"Andy" > wrote in message ...
> "Paul M. Cook" > wrote:
>
>>
>> "Chemiker" > wrote in message
>> ...
>>> 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.
>>
>> They are less than useless. Junk. A complete waste of space. Tell
>> ya what, send them to me. I'll take those useless gimicks off your
>> hands and I'll cover the postage just to help you out.
>>
>> Paul
>
>
> Paul,
>
> LOL!
>
> Send to me! Me!! ME!!!
>
> They'll hold their sharpness for years, food prep and carving on wood. No
> honing required. You'll need to turn them into Kyocera for special
> sharpening, if you bought a Kyocera.
>
> They don't serve every purpose!
>
> You don't carve meat from bone with them. If you bend the blade to much
> it will break into pieces.
>
> They ARE sharp and quick and strong, in my experience.
>
> Paul, did I explain that OK?


Yeah. Thanks for blowing it for me too. Never drop one of those knives,
they break pretty easily. But sharp? Like a razor.

Paul