"aem" > wrote in message
oups.com...
>
> 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
>
I wondered about the weight and weight distribution. Maybe I'm too old to
change, but I'm accustomed to a certain weight in the hand when using my
knives.