Does anyone have an opinion out there on them? I would like to buy one but there seems to be so many in the market place. I am a little hesitant about buying one on line ( I like to see how it feels in my hand) but at least I could start with some research on ones that are recommended.
They are a fun "add-on" to have, though not a necessity. If you already have good quality knives for the basics (chef's knife, slicing knife, paring knifes) and have filled a need for specialty items (fillet/boning knife, cleaver) it is a fun high-tech addition. The edge on some is like a scalpel, and the super smooth surface can give an almost lubricated feel to certain kind of cutting tasks.
I have had a ceramic peeler for over five years and it still peels like new, a ceramic grater is probably almost as old and it too has not dulled a bit. I have had a santoku for about two years and it is basically a 5 and half inch long razor...
I've owned two, both received as gifts and I did like them, the inability to resharpen them myself and the relative fragility of the blade edge eventually relegated them to the back of the collection. I think I'd spend my money on a really good conventional knife I'd worry less about.
I love going to visit my mother in law just to slice tomatoes with her ceramic knife. I haven't found one I like anywhere near me, but I keep hinting so hard to her that I really like how hers works and wish I had one.
She smiles and ignores me a she hands over another tomato. :)
By all means, get one. They shouldn't NEED sharpening if you take good care to store it, cut only certain things (veggies, let's avoid de-boning or such), and store it properly.
Suzie, don't do it. It's impossible to sharpen at home and while the manufacturer will resharpen it for you, it's a pain to wrap it up and send it in because the blade is so fragile. That being said, I have a Kyocera 6" Santoku and I like it. The coeffiecient of dynamic friction between the blade and what you are cutting is lower than it is for a metal knife. In other words, the side of the blade is naturally slippery so it appears to cut more easily.