On Wed, 21 Apr 2010 15:29:34 -0500, Chemiker
> wrote:


<snip>

>Are these knives worth anything, as you see it? What don't you like?
>What do you love?

I read through the thread and generally agree about the sharpness of a
ceramic knife (I've had mine for about 5 or 6 years and it's as sharp
as Day One) and, although I've never broken one, I don't use it for
operations that require any flex or pressure to the blade, 'cause that
blade doesn't flex.

My biggest caveat regards what your eye is seeing and what your brain
is registering. The blade *is* ceramic, but it *looks* plastic and,
although I know better, I find I tend to treat it with less "respect"
than a metal knife unless I make an effort. It's too easy, IMHO, to
see a ceramic knife as a less serious piece of equipment than, say,
your average chef's knife, but, hey, that may just be me.
>
>Do they have places in your kitchens? Really?

For all the above reasons, I only have the one ceramic knife and it
will remain an only child. There's a certain degree of pleasure in
steeling a good knife.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


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