Rodney Myrvaagnes wrote:
> On 30 Oct 2005 09:51:15 -0800, "aem" > wrote:
>
>>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
>
> That is my attitude as well. But, we have had ceramic-bladed Y peeler
> and two simple plastic mandolins (non-adjustable) for two or three
> years now and they work just as they did new..
>
> I had trouble keeping knives in god shape on the boat in our 5-month
> cruise this summer, and I have been thinking of trying ceramics there.
> A pairing knife won't break the bank to try for a while, so I may do
> that. If I do, I'll post results after a few years.
>
> You don't throw them away. If they get edge damage you send them back
> to Kyocera where they can be sharpened. I expexct that is expensive,
> but rare.

Actually, they can be sharpened by knife professionals who have diamond
wheels. The manufacturers will grudgingly give you names of certified shops.

Pastorio