My mom gave me one for Christmas last year, and it
was okay but I was thinking about dumping it because
I prefer my regular kitchen knife. The ceramic one
had a straight blade and I'm used to the curve of
a conventional kitchen knife. The ceramic knife
did seem to be plenty sharp.

About a week ago I lost it. I think it fell in the
trash. Because I was already thinking about throwing
it away, it didn't seem to be a significant loss.

But then there was a sale on pineapples at the nearby
Asian food store. The first time in a year that I
tried peeling a pineapple with a steel knife the
difference was very noticable. Even freshly sharpened,
the steel knife didn't do nearly as well going through
pineapple skin. I had been using the spiral method
of removing the eyes with the ceramic knife, but that
was just too difficult with the steel knife.

So I bought a new ceramic knife. This one does have
a curved blade. On my first pineapple with this knife,
I could tell it was even sharper than the old one.
I've only had it a little while, but it already seems
to be a great knife. It's made in China, and it's
called THE CERABLADE, or at least that's what's printed
on the blade. I bought it at the Asian food store for
$21. They had two smaller sizes that were cheaper,
but I thought I should get what I wanted rather than
save a couple bucks and live in misery for the rest
of my life. There wasn't any sale or discount, so
I imagine that price can be beaten on the net.

I do take care not to drop it or use it on any hard
surface. The edge only sees fruit and a wooden cutting
board. Only cut myself once so far. On the first day
I had it, it was sitting edge-up in my dish rack when
I accidently dropped a pistachio in the vicinity. When
I reached down to hunt for it, my arm lightly brushed
against it and got cut. I barely felt it, but it sure
bled for a while. I'm a little more careful now.

On 12/9/2011 9:32 PM, Mark Thorson wrote:
> My mom gave me one for Christmas last year, and it
> was okay but I was thinking about dumping it because
> I prefer my regular kitchen knife. The ceramic one
> had a straight blade and I'm used to the curve of
> a conventional kitchen knife. The ceramic knife
> did seem to be plenty sharp.
>
> About a week ago I lost it. I think it fell in the
> trash. Because I was already thinking about throwing
> it away, it didn't seem to be a significant loss.
>
> But then there was a sale on pineapples at the nearby
> Asian food store. The first time in a year that I
> tried peeling a pineapple with a steel knife the
> difference was very noticable. Even freshly sharpened,
> the steel knife didn't do nearly as well going through
> pineapple skin. I had been using the spiral method
> of removing the eyes with the ceramic knife, but that
> was just too difficult with the steel knife.
>
> So I bought a new ceramic knife. This one does have
> a curved blade. On my first pineapple with this knife,
> I could tell it was even sharper than the old one.
> I've only had it a little while, but it already seems
> to be a great knife. It's made in China, and it's
> called THE CERABLADE, or at least that's what's printed
> on the blade. I bought it at the Asian food store for
> $21. They had two smaller sizes that were cheaper,
> but I thought I should get what I wanted rather than
> save a couple bucks and live in misery for the rest
> of my life. There wasn't any sale or discount, so
> I imagine that price can be beaten on the net.
>
> I do take care not to drop it or use it on any hard
> surface. The edge only sees fruit and a wooden cutting
> board. Only cut myself once so far. On the first day
> I had it, it was sitting edge-up in my dish rack when
> I accidently dropped a pistachio in the vicinity. When
> I reached down to hunt for it, my arm lightly brushed
> against it and got cut. I barely felt it, but it sure
> bled for a while. I'm a little more careful now.

Personally, I beware of any product "made in China"!!! There's no
telling what manufacturing process or 'ingredients' used that included
in their products! Just think of all those toy products that were
recalled (who can count?!) because they were contaminated with high
levels of lead and other toxic materials, etc.!

Regardless, I'm not surprised the ceramic knife performed so well.
Anywho, my point is I recently saw a rerun(?) the other day of "How It's
Made" (or something like that) on one of the sat/cable channels
regarding the "Kyocera" ceramic knives. I was impressed with the
process used to manufacture Kyocera knives! One issue I learned was
'ceramic' cannot be picked up by metal detectors at airports and other
points of security! So, Kyocera purposely implants enough minute metal
elements into their ceramic knives so they 'can' be detected by metal
detectors (smart!).

From watching the show, I learned that ceramic knives are vastly
different than fine stainless steel knives in that they will not
absorb/adsorb (whichever!) odors or oils and subsequently impart
unwanted flavors to other foods later sliced. Because of this
'feature,' sushi 'chefs' (proper term?) prefer to use ceramic knives!

Sky, who's feeling a bit 'jonesy' :>

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"Mark Thorson" <> wrote > My mom gave me one for Christmas last year, and it
> was okay but I was thinking about dumping it because
> I prefer my regular kitchen knife. The ceramic one
> had a straight blade and I'm used to the curve of
> a conventional kitchen knife. The ceramic knife
> did seem to be plenty sharp.
>
> About a week ago I lost it. I think it fell in the
> trash. Because I was already thinking about throwing
> it away, it didn't seem to be a significant loss.
>
> But then there was a sale on pineapples at the nearby
> Asian food store. The first time in a year that I
> tried peeling a pineapple with a steel knife the
> difference was very noticable. Even freshly sharpened,
> the steel knife didn't do nearly as well going through
> pineapple skin. I had been using the spiral method
> of removing the eyes with the ceramic knife, but that
> was just too difficult with the steel knife.
>
> So I bought a new ceramic knife. This one does have
> a curved blade. On my first pineapple with this knife,
> I could tell it was even sharper than the old one.
> I've only had it a little while, but it already seems
> to be a great knife. It's made in China, and it's
> called THE CERABLADE, or at least that's what's printed
> on the blade. I bought it at the Asian food store for
> $21. They had two smaller sizes that were cheaper,
> but I thought I should get what I wanted rather than
> save a couple bucks and live in misery for the rest
> of my life. There wasn't any sale or discount, so
> I imagine that price can be beaten on the net.
>
> I do take care not to drop it or use it on any hard
> surface. The edge only sees fruit and a wooden cutting
> board. Only cut myself once so far. On the first day
> I had it, it was sitting edge-up in my dish rack when
> I accidently dropped a pistachio in the vicinity. When
> I reached down to hunt for it, my arm lightly brushed
> against it and got cut. I barely felt it, but it sure
> bled for a while. I'm a little more careful now.

Waaaah! Never, Ever put down anything sharp 'edge up'. Even our salad
forks are placed tines down in the dishwasher. I can't imagine what sort of
live critters Oneida was expecting us to toss in our salads when they
designed Act I. Those forks are killer sharp and will do a world of hurt.
Here on the bayou, 911 is too far away to be much help. Even if we lived
beside the hospital, the visit would be painful and expensive. Mark, does
your Mom know you're not careful enough? I'm telling. Polly

On Dec 9, 10:32*pm, Mark Thorson > wrote:
> My mom gave me one for Christmas last year, and it
> was okay but I was thinking about dumping it because
> I prefer my regular kitchen knife. *The ceramic one
> had a straight blade and I'm used to the curve of
> a conventional kitchen knife. *The ceramic knife
> did seem to be plenty sharp.
>
> About a week ago I lost it. *I think it fell in the
> trash. *Because I was already thinking about throwing
> it away, it didn't seem to be a significant loss.
>
> But then there was a sale on pineapples at the nearby
> Asian food store. *The first time in a year that I
> tried peeling a pineapple with a steel knife the
> difference was very noticable. *Even freshly sharpened,
> the steel knife didn't do nearly as well going through
> pineapple skin. *I had been using the spiral method
> of removing the eyes with the ceramic knife, but that
> was just too difficult with the steel knife.
>
> So I bought a new ceramic knife. *This one does have
> a curved blade. *On my first pineapple with this knife,
> I could tell it was even sharper than the old one.
> I've only had it a little while, but it already seems
> to be a great knife. *It's made in China, and it's
> called THE CERABLADE, or at least that's what's printed
> on the blade. *I bought it at the Asian food store for
> $21. *They had two smaller sizes that were cheaper,
> but I thought I should get what I wanted rather than
> save a couple bucks and live in misery for the rest
> of my life. *There wasn't any sale or discount, so
> I imagine that price can be beaten on the net.
>
> I do take care not to drop it or use it on any hard
> surface. *The edge only sees fruit and a wooden cutting
> board. *Only cut myself once so far. *On the first day
> I had it, it was sitting edge-up in my dish rack when
> I accidently dropped a pistachio in the vicinity. *When
> I reached down to hunt for it, my arm lightly brushed
> against it and got cut. *I barely felt it, but it sure
> bled for a while. *I'm a little more careful now.

The new one seems sharper because it is. A year from now, it will be
like the one you just lost. Ceramic knives can be sharpened with a
diamond stone or other stones also useful for carbide. Enjoy it!

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

On Dec 9, 11:12*pm, Sky > wrote:
...

> Regardless, I'm not surprised the ceramic knife performed so well.
> Anywho, my point is I recently saw a rerun(?) the other day of "How It's
> Made" (or something like that) on one of the sat/cable channels
> regarding the "Kyocera" ceramic knives. *I was impressed with the
> process used to manufacture Kyocera knives! *One issue I learned was
> 'ceramic' cannot be picked up by metal detectors at airports and other
> points of security! So, Kyocera purposely implants enough minute metal
> elements into their ceramic knives so they 'can' be detected by metal
> detectors (smart!).

...

Steel, whether stainless or not, doesn't absorb odors. Some ceramics
do, but not the high-fired ceramic that knives are made of. Think
about it: can you imagine a piece of solid steep soaking up something
that it was dipped into?

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

On 12/9/2011 10:25 PM, Jerry Avins wrote:
>
> Steel, whether stainless or not, doesn't absorb odors. Some ceramics
> do, but not the high-fired ceramic that knives are made of. Think
> about it: can you imagine a piece of solid steep soaking up something
> that it was dipped into?

The TV show specifically said that (stainless) steel knives will retain
the flavors of various fish oils (when slicing to make sushi) and
reiterated the ceramic knives do not. I can see how "oils" will make
residues on steel and wouldn't on ceramics, especially when properly
washed. I only reiterate what I 'learned' (?!) via watching a TV show
on a reputable 'learning' channel --- yeah yeah -- I gotta take that
with a grain of salt, too!

Sky, who's no expert nor posed as one!

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"Mark Thorson" > wrote in message
...
> My mom gave me one for Christmas last year, and it
> was okay but I was thinking about dumping it because
> I prefer my regular kitchen knife. The ceramic one
> had a straight blade and I'm used to the curve of
> a conventional kitchen knife. The ceramic knife
> did seem to be plenty sharp.
>
> About a week ago I lost it. I think it fell in the
> trash. Because I was already thinking about throwing
> it away, it didn't seem to be a significant loss.
>
> But then there was a sale on pineapples at the nearby
> Asian food store. The first time in a year that I
> tried peeling a pineapple with a steel knife the
> difference was very noticable. Even freshly sharpened,
> the steel knife didn't do nearly as well going through
> pineapple skin. I had been using the spiral method
> of removing the eyes with the ceramic knife, but that
> was just too difficult with the steel knife.
>
> So I bought a new ceramic knife. This one does have
> a curved blade. On my first pineapple with this knife,
> I could tell it was even sharper than the old one.
> I've only had it a little while, but it already seems
> to be a great knife. It's made in China, and it's
> called THE CERABLADE, or at least that's what's printed
> on the blade. I bought it at the Asian food store for
> $21. They had two smaller sizes that were cheaper,
> but I thought I should get what I wanted rather than
> save a couple bucks and live in misery for the rest
> of my life. There wasn't any sale or discount, so
> I imagine that price can be beaten on the net.
>
> I do take care not to drop it or use it on any hard
> surface. The edge only sees fruit and a wooden cutting
> board. Only cut myself once so far. On the first day
> I had it, it was sitting edge-up in my dish rack when
> I accidently dropped a pistachio in the vicinity. When
> I reached down to hunt for it, my arm lightly brushed
> against it and got cut. I barely felt it, but it sure
> bled for a while. I'm a little more careful now.

I have three inexpensive ceramic ones. First one bought online. The other
two were bought at TJ Maxx. They're small. They're good. And I like that
the ones I have came with sheaths so I can use them for travel.

Mark Thorson wrote:
>
> My mom gave me one for Christmas last year, and it
> was okay but I was thinking about dumping it because
> I prefer my regular kitchen knife. The ceramic one
> had a straight blade and I'm used to the curve of
> a conventional kitchen knife. The ceramic knife
> did seem to be plenty sharp.
>
> About a week ago I lost it. I think it fell in the
> trash. Because I was already thinking about throwing
> it away, it didn't seem to be a significant loss.
>
> But then there was a sale on pineapples at the nearby
> Asian food store. The first time in a year that I
> tried peeling a pineapple with a steel knife the
> difference was very noticable. Even freshly sharpened,
> the steel knife didn't do nearly as well going through
> pineapple skin. I had been using the spiral method
> of removing the eyes with the ceramic knife, but that
> was just too difficult with the steel knife.
>
> So I bought a new ceramic knife. This one does have
> a curved blade. On my first pineapple with this knife,
> I could tell it was even sharper than the old one.
> I've only had it a little while, but it already seems
> to be a great knife. It's made in China, and it's
> called THE CERABLADE, or at least that's what's printed
> on the blade. I bought it at the Asian food store for
> $21. They had two smaller sizes that were cheaper,
> but I thought I should get what I wanted rather than
> save a couple bucks and live in misery for the rest
> of my life. There wasn't any sale or discount, so
> I imagine that price can be beaten on the net.
>
> I do take care not to drop it or use it on any hard
> surface. The edge only sees fruit and a wooden cutting
> board. Only cut myself once so far. On the first day
> I had it, it was sitting edge-up in my dish rack when
> I accidently dropped a pistachio in the vicinity. When
> I reached down to hunt for it, my arm lightly brushed
> against it and got cut. I barely felt it, but it sure
> bled for a while. I'm a little more careful now.

A while back I noted that Harbor Freight carries several ceramic kitchen
knives ranging from about $6-$11 when on sale that work well and are an
excellent way to try out ceramic knives without much investment. Don't
drop or pry with them and they do just fine. They also don't react with
acidic foods like good carbon steel knives will.

Sky wrote:
>
> Regardless, I'm not surprised the ceramic knife performed so well.
> Anywho, my point is I recently saw a rerun(?) the other day of "How It's
> Made" (or something like that) on one of the sat/cable channels
> regarding the "Kyocera" ceramic knives. I was impressed with the
> process used to manufacture Kyocera knives! One issue I learned was
> 'ceramic' cannot be picked up by metal detectors at airports and other
> points of security! So, Kyocera purposely implants enough minute metal
> elements into their ceramic knives so they 'can' be detected by metal
> detectors (smart!).

Ceramic knives have become cheap enough to treat them like junk blades.
When they break trash them and pull one of the spares out of the drawer.
Amazing how the market for them went from a high tech speciality product
to economy of scale mass manufacturing in a coupleof decades.

Maybe they should be called "jewel knives" because their material is a
synethic gem. The name would parallel "jewel watches".

On Fri, 9 Dec 2011 22:13:23 -0600, "Polly Esther"
> wrote:
snip
>
>Waaaah! Never, Ever put down anything sharp 'edge up'. Even our salad
>forks are placed tines down in the dishwasher. snip
.. Polly
Everyone here is taught to put any sharp utensil in the last, at the
back, utensil basket. That way, anyone unloading the dishwasher know
where to expect sharps. I am not a fan of putting pokey/sharp things
sharp side down in the basket. They often ruin the basket bottom or
stick through far enough to snag the passing washer arm.
Janet US

Janet Bostwick wrote:
>
> Everyone here is taught to put any sharp utensil in the last, at the
> back, utensil basket. That way, anyone unloading the dishwasher know
> where to expect sharps. I am not a fan of putting pokey/sharp things
> sharp side down in the basket. They often ruin the basket bottom or
> stick through far enough to snag the passing washer arm.

No, I'm going to continue to put my ceramic knife
in the dishrack sharp edge up, and bitch about it here
every time I cut myself. I'm like John Kuthe that way.

On 12/10/2011 5:41 PM, Mark Thorson wrote:
> Janet Bostwick wrote:
>>
>> Everyone here is taught to put any sharp utensil in the last, at the
>> back, utensil basket. That way, anyone unloading the dishwasher know
>> where to expect sharps. I am not a fan of putting pokey/sharp things
>> sharp side down in the basket. They often ruin the basket bottom or
>> stick through far enough to snag the passing washer arm.
>
> No, I'm going to continue to put my ceramic knife
> in the dishrack sharp edge up, and bitch about it here
> every time I cut myself. I'm like John Kuthe that way.

I've been using two ceramic knives for about 9 months now. They cost
about $20 for the set and are still very sharp; so much so that they've
replaced most of my collection of steel knives. They do need to be wiped
with a soapy sponge if they are not to transfer odors. Onion-flavored
pineapple is not good! I don't wash them in the dishwasher but I never
did that for kitchen knives anyway.

--


James Silverton, Potomac

I'm *not*

On Sat, 10 Dec 2011 14:41:48 -0800, Mark Thorson >
wrote:

>Janet Bostwick wrote:
>>
>> Everyone here is taught to put any sharp utensil in the last, at the
>> back, utensil basket. That way, anyone unloading the dishwasher know
>> where to expect sharps. I am not a fan of putting pokey/sharp things
>> sharp side down in the basket. They often ruin the basket bottom or
>> stick through far enough to snag the passing washer arm.
>
>No, I'm going to continue to put my ceramic knife
>in the dishrack sharp edge up, and bitch about it here
>every time I cut myself. I'm like John Kuthe that way.

I never suggested that anyone put their preparation knives in the
dishwasher (upside or downside). I was only talking about the other
sharp and pokey things that we use that do go into the dishwasher. Now
don't make me worry about you. Be good and don't put your sharp
knives in the dishwasher )
Janet US

Janet Bostwick wrote:
>
> I never suggested that anyone put their preparation knives in the
> dishwasher (upside or downside). I was only talking about the other
> sharp and pokey things that we use that do go into the dishwasher. Now
> don't make me worry about you. Be good and don't put your sharp
> knives in the dishwasher )

I don't have a dishwasher. The dish rack is for drying.

Question: When it does get dull (and in some time frame it must), how
does one sharpen it? -- Rik


--
Rik Brown

Share your experiences in the forums, blogs, videos, and online
community at 'TRAVEL.COM' (http://www.TRAVEL.com).
Message Origin: http://www.travel.com

Rik Brown wrote:
>
>Question: When it does get dull (and in some time frame it must), how
>does one sharpen it?

It goes back to the manufacturer and gets honed with a diamond lap.
But they typically break before they dull so the manufacturer isn't
called upon to redress too many... and most likely they simply send a
new one and discard your dulled one, that remedy costs less because
the company who sold it very likely would need to send it back to the
manufacturer and they are probably in China.

On Dec 13, 4:34*pm, Brooklyn1 <Gravesend1> wrote:
> Rik Brown wrote:
>
> >Question: When it does get dull (and in some time frame it must), how
> >does one sharpen it?
>
> It goes back to the manufacturer and gets honed with a diamond lap.
> But they typically break before they dull so the manufacturer isn't
> called upon to redress too many... and most likely they simply send a
> new one and discard your dulled one, that remedy costs less because
> the company who sold it very likely would need to send it back to the
> manufacturer and they are probably in China.

Disposable ceramic knives. Yup! Just like everything else in the world
today. :-(

John Kuthe...

"Dave Smith" <> I have three of them, including one that I had bought for my
mother on
> Christmas and reclaimed after she died. They are handy for some things
> but If I had to choose between steel or ceramic, there is no doubt that I
> would opt for steel.
>
My ceramic knife that I paid dearly for went into the trash bin long, long
ago. The tip broke off when I was cutting the core from a ripe tomato. For
crying out loud - it's not like I was using it to dig bubble gum out of the
sidewalk. Tramontina (Brazil) made my best go-to paring knife. I can
sharpen it myself without having to ship it to China. It is a fine, fine
tool. Polly

On Tue, 13 Dec 2011 12:34:35 -0600, Rik Brown
> wrote:

>Question: When it does get dull (and in some time frame it must), how
>does one sharpen it? -- Rik

With a diamond stone.

Some companies, like Kyocera, include lifetime sharpening in the original sales
price.

-- Larry

Larry: I've been thinking about trying one for years. I guess I'll give
one a try. Thanks. -- Rik


--
Rik Brown

Share your experiences in the forums, blogs, videos, and online
community at 'TRAVEL.COM' (http://www.TRAVEL.com).
Message Origin: http://www.travel.com

On 12/14/2011 12:46 PM, Rik Brown wrote:
> Larry: I've been thinking about trying one for years. I guess I'll give
> one a try. Thanks. -- Rik
>
>
You might look at Bed, Bath and Beyond. As I mentioned previously,
ceramic knives are ridiculously cheap.

--


James Silverton, Potomac

I'm *not*

On Dec 14, 9:46*am, Rik Brown <Rik.Brown.54r...@no-
mx.forums.travel.com> wrote:
> Larry: I've been thinking about trying one for years. I guess I'll give
> one a try. Thanks. -- Rik
>
> --
> Rik Brown
>
If you've never used a ceramic knife it's certainly worth trying. I
would recommend getting a good brand such as Kyacera.

Personally I don't like them. I prefer a bit more weight to my
knives. But knife feel is very personal. You may love them.

On 14/12/2011 6:52 PM, Helpful person wrote:

> If you've never used a ceramic knife it's certainly worth trying. I
> would recommend getting a good brand such as Kyacera.
>
> Personally I don't like them. I prefer a bit more weight to my
> knives. But knife feel is very personal. You may love them.

They are not my first choice all round knife, but if I have a nice ripe
tomato to slice ceramic is my first choice.

On Dec 14, 4:03*pm, Dave Smith
>
> They are not my first choice all round knife, but if I have a nice ripe
> tomato to slice ceramic is my first choice.

A good application. However, I usually have a steel knife out and
don't like using too many different knives at once. (Too much clean
up.) But my ceramic Santoko would do a good job.

In article <99a3cd1c-a7f2-425c-8aa1-cd0c7a87a386
@f33g2000yqh.googlegroups.com>, says...
>
> On Dec 14, 9:46*am, Rik Brown <Rik.Brown.54r...@no-
> mx.forums.travel.com> wrote:
> > Larry: I've been thinking about trying one for years. I guess I'll give
> > one a try. Thanks. -- Rik
> >
> > --
> > Rik Brown
> >
> If you've never used a ceramic knife it's certainly worth trying. I
> would recommend getting a good brand such as Kyacera.
>
> Personally I don't like them. I prefer a bit more weight to my
> knives. But knife feel is very personal. You may love them.

Bed Bath and Beyond had a set of two on sale for something like 15 bucks
a while back. I decided to give them a try. I use them quite a lot
now. But they do need an occasional stroke with the diamond stone.

On Wed, 14 Dec 2011 19:04:52 -0600, BubbaBob
> wrote:

wrote:
>
>> Some companies, like Kyocera, include lifetime sharpening in the
>> original sales price.
>
>Kyocera charges $15 + shipping for sharpening.

It must be you. Mine has free lifetime sharpening. 8

But then its also a Ming Tsai model.

-- Larry

Rik Brown wrote:
>
> Question: When it does get dull (and in some time frame it must),

Ceramic blades are made from the same mineral as sapphire. As long as
you only use them to cut food it is not true that they must eventually
get dull. This is a bit like saying that the anodized coating on pans
will never wear out - It's true as long as you never abuse them. So how
do you make a ceramic blade dull? By abusing them. Otherwise they do
not get dull.

On Fri, 16 Dec 2011 17:30:48 +0000 (UTC), Doug Freyburger
> wrote:

> As long as you don't use it to cut bones it will stay sharp for many
> years. Read the directions. They say don't cut bones.

I would also imagine that the surface you use to cut on will affect
blade sharpness, so use a mat or cutting board instead of doing it
directly on the granite counter.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Wed, 14 Dec 2011 19:05:40 -0600, BubbaBob
> wrote:

>James Silverton > wrote:
>
>> On 12/14/2011 12:46 PM, Rik Brown wrote:
>>> Larry: I've been thinking about trying one for years. I guess I'll give
>>> one a try. Thanks. -- Rik
>>>
>>>
>> You might look at Bed, Bath and Beyond. As I mentioned previously,
>> ceramic knives are ridiculously cheap.
>>
>
>The cheap ones aren't the good ones.

I sort-of agree with you. We bought an as-seen-on-TV ceramic knife
with FREE*** ceramic peeler. It's not as good as our best steel knife
but it stays sharp better than any of our knives.

One thing at which the ceramic excels is cutting raw meat. [A
boneless pork loin is $2 a pound when on sale, while chops cut from
these loins are $4.59 a pound(!!). So I cut my own chops.] The
ceramic seems to stick to the meat much less than steel does. As the
blade moves through the meat, the meat falls away from the blade. Less
friction in the operation. The same is true for cutting raw chicken
into bite-size pieces. As always YMMV.

I haven't had to sharpen the knife but I've got several diamond stones
that will do the job when the time comes.

***Worth precisely what we paid for it. ;-)
--
Best -- Terry

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On Tue, 20 Dec 2011 09:32:09 -0600 in rec.food.cooking, Terry
> wrote,
>One thing at which the ceramic excels is cutting raw meat.

Unless you hit a bone; then the knife is history.

On Thu, 22 Dec 2011 17:09:44 -0800, David Harmon >
wrote:

> On Tue, 20 Dec 2011 09:32:09 -0600 in rec.food.cooking, Terry
> > wrote,
> >One thing at which the ceramic excels is cutting raw meat.
>
> Unless you hit a bone; then the knife is history.

I think he was talking about boneless meat, if he wasn't he would have
said so.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.