Peter Aitken wrote:

> My understanding is that they rarely (not never) need sharpening but you
> have to send them back to the mfg. I have heard from various sources that
> they are never as sharp as a well-sharpened, high quality steel knife, but
> sharp enough to suit many people.

I used to think that I did a reasonable job of sharpening my steel knives, but
they do not compare with my ceramic knives. They were extremely sharp when I
bought them, and after many years of use without sending them out for
sharpening, they are still are very sharp. Very, very sharp..


> As for unbreakable, I do not know although
> it sounds unlikely.

I don't know where the OP got the idea that they are unbreakable. On the
contrary, they are quite fragile. I suppose that it is possible that since I
bought mine they could have modified their materials or process to make them
less fragile. I was at a party last Christmas where I was talking with two
young chefs who won't use them because they are too fragile.