zero chips in in. Not sure what people are doing to chip them, maybe thet are just careless.
I don't juggle my knives so maybe that is why they have lasted so long.
Have three other ceramic knives that I bought between 7-10 years ago that are the same. No chips and have never been sharpened.
Put them all in the dishwasher.
I don't juggle my knives so maybe that is why they have lasted so long.
Have three other ceramic knives that I bought between 7-10 years ago that are the same. No chips and have never been sharpened.
Put them all in the dishwasher.
Posted on 7/1/19 at 9:00 pm to EveryoneGetsATrophy
quote:
I want to get a few for the camp where they will get abused.
This is the last place I’d want a ceramic knife
Posted on 7/1/19 at 9:06 pm to keakar
quote:
and there is your problem, its a slicer not a chopper or for hacking at shite
LOL, I wasn't hacking at a pile of onions, to "chop" onions they are sliced, no impact.
This post was edited on 7/2/19 at 12:34 pm
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