Janet Bostwick wrote:
> What's the deal with ceramic knives? I know nothing about them. They're
> touted as never needing sharpening and unbreakable. I'm not interested in
> buying any more knives, but I just want to know something more about them.

I've tried several of them of different sizes, but only briefly.
Didn't like any of them, because the weight and balance weren't good
(for me).

And I don't want a 'never needs sharpening' knife if what that really
means is 'i can't sharpen it.' Cutting food eventually dulls my
knives, even though you would think that meat and fruit and vegetables
were softer than hard stainless steel. So then I sharpen them and I'm
good to go again. What would I do with the ceramic knife then, throw
it away? -aem