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.
Janet

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

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.
> Janet

They're great, but read the directions.
I tried carving a turkey on an antique ceramic
platter, and I was amazed to discover the knife
went right into the platter just like it was
a paper or styrofoam plate!

According to the directions you have to watch
out for your fingers. You can take off all your
fingers in one stroke! Hope this helps! :-)

"Janet Bostwick" > wrote in message
...
> 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.
> Janet

Eventually you send them to the factory for sharpening. Anything will dull
in time. They are breakable also. Under normal use, they hold up well, but
there have been reports of blade breakage under some circumstances.

"Mark Thorson" > wrote in message
...
> Janet Bostwick wrote:
>>
>> What's the deal with ceramic knives?
snip

> According to the directions you have to watch
> out for your fingers. You can take off all your
> fingers in one stroke! Hope this helps! :-)

Well, that's a darn important thing to know ]

I hadn't thought about cutting through the platter -- but since they also
say that the knife can score glass for cutting, you point out a silly
weakness in the use of the knife.

Thanks
Janet

"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.

"Edwin Pawlowski" > wrote in message
.. .
>
> "Janet Bostwick" > wrote in message
> ...
>> 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.
>> Janet
>
> Eventually you send them to the factory for sharpening. Anything will
> dull in time. They are breakable also. Under normal use, they hold up
> well, but there have been reports of blade breakage under some
> circumstances.
Sending to the factory seems inconvenient. Do they actually cut any better
than a good stainless knife? Or slide through food more easily?
Janet

Janet Bostwick wrote:

>
> "Edwin Pawlowski" > wrote in message
> .. .
>>
>> "Janet Bostwick" > wrote in message
>> ...
>>> 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.
>>> Janet
>>
>> Eventually you send them to the factory for sharpening. Anything
>> will dull in time. They are breakable also. Under normal use, they
>> hold up well, but there have been reports of blade breakage under
>> some circumstances.
> Sending to the factory seems inconvenient. Do they actually cut any
> better than a good stainless knife? Or slide through food more
> easily? Janet


Janet,

Ming Sai (sp?) popularized ceramic knives on his food-tv show. They are
super sharp! He was very proficient with them.

Try this link for good info on them:

http://fantes.com/kyocera.htm

Good luck,

Andy

"Andy" <q> wrote in message
.. .
> Janet Bostwick wrote:
>
>>
>> "Edwin Pawlowski" > wrote in message
>> .. .
>>>
>>> "Janet Bostwick" > wrote in message
>>> ...
>>>> What's the deal with ceramic knives?
snip
> Janet,
>
> Ming Sai (sp?) popularized ceramic knives on his food-tv show. They are
> super sharp! He was very proficient with them.
>
> Try this link for good info on them:
>
> http://fantes.com/kyocera.htm
>
> Good luck,
>
> Andy
Thanks, Andy. That was a lot of good information.
Janet

"Janet Bostwick" > wrote in message
...
> 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.
> Janet
>

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


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

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.

They are incredibly sharp and maintain a blade for a long time. It's not
entirely true that they never need sharpening. They do lose their edge over
time and need a special process for sharpening. I believe it requires a laser
but I would have to check on that. I have had two of them for more than 10
years and they are both still very sharp. It is certainly not true that they
are unbreakable. In fact, you have to be extremely careful with them or they
will snap. My wife snapped a half inch off the larger knife that we have and a
small piece has snapped off the end of the smaller one. You cannot use them
on anything really hard, like frozen meat and cannot use them for prying, not
even a little bit.

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.
> Janet

They are dazzlingly sharp when new and stay that way for a surprising
amount of time. They're super-hard and can score glass or ceramic plates
(don't ask). They're very light in the hand and can be used for a long
time without fatigue.

They can't be sharpened at home and need to be sent off to the factory
for that. They advertise 2-3 weeks turnaround, but my experience is 11
days start to finish.

Drop one on a hard tile floor and it could break. I've never seen any
described as unbreakable. I like them. I was convinced at a meeting
where I literally bumped into Ming Tsai while we both watched the people
from Furi knives demonstrating theirs (stainless steel, and also very
good). I asked Ming what he used and he said that he liked ceramic
knives. We talked about them for a while, so I bought one. Good. Also
bought some Furi knives. Good.

Here's the corporate propaganda from Kyocera. Turn up your sound for a
FlashDance about their knives.
<http://www.kyocera.de/kyocera_n/english/kitchengoods/default.html>

Pastorio

Janet Bostwick wrote:

> Sending to the factory seems inconvenient. Do they actually cut any better
> than a good stainless knife? Or slide through food more easily?

Yes, they do cut very nicely. They are extremely sharp and have narrow blades.
They are really nice for cutting through tomatoes. I like to use mine for
slicing onion very thin. It is my first choice for that kind of work.

"Janet Bostwick" > wrote in message
...
>
> "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.
>
>

Nope, you're not too old, I think we all feel that way. A knife should feel
comfortable to your hand. I prefer a heavy knife myself. Same as a cue
stick for pool, a hammer to a nail, etc. You like what you like. That's
it.

kili

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.

kilikini wrote:

> Nope, you're not too old, I think we all feel that way. A knife should feel
> comfortable to your hand. I prefer a heavy knife myself. Same as a cue
> stick for pool, a hammer to a nail, etc. You like what you like. That's
> it.

I have a set of steel knives. They all have different weights. Most of my
cooking at home is for 2-4 people, so I never have to use the knife that balance
is going to be a problem. My ceramic knives are light, but for the things I use
them for, they are fine, Their keen edge makes up for any balance problem.

Dave Smith wrote:
>
> 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..

If they are that good, why do they not make razors
that way. I use an antique Rolls razor, because I
like having a razor which lasts forever (but it
requires stropping with every use).

For more information on the Rolls razor, go he

http://www.geocities.com/Heartland/P...Rolls_Page.htm

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.

Ceramic *insert* cutters have been used extensively in the metal
working industry for some 25 years now, was only a matter of time
before ceramic kitchen knives would appear, but in fact it's only a
marketing gimmick... not only do kitchenware suppliers always looking
to turn a quick buck but the ceramis industrt as a whole is struggling.
Ceramic cutters withstand tremendous pressure, heat, and are virtually
abrasion proof, but they are brittle (which is why in industrial
cutting applications they are inserts), the thinner the cross section
the less they will resist chipping/cracking, ceramics are extremely
vulnerable when dressed to a fine edge such as a kitchen knife...
they'll stay at factory sharpness for a long time, just don't tap their
edge against anything harder than a carrot... you definitely do not
want to be carving around a t-bone. Industrial ceramic cutters do not
operate on the sharpness factor, in fact they are manufactured rather
dull edged, usually with a 1/64" radius or greater and no taper
whatsoever, often a negative rake is employed (whereas the two sides
forming the cutting edge meets at an obtuse angle, ie. greater than
90º)... they instead maximize pressure, heat, and abrasion resistance
for severing materials. And yes, ceramic cutlery can definitely be
resharpened, even reshaped (ceramic inserts are re-formed in the shop
all the time, but a diamond impregnated grinding wheel (wet) is
essential... one could probably do light touch ups at home with one of
those fercocktah diamond hones that idiots use to ruin perfectly good
steel cutlery... diamond hones were developed for dressing fully
hardened tool steels and carbides, not the relatively soft steel used
for cutlery, soft steel will load up with diamond particles and then in
use will continue to accellerate dulling itself forever, the loaded
diamond particles can never be removed... such a knife will literally
destroy itself and a knife steel... never switch a diamond honed blade
back to a knife steel. Ceramic cutlery can never be made as sharp as a
good steel kitchen knife, certainly not a carbon steel knife... don't
yoose think were that true the shaving industry would be hyping ceramic
razor blades by now. There really is no practical benefit to ceramic
kitchen knives (okay, the different grades of ceramic come in pretty
colors and are good for tiling your bathroom)... but for those
afflicted with chronic snobitis and with more dollars than brain
cells...

http://www.ceramicindustry.com/CDA/A...10,875,00.html

Sheldon Strop

Mark Thorson wrote:
> Dave Smith wrote:
> >
> > 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..
>
> If they are that good, why do they not make razors
> that way. I use an antique Rolls razor, because I
> like having a razor which lasts forever (but it
> requires stropping with every use).
>
> For more information on the Rolls razor, go he
>
> http://www.geocities.com/Heartland/P...Rolls_Page.htm

I have one tucked away somewhere... an interesting concept that made
sense competing with Gilette Blue Blades but nowhere near as sharp as
today's disposables. Recently I treated myself to a Gilette Mach 3
Turbo, has *three* blades (the cherry red color grabed my attention),
geeze but that thing can shave tough beard, don't even feel it
shaving... so far I've gotten better than twenty shaves from the first
blade and no indication it's any duller than shave number one. I can't
even go back to the single edged BIC, wouldn't even attempt the Rolls.

Sheldon

Mark Thorson wrote:

> If they are that good, why do they not make razors
> that way. I use an antique Rolls razor, because I
> like having a razor which lasts forever (but it
> requires stropping with every use).

Good question. I have my grandfather's straight razor somewhere around the
house. I remember the double sided "safety razors" of a few decades ago, and men
walking around in the morning with little pieces of tissue stuck to the nicks to
staunch the flow of blood from the morning shave. I don't know if there would be
a market for a new sort of straight razor. Nor would I imagine the razor blade
industry would be interested in marketing and ever lasting blade when they are
selling disposable blades for $3-4 each.

Mark Thorson wrote:
> Dave Smith wrote:
>
>> 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..
>
>
> If they are that good, why do they not make razors that way.

Kyocera tested the ceramic razor blade, but it turns out that it was too
sharp and instead of gliding over skin while cutting hair, it shaved off
skin, too. Says on the web site:

KITCHEN: Frequently Asked Questions About Ceramic Knives
[...]
The peeler is great! How come you don't make a shaver?
Too dangerous! A metal razor blade has a relatively "rounded" edge
(under the microscope) which prevents the blade from cutting into the
skin. A ceramic razor blade, however, does not have a rounded edge and
slices into the skin. Thus, a ceramic shaver would be too dangerous to
use. Several engineers in Sendai who tested prototypes can confirm this
painful fact!
<http://www.kyoceratycom.com/FineCeramics/Products/kitchen_faq.htm#q16>

> I use an antique Rolls razor, because I like having a razor which
> lasts forever (but it requires stropping with every use).
>
> For more information on the Rolls razor, go he
>
> http://www.geocities.com/Heartland/P...Rolls_Page.htm

I still have (but don't use) a gold-plated Gillette safety razor along
with several old straight razors from grandfathers (which I also don't
use). When I tried to explain to my son about them, he just looked
baffled. The only blades he's ever seen were stainless steel and disposable.

I shave with one of the multi-blade razors (since deleting the beard)
and shaving gel. They do a better, faster job than anything I've used
before. Everybody's MMV.

Pastorio

Pastorio

Dave Smith wrote:
>
> Mark Thorson wrote:
>
> > If they are that good, why do they not make razors
> > that way. I use an antique Rolls razor, because I
> > like having a razor which lasts forever (but it
> > requires stropping with every use).
>
> Good question. I have my grandfather's straight razor somewhere around
> the house. I remember the double sided "safety razors" of a few decades
> ago, and men walking around in the morning with little pieces of tissue
> stuck to the nicks to staunch the flow of blood from the morning shave.

I find myself getting fewer cuts and less razor burn
from the Rolls razor than from disposables. I think
that sharpness of the edge may be overrated, as compared
to other factors that affect shaving. A friend of
mine who is quite susceptible to razor burn claims he gets
best results with the disposables by breaking-in the blade
by running it against something before first use.

Mark Thorson wrote:
> Dave Smith wrote:
> >
> > Mark Thorson wrote:
> >
> > > If they are that good, why do they not make razors
> > > that way. I use an antique Rolls razor, because I
> > > like having a razor which lasts forever (but it
> > > requires stropping with every use).
> >
> > Good question. I have my grandfather's straight razor somewhere around
> > the house. I remember the double sided "safety razors" of a few decades
> > ago, and men walking around in the morning with little pieces of tissue
> > stuck to the nicks to staunch the flow of blood from the morning shave.
>
> I find myself getting fewer cuts and less razor burn
> from the Rolls razor than from disposables.

Um, you're supposed to *dispose* of the disposable well before 100
shaves.

>I think
> that sharpness of the edge may be overrated, as compared
> to other factors that affect shaving.

Yes, ya cheap *******, yer supposed to use shaving cream, and turn on
your hot water heater.

A friend of
> mine who is quite susceptible to razor burn claims he gets
> best results with the disposables by breaking-in the blade
> by running it against something before first use.

Yeah, like brillo... probably onliest razors that wimp gets to use are
his wife's bikini cut discards.

Sheldon Lava

"Bob (this one)" wrote:
>
> The only blades he's ever seen were stainless steel and disposable.

Disposable blades are not stainless steel. They are
carbon steel with an extremely thin chrome plating.

Mark Thorson wrote:

> I find myself getting fewer cuts and less razor burn
> from the Rolls razor than from disposables. I think
> that sharpness of the edge may be overrated, as compared
> to other factors that affect shaving. A friend of
> mine who is quite susceptible to razor burn claims he gets
> best results with the disposables by breaking-in the blade
> by running it against something before first use.

I should have been more specific about the disposables. I consider al the
blades that you use for a week or two and then discard as disposables. I
have not cut myself shaving with those things for years. The Bic
disposables, on the other hand, are guaranteed to draw blood on me.

Mark Thorson wrote:

> "Bob (this one)" wrote:
>
>>The only blades he's ever seen were stainless steel and disposable.
>
> Disposable blades are not stainless steel. They are
> carbon steel with an extremely thin chrome plating.

I stand metallurgically corrected.

Pastorio

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

Sheldon wrote:
> [snip] ...one could probably do light touch ups at home with one of
> those fercocktah diamond hones that idiots use to ruin perfectly good
> steel cutlery... diamond hones were developed for dressing fully
> hardened tool steels and carbides, not the relatively soft steel used
> for cutlery, soft steel will load up with diamond particles and then in
> use will continue to accellerate dulling itself forever, the loaded
> diamond particles can never be removed... such a knife will literally
> destroy itself and a knife steel... never switch a diamond honed blade
> back to a knife steel. [snip]

Where does this idea about diamond particles loading up the knife come
from? Source? -aem

aem wrote:

> Sheldon wrote:
>
>>[snip] ...one could probably do light touch ups at home with one of
>>those fercocktah diamond hones that idiots use to ruin perfectly good
>>steel cutlery... diamond hones were developed for dressing fully
>>hardened tool steels and carbides, not the relatively soft steel used
>>for cutlery, soft steel will load up with diamond particles and then in
>>use will continue to accellerate dulling itself forever, the loaded
>>diamond particles can never be removed... such a knife will literally
>>destroy itself and a knife steel... never switch a diamond honed blade
>>back to a knife steel. [snip]
>
> Where does this idea about diamond particles loading up the knife come
> from? Source? -aem

Typical Shecky rumbling in a barrel. It comes from his senescent head.
The knife manufacturers are making diamond sharpeners for their
products. So I guess none is as knowledgeable about knives as our
resident anal polyp. Somehow soft steel will break diamonds and take the
broken bits into itself and that will make the knife edge dull. And it
will keep getting duller. Or something. Jayzus, the fool posts for the
sheer sake of posting.

Pastorio

In article >, 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.
> Janet
>
>
Never heard that they were unbreakable. In fact, just the opposite;
Ming Tsai says they are susceptible to chipping and knicking. Don't
know if the factory can repair a chip.

aem wrote:
> Sheldon wrote:
> > [snip] ...one could probably do light touch ups at home with one of
> > those fercocktah diamond hones that idiots use to ruin perfectly good
> > steel cutlery... diamond hones were developed for dressing fully
> > hardened tool steels and carbides, not the relatively soft steel used
> > for cutlery, soft steel will load up with diamond particles and then in
> > use will continue to accellerate dulling itself forever, the loaded
> > diamond particles can never be removed... such a knife will literally
> > destroy itself and a knife steel... never switch a diamond honed blade
> > back to a knife steel. [snip]
>
> Where does this idea about diamond particles loading up the knife come
> from? Source? -aem

It don't [doesn't] get more academic... something anyone with an ounce
of common sense would know... anyone ever ****ed on a sandy beach would
know...aintcha ever stuck yer sandy peepee in a dry ****ed dago
whore... sheesh!

Tons of info... search <abrasives and charging>

Any half-assed greezy *WOP* monkey auto mechanic with two functioning
brain cells would know.

Metalworking 101

http://www.us-products.com/sitehtml/lapping.html

http://www.smg-diamond.com/lapping.html

Sheldon

Stark wrote:
> In article >, 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 interestedin
> > buying any more knives, but I just want to know something more about them.
> > Janet
> >
> >
> Never heard that they were unbreakable. In fact, just the opposite;
> Ming Tsai says they are susceptible to chipping and knicking. Don't
> know if the factory can repair a chip.

Unless their warranty stated otherwise regarding 'chips and misuse'
they would probably simply replace the knife... yer talkin' like 39¢
worth of sintered ceramic, the handle is worth more than the blade. I
just wouldn't expect this service more than once.. the S&H ya know.
The thing to embed in ones miniscule skull is that ceramic bladed
cutlery is more for show than go... why would anyone other than an
obtuse slope-browed dago imbecile want to go way way back to what is
essentially the Neanderthal flint knapping era.

Sheldon Auel

Sheldon wrote:
>
> It don't [doesn't] get more academic... something anyone with an ounce
> of common sense would know... anyone ever ****ed on a sandy beach would
> know...[snip]

I've never had any difficulty in washing sand out of places it didn't
belong. Similarly, after I sharpen one of my pocketknives on the
diamond stone I rinse it and dry it. What I rinse off is steel, not
diamonds. It has never occurred to me that I was embedding tiny
diamond particles in the steel that would masturbate the edge and dull
it. You sure can't tell by using it -- that sucker is sharp!

Occasionally I touch up a kitchen knife with an Edge Craft diamond
honing device. Again, when I rinse and dry the knife the residue is
steel. I've had the device for years and haven't seen any unusual wear
on the blades and they don't need sharpening any more frequently.

> Tons of info... search <abrasives and charging> [snips]
>
Well, I may look when I get time, but right now your premise doesn't
strike me as common sensical. That's why I asked for a source. -aem

"Bob (this one)" > wrote in message
...

> > Disposable blades are not stainless steel. They are
> > carbon steel with an extremely thin chrome plating.
>
> I stand metallurgically corrected.

Man, THAT sounds painful....

Bob M.

Sheldon wrote:
> Stark wrote:
>
>>In article >, 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.
>>>Janet
>>>
>>>
>>
>>Never heard that they were unbreakable. In fact, just the opposite;
>>Ming Tsai says they are susceptible to chipping and knicking. Don't
>>know if the factory can repair a chip.
>
>
> Unless their warranty stated otherwise regarding 'chips and misuse'
> they would probably simply replace the knife...

Given that websites have been posted several times, before blowholing
like you do, it might be revelatory for you to actually read something
besides those books you plagiarize.

They regrind the knives.

Senescent fool

Pastorio

> yer talkin' like 39¢
> worth of sintered ceramic,

Right. Research is too tedious, right, Cookie? You'd rather rely on your
50-year-old misinformation.

> the handle is worth more than the blade. I
> just wouldn't expect this service more than once.. the S&H ya know.
> The thing to embed in ones miniscule skull is that ceramic bladed
> cutlery is more for show than go...

Spoken like the full-fledged buffoon you are.

> why would anyone other than an
> obtuse slope-browed dago imbecile want to go way way back to what is
> essentially the Neanderthal flint knapping era.

Because any one of them is smarter than you.

Pastorio

Bob Myers wrote:
> "Bob (this one)" > wrote in message
> ...
>
>
>>>Disposable blades are not stainless steel. They are
>>>carbon steel with an extremely thin chrome plating.
>>
>>I stand metallurgically corrected.
>
> Man, THAT sounds painful....

Well, it is. First they have to convert your Bessemer then they
Fahrenheit your Celsius. And that's all before the correction even
begins. And don't even get me started on what happens when they Range
your Mesabi...

No, seriously...

Pastorio

Sheldon wrote:

>
> The thing to embed in ones miniscule skull is that ceramic bladed
> cutlery is more for show than go... why would anyone other than an
> obtuse slope-browed dago imbecile want to go way way back to what is
> essentially the Neanderthal flint knapping era.

Balderdash. You obviously haven't used one, and you obviously don't know much
about modern ceramics if you liken it to flint knapping.

Dave Smith wrote:
> Sheldon wrote:
>
> Balderdash. You obviously haven't used one, and you obviously don't know much
> about modern ceramics if you liken it to flint knapping.

Flint knapping is still done by hobbyists/artisans. This site has some
neat pictures and a good description of it. For modern ceramics I
suppose you'd go to Kyocera's website but I doubt they reveal all their
secrets there. -aem
http://www.msu.edu/~doneycar/fkpg/fkpg07.html

In article .com>,
says...
>
> It don't [doesn't] get more academic... something anyone with an ounce
> of common sense would know... anyone ever ****ed on a sandy beach would
> know...aintcha ever stuck yer sandy peepee in a dry ****ed dago
> whore... sheesh!
>
> Tons of info... search <abrasives and charging>
>
> Any half-assed greezy *WOP* monkey auto mechanic with two functioning
> brain cells would know.
>
>

http://www.tsa-usa.org/research/medi...nddosages.html

h.t.h. -P.

--
=========================================
firstname dot lastname at gmail fullstop com

aem wrote:
> Dave Smith wrote:
> > Sheldon wrote:
> >
> > Balderdash. You obviously haven't used one, and you obviously don't know much
> > about modern ceramics if you liken it to flint knapping.
>
> Flint knapping is still done by hobbyists/artisans. This site has some
> neat pictures and a good description of it. For modern ceramics I
> suppose you'd go to Kyocera's website but I doubt they reveal all their
> secrets there. -aem
> http://www.msu.edu/~doneycar/fkpg/fkpg07.html

'Zactly, still lots of flint knapping affectionados, a true art form,
many do excellent work.

Kyocera is NOT a ceramics expert, far from it... they are strictly
ceramic cutlery *marketers*, they know exactly ZERO about ceramics
applications, they are hawking hype and handles is all... their faq is
rife with bs... I guarantee they don't sell many ceramic bladed knives,
no normal brained person is going to spend upwards of a hundred bux on
a widdle paring knife that has a lifetime of one fall to the floor. To
learn the truth about ceramic cutters search <ceramic machine tools>.

http://www.mmsonline.com/articles/049903.html

http://www2.ceramtec.com/Index_Flash.cfm

Sheldon