On Apr 20, 6:26*pm, ImStillMags > wrote:
> On Apr 21, 1:29*pm, 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?
>
> > Alex. Stirring the pudding.
>
> I had a ceramic chefs knife that I loved. * I allowed someone who was
> 'helping' in the kitchen to use it. * He used it to
> skin a salmon, ran the knife underneath and pressed down on it and
> BROKE IT.
>
> Ceramic knives are wonderful.....but they are breakable. * So.....a
> word to the wise, don't let people who don't know about
> ceramic knives use them.

Thanks to all who divulged the dark side of these. Now I am sure i
don't want one. Meanwhile, I'll cut my greens with a plastic knife
from Wendy's or somesuch.