Chemiker wrote:
> OK, sports fans.
>
> For whatever reasons, I have found myself in possession of a kyocera
> santoku. I also found a couple of smaller knives at Tuesday morning.
> Mirabile dictu, I have now received 4 (count 'em) Yoshi sets.
>
> 'Tis a brave new world.
>
> Well, I can see that ceramic knives work well cutting meats that are
> boneless. Ceramic peelers seem to be worthless. Ceramic knives do not
> discolor lettuce and the like.
>
> Those of you of the cookerati might opine....
>
> Are these knives worth anything, as you see it? What don't you like?
> What do you love?
>
> Do they have places in your kitchens? Really?


I have several ceramic knives. They were amazingly sharp when they were
new and kept a good edge for a long time..... years..... if you are
careful with them. Mine started getting dull and last summer I picked
up a small hand sharpener to touch them up. They are not as sharp as
they were when they were new, but they are still pretty darned shop.

I am not sure that I would recommend them. They are very expensive and
they are easily broken. Most people would probably be better off with a
good quality steel knife that is easily sharpened.