"Chemiker" > wrote in message
...
> OK, sports fans.
>
> For whatever reasons, I have found myself in possession of a kyocera
> santoku. I also found a couple of smaller knives at Tuesday morning.
> Mirabile dictu, I have now received 4 (count 'em) Yoshi sets.
>
> 'Tis a brave new world.
>
> Well, I can see that ceramic knives work well cutting meats that are
> boneless. Ceramic peelers seem to be worthless. Ceramic knives do not
> discolor lettuce and the like.
>
> Those of you of the cookerati might opine....
>
> Are these knives worth anything, as you see it? What don't you like?
> What do you love?
>
> Do they have places in your kitchens? Really?
>
> Alex. Stirring the pudding.

They are less than useless. Junk. A complete waste of space. Tell ya
what, send them to me. I'll take those useless gimicks off your hands and
I'll cover the postage just to help you out.

Paul

Chemiker wrote:
>
> Well, I can see that ceramic knives work well cutting meats that are
> boneless. Ceramic peelers seem to be worthless. Ceramic knives do not
> discolor lettuce and the like.
>
> Are these knives worth anything, as you see it? What don't you like?
> What do you love?
>
> Do they have places in your kitchens? Really?

My wife loves them. I like them okay but they aren't anythinf special
to me. Ceramic blades are always straight edge not serrated, but nearly
all of my knife use is with straight edge blades so all that means is I
would need to keep my one serrated blade if I were to replace the rest
with ceramic.

Ceramic is light weight, never needs sharpening, is very brittle. It
would be dishwasher safe if not for the fact that they are so sharp they
tend to cut the plastic wire covering in the dishwasher so it eventually
starts to rust.

If you're slow with your blade you might never notice the brittleness.
If you flail your blade or flourish with it like you're in a movie
you'll eventually chip it.

Great for fruits - No problems with acid etching. Great for veggies,
cheese, pretty much anything but bones. I've cut through chicken bones
with them - No idea how bad an idea that was but they don't show any
chips.

Expensive toys. Nice paring knife replacement that will not wear out
until I eventually chip it. The chefs knife doesn't really replace my
santoku or triangular blade.

Chemiker wrote:
> OK, sports fans.
>
> For whatever reasons, I have found myself in possession of a kyocera
> santoku. I also found a couple of smaller knives at Tuesday morning.
> Mirabile dictu, I have now received 4 (count 'em) Yoshi sets.
>
> 'Tis a brave new world.
>
> Well, I can see that ceramic knives work well cutting meats that are
> boneless. Ceramic peelers seem to be worthless. Ceramic knives do not
> discolor lettuce and the like.
>
> Those of you of the cookerati might opine....
>
> Are these knives worth anything, as you see it? What don't you like?
> What do you love?
>
> Do they have places in your kitchens? Really?


I have several ceramic knives. They were amazingly sharp when they were
new and kept a good edge for a long time..... years..... if you are
careful with them. Mine started getting dull and last summer I picked
up a small hand sharpener to touch them up. They are not as sharp as
they were when they were new, but they are still pretty darned shop.

I am not sure that I would recommend them. They are very expensive and
they are easily broken. Most people would probably be better off with a
good quality steel knife that is easily sharpened.

On Apr 21, 1:29*pm, Chemiker > wrote:
> OK, sports fans.
>
> For whatever reasons, I have found myself in possession of a kyocera
> santoku. I also found a couple of smaller knives at Tuesday morning.
> Mirabile dictu, I have now received 4 (count 'em) Yoshi sets.
>
> 'Tis a brave new world.
>
> Well, I can see that ceramic knives work well cutting meats that are
> boneless. Ceramic peelers seem to be worthless. Ceramic knives do not
> discolor lettuce and the like.
>
> Those of you of the cookerati might opine....
>
> Are these knives worth anything, as you see it? What don't you like?
> What do you love?
>
> Do they have places in your kitchens? Really?
>
> Alex. Stirring the pudding.

I had a ceramic chefs knife that I loved. I allowed someone who was
'helping' in the kitchen to use it. He used it to
skin a salmon, ran the knife underneath and pressed down on it and
BROKE IT.

Ceramic knives are wonderful.....but they are breakable. So.....a
word to the wise, don't let people who don't know about
ceramic knives use them.

On Apr 20, 6:26*pm, ImStillMags > wrote:
> On Apr 21, 1:29*pm, Chemiker > wrote:
>
>
>
> > OK, sports fans.
>
> > For whatever reasons, I have found myself in possession of a kyocera
> > santoku. I also found a couple of smaller knives at Tuesday morning.
> > Mirabile dictu, I have now received 4 (count 'em) Yoshi sets.
>
> > 'Tis a brave new world.
>
> > Well, I can see that ceramic knives work well cutting meats that are
> > boneless. Ceramic peelers seem to be worthless. Ceramic knives do not
> > discolor lettuce and the like.
>
> > Those of you of the cookerati might opine....
>
> > Are these knives worth anything, as you see it? What don't you like?
> > What do you love?
>
> > Do they have places in your kitchens? Really?
>
> > Alex. Stirring the pudding.
>
> I had a ceramic chefs knife that I loved. * I allowed someone who was
> 'helping' in the kitchen to use it. * He used it to
> skin a salmon, ran the knife underneath and pressed down on it and
> BROKE IT.
>
> Ceramic knives are wonderful.....but they are breakable. * So.....a
> word to the wise, don't let people who don't know about
> ceramic knives use them.

Thanks to all who divulged the dark side of these. Now I am sure i
don't want one. Meanwhile, I'll cut my greens with a plastic knife
from Wendy's or somesuch.

"Andy" > wrote in message ...
> "Paul M. Cook" > wrote:
>
>>
>> "Chemiker" > wrote in message
>> ...
>>> OK, sports fans.
>>>
>>> For whatever reasons, I have found myself in possession of a kyocera
>>> santoku. I also found a couple of smaller knives at Tuesday morning.
>>> Mirabile dictu, I have now received 4 (count 'em) Yoshi sets.
>>>
>>> 'Tis a brave new world.
>>>
>>> Well, I can see that ceramic knives work well cutting meats that are
>>> boneless. Ceramic peelers seem to be worthless. Ceramic knives do not
>>> discolor lettuce and the like.
>>>
>>> Those of you of the cookerati might opine....
>>>
>>> Are these knives worth anything, as you see it? What don't you like?
>>> What do you love?
>>>
>>> Do they have places in your kitchens? Really?
>>>
>>> Alex. Stirring the pudding.
>>
>> They are less than useless. Junk. A complete waste of space. Tell
>> ya what, send them to me. I'll take those useless gimicks off your
>> hands and I'll cover the postage just to help you out.
>>
>> Paul
>
>
> Paul,
>
> LOL!
>
> Send to me! Me!! ME!!!
>
> They'll hold their sharpness for years, food prep and carving on wood. No
> honing required. You'll need to turn them into Kyocera for special
> sharpening, if you bought a Kyocera.
>
> They don't serve every purpose!
>
> You don't carve meat from bone with them. If you bend the blade to much
> it will break into pieces.
>
> They ARE sharp and quick and strong, in my experience.
>
> Paul, did I explain that OK?


Yeah. Thanks for blowing it for me too. Never drop one of those knives,
they break pretty easily. But sharp? Like a razor.

Paul

Doug Freyburger wrote:
>
> Ceramic is light weight, never needs sharpening, is very brittle. It
> would be dishwasher safe if not for the fact that they are so sharp they
> tend to cut the plastic wire covering in the dishwasher so it eventually
> starts to rust.

You need a nylon dishwasher blade rest.

Karen AKA Kajikit wrote:

>>
>> Yeah. Thanks for blowing it for me too. Never drop one of those knives,
>> they break pretty easily. But sharp? Like a razor.
>
> Two very good reasons why I don't have any! In short order I'd be
> minus a finger because I slipped cutting, and minus the knife because
> I dropped it off the counter onto our unforgiving tiled floor and it
> smashed to smitherenes.

There is less chance of a knife slipping when it is sharp. It is dull
knives that tend to slip.

I dropped a Henkel serrated bread knife on my ceramic floor. It landed
with the handle down and the blade snapped in half as soon as it landed.
Luckily, Henkel has an excellent warranty and I took it back to the
store and they replaced it. My wife dropped a ceramic knife on the same
floor and about an 1/8 inch of the end of the blade snapped off. It is
still very useful.

As I said in a previous post, I am not sure if I would recommend one
because of the cost and the brittle blade. However, they are nice to use
because they are so sharp and they stay sharp.

On Tue, 20 Apr 2010 21:39:35 +0000 (UTC), Doug Freyburger wrote:

> Great for fruits - No problems with acid etching. Great for veggies,
> cheese, pretty much anything but bones.

Why not bones? Because you'd shave bone chips into your food?

I have to start using mine more often. I have a set of 3, the
biggest being a 6" chef knife, but I'm afraid to use them. I've had
them for 3 years, so I may as well use 'em until I break 'em.

-sw

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


To reply, remove "spambot" and replace it with "cox"

"Chemiker" > wrote in message
...
> OK, sports fans.
>
> For whatever reasons, I have found myself in possession of a kyocera
> santoku. I also found a couple of smaller knives at Tuesday morning.
> Mirabile dictu, I have now received 4 (count 'em) Yoshi sets.
>
> 'Tis a brave new world.
>
> Well, I can see that ceramic knives work well cutting meats that are
> boneless. Ceramic peelers seem to be worthless. Ceramic knives do not
> discolor lettuce and the like.
>
> Those of you of the cookerati might opine....
>
> Are these knives worth anything, as you see it? What don't you like?
> What do you love?
>
> Do they have places in your kitchens? Really?
>
> Alex. Stirring the pudding.

They don't stick to metal holding strips worth a darn.

Steve

"Mark Thorson" > wrote in message
...
> Doug Freyburger wrote:
>>
>> Ceramic is light weight, never needs sharpening, is very brittle. It
>> would be dishwasher safe if not for the fact that they are so sharp they
>> tend to cut the plastic wire covering in the dishwasher so it eventually
>> starts to rust.
>
> You need a nylon dishwasher blade rest.

Who has to put a knife through a dishwasher anyway? They take 2 seconds to
clean with soap and a sponge and they don't get damaged in the dishwasher
that way.

Paul

On Wed, 21 Apr 2010 09:03:27 -0700, "Steve B"
> wrote:

>
>"Chemiker" > wrote in message
.. .
>> OK, sports fans.
>>
>> For whatever reasons, I have found myself in possession of a kyocera
>> santoku. I also found a couple of smaller knives at Tuesday morning.
>> Mirabile dictu, I have now received 4 (count 'em) Yoshi sets.
>>
>> 'Tis a brave new world.
>>
>> Well, I can see that ceramic knives work well cutting meats that are
>> boneless. Ceramic peelers seem to be worthless. Ceramic knives do not
>> discolor lettuce and the like.
>>
>> Those of you of the cookerati might opine....
>>
>> Are these knives worth anything, as you see it? What don't you like?
>> What do you love?
>>
>> Do they have places in your kitchens? Really?
>>
>> Alex. Stirring the pudding.
>
>They don't stick to metal holding strips worth a darn.


Love those Yoshi girls.... Niiiiice!
https://theyoshiblade.com/default.as...fcode=yoshibld

Paul M. Cook wrote:
> "Mark Thorson" > wrote in message
> ...
>> Doug Freyburger wrote:
>>> Ceramic is light weight, never needs sharpening, is very brittle. It
>>> would be dishwasher safe if not for the fact that they are so sharp they
>>> tend to cut the plastic wire covering in the dishwasher so it eventually
>>> starts to rust.
>> You need a nylon dishwasher blade rest.
>
> Who has to put a knife through a dishwasher anyway? They take 2 seconds to
> clean with soap and a sponge and they don't get damaged in the dishwasher
> that way.
>

I never put good knives in the dishwasher. I learned from a friend who
had handles fall apart in the dishwasher.

On Tue, 20 Apr 2010 17:40:52 -0500, Andy wrote:

> Andy > wrote:
>
>> Chemiker
>>
>> you're stuck in prison!
>>
>> And we're not.
>>
>> ****ant!!!
>
> DIDN'T ANYBODY NOTICE???
>
> That's how you'll get in trouble!!!
>
> Andy

what else are the voices saying, andy?

blake

Chemiker wrote on Thu, 22 Apr 2010 15:18:27 -0500:

>> brooklyn1 > wrote:
>>
>>> Love those Yoshi girls.... Niiiiice!
>>> https://theyoshiblade.com/default.as...fcode=yoshibld
>>
>> The Yoshi knife is a very small knife.

> Um, beg to correct.....

> The Yoshi set comes with 4 pieces:

> 1 ea 5" Santoku, max depth 1.32", thickness spine of blade at
> the hilt is 0.70". Clumsy to use.

> 1 ea 4" spear blade parer. thickness of spine is also 0.70".
> Indifferent handling.

> 1 ea 2.9" parer, spine 0.63". Handles OK.

> My Kyocera 6" santoku has a max depth of 1.76", thickness
> spine of blade at the hilt is 0.66". Well shaped and
> ergononic.

> I have acquired similar paring kinves under the Jaccard
> brand, a 4" parer as I recall, but it seems to have
> disappeared from my kitchen.

> Also 3 and 4" parers under the name Chic Chefs, spine
> thickness 0.065".

> All thicknesses were measured by me with a micrometer.

Haven't you lost the decimal point somewhere or else are you using a
metric micrometer? 0.7 inches seems more suitable for a hammer.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

OK, sports fans.

For whatever reasons, I have found myself in possession of a kyocera
santoku. I also found a couple of smaller knives at Tuesday morning.
Mirabile dictu, I have now received 4 (count 'em) Yoshi sets.

'Tis a brave new world.

Well, I can see that ceramic knives work well cutting meats that are
boneless. Ceramic peelers seem to be worthless. Ceramic knives do not
discolor lettuce and the like.

Those of you of the cookerati might opine....

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

Do they have places in your kitchens? Really?

Alex. Stirring the pudding.

On Wed, 21 Apr 2010 14:37:44 -0500, Andy > wrote:

>brooklyn1 > wrote:
>
>> Love those Yoshi girls.... Niiiiice!
>> https://theyoshiblade.com/default.as...fcode=yoshibld
>
>
>Sheldon,
>
>That's the most intrusive website I been to in quite some time!!!
>
>Ya BUM!!!

I love the Yoshi girls... the one with the navy top has a niiiice
rack for my tool.

Paul M. Cook wrote:
>
> Who has to put a knife through a dishwasher anyway? They take 2 seconds to
> clean with soap and a sponge and they don't get damaged in the dishwasher
> that way.

I live in the wrong century to have any sympathy for an item that does
not go in the dishwasher. There have been dishwashers in kitchens since
I was a kid and that's long enough to become a standard.

I get that some people want items that do not go into the machine. I do
not wish to deal with such a hassle. Every item in the kitchen that is
not allowed to go in the machine is an item I begrudge and avoid using.
There is always a functional replacement for it that does go in the
machine.

I get that some of the very best items don't go in the machine and that
I tend to suggest buying the best items. It's a point that I am
internally inconsistant about.

On Wed, 21 Apr 2010 14:37:44 -0500, Andy > wrote:

>brooklyn1 > wrote:
>
>> Love those Yoshi girls.... Niiiiice!
>> https://theyoshiblade.com/default.as...fcode=yoshibld
>

>The Yoshi knife is a very small knife.

Um, beg to correct.....

The Yoshi set comes with 4 pieces:

1 ea 5" Santoku, max depth 1.32", thickness spine of blade at the hilt
is 0.70". Clumsy to use.

1 ea 4" spear blade parer. thickness of spine is also 0.70".
Indifferent handling.

1 ea 2.9" parer, spine 0.63". Handles OK.

My Kyocera 6" santoku has a max depth of 1.76", thickness spine of
blade at the hilt is 0.66". Well shaped and ergononic.

I have acquired similar paring kinves under the Jaccard brand, a 4"
parer as I recall, but it seems to have disappeared from my kitchen.

Also 3 and 4" parers under the name Chic Chefs, spine thickness
0.065".

All thicknesses were measured by me with a micrometer.

>The Kyocera knives are offered in a good variety of sizes and purpose.

No doubt Kyocera is a banner product, if expensive. (Is this a place
for Ruskin's Rule?) I did not buy it, as I'm too damned cheap. Yet,
having said that, the Kyocera is the one I reach for first.

BTW: The Yoshi santoku is NOT shipped as shown on TV. The TV knife has
a sharp tip, great for cutting celery stalks into strips. The blade as
shipped is rounded and not at all useful for precise cutting. You have
to shift over to one of the paring knives. Since I had a sharp tip on
my steel santoku, I find this deficiency annoying.

Still: So many of these were gifts (NEW Chinese Calendar: The Year of
the Ceramic Knife), I'll keep them. N.B. some will be used more than
others.

OBFood: Making pan grilled mahi-mahi and halibut, marinated in EVOO,
garlic, fresh dill and lemon. Will finish with a sour-cream/mayo sauce
similarly dressed. Side1: Succotash with bacon and black pepper.
Side2: TBD. Salad: Grape tomatoes with shaved sweet onion, dill, maybe
a (shh!) lemon-cumin vinaigrette. Italian bread.

Thanks to all for your insights about ceramic knives. I'd heard about
the fragility of the blades, and I have seriously hard floor tiles in
my kitchen, I bought a tasteful sponge-backed shop footmat for the
floor in front of the sink, ditto the stove. Just in case, don't you
know.....

Best,

Alex

On Wed, 21 Apr 2010 16:28:57 -0400, "James Silverton"
> wrote:

> Chemiker wrote on Thu, 22 Apr 2010 15:18:27 -0500:
>

>Haven't you lost the decimal point somewhere or else are you using a
>metric micrometer? 0.7 inches seems more suitable for a hammer.

You are so right! That should have been 70 thousanths, or 0.070
inches.

Alex, hides head in shame!!

"Doug Freyburger" > wrote in message
...
> Paul M. Cook wrote:
>>
>> Who has to put a knife through a dishwasher anyway? They take 2 seconds
>> to
>> clean with soap and a sponge and they don't get damaged in the dishwasher
>> that way.
>
> I live in the wrong century to have any sympathy for an item that does
> not go in the dishwasher. There have been dishwashers in kitchens since
> I was a kid and that's long enough to become a standard.
>
> I get that some people want items that do not go into the machine. I do
> not wish to deal with such a hassle. Every item in the kitchen that is
> not allowed to go in the machine is an item I begrudge and avoid using.
> There is always a functional replacement for it that does go in the
> machine.
>
> I get that some of the very best items don't go in the machine and that
> I tend to suggest buying the best items. It's a point that I am
> internally inconsistant about.

I have had items distort in the dishwasher due to the heat. I have had
items affected by the detergents used in the dishwasher. Some items are
just too big to be put into a dishwasher. I disagree that everything can go
in the dishwasher. I particularly do not like to put knives in the
dishwasher, because some with wood handles absorb and retain too much
moisture.

Whatever winds your clock.

Steve

On Thu, 22 Apr 2010 19:30:25 +0000 (UTC), Doug Freyburger wrote:

> Paul M. Cook wrote:
>>
>> Who has to put a knife through a dishwasher anyway? They take 2 seconds to
>> clean with soap and a sponge and they don't get damaged in the dishwasher
>> that way.
>
> I live in the wrong century to have any sympathy for an item that does
> not go in the dishwasher. There have been dishwashers in kitchens since
> I was a kid and that's long enough to become a standard.
>
> I get that some people want items that do not go into the machine. I do
> not wish to deal with such a hassle. Every item in the kitchen that is
> not allowed to go in the machine is an item I begrudge and avoid using.
> There is always a functional replacement for it that does go in the
> machine.
>
> I get that some of the very best items don't go in the machine and that
> I tend to suggest buying the best items. It's a point that I am
> internally inconsistant about.

not many serious (or even semi-serious) cooks put knives in the dishwasher
(except for tableware). it's just not good for them. it takes maybe 20
seconds to wash and dry one by hand.

but float/boat, as always.

your pal,
blake

In article >,
"Steve B" > wrote:


> I have had items distort in the dishwasher due to the heat. I have had
> items affected by the detergents used in the dishwasher. Some items are
> just too big to be put into a dishwasher. I disagree that everything can go
> in the dishwasher. I particularly do not like to put knives in the
> dishwasher, because some with wood handles absorb and retain too much
> moisture.

I was quite surprised when we first bought a dishwasher, and my wife
said we would have to replace some of our cups and glasses. When turned
upside down, some had "lips" that collected little pools of water. Also
food particles. She was right.

--
Dan Abel
Petaluma, California USA

On Wed, 21 Apr 2010 18:15:23 -0500, Andy > wrote:

>Chemiker > wrote:
>
>> Um, beg to correct.....
>>
>> The Yoshi set comes with 4 pieces:
>
>
>Alex,
>
>The TV commercial I saw only offered one knife and one peeler but if I
>called right now, they'd double the offer, I just pay separate shipping and
>handling.
>
>Best,
>
>Andy

So true. But when you order that on the site, you are immediately
offered *other* items, one of which is the 3-knife set. I ordered my
1+1 knife/peeler combo, then was offered the knife for something like
5 bucks, and the 4 piece combo, also at a reduced price. I thought I'd
get a 4-piece set or two for gifts (grandkids learning to cook), but
when the box came it was 4 complete 4-piece sets. No 2-piece
combo-packs at all. Go figure. So now I have ceramic knives like
shmoos in the kitchen.

Alex

BTW: You don't get to see the pages with the additional offers until
you've placed an order for the basic knife sets. AND you have to put
in your CCard number FIRST, even before your shipping/billing
addresses. Buyer: beware!

On Tue, 20 Apr 2010 16:04:15 -0500, Andy > wrote:

>"Paul M. Cook" > wrote:

Since this thread is about exhausted,,,,,

Thanks to all of you for your comments. The r.f.c pool of knowledge is
indeed great. Snotty elitists enter here at their peril. <G>

OB FOod: Braised lamb shoulder, chicken broth, fresh marjoram, fresh
rosemary, lemon juice, a dash of Cavender's, slivered white onion, NO
addtl garlic, pinch of salt, and so to cook. Oh, and 1/4 tsp of
B'harat seasoning. Sorry I forgot that.

Sides: Chopped spinach with lemon, converted into a fozelek with sour
cream. White beans tuscany style, with minced onion and rendered
bacon.

Wine? Prob a Leanyka or a Grey Friar, maybe a LindenLeaf from Hungary.

Damned Kitchen Wine cellar is making self-destruct noises. HAIER!

Dinner bell rings.....

Alex