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May 9, 2009 01:48 PM

ceramic knives

Does anyone have experience with and opinions about ceramic knives? I was watching Ming Tsai on TV and am talking about the kind of white ceramic knife that he is seen using.

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  1. No experience with ceramic knives, but Ming Tsai promotes them.

    1. I've had a 6 inch white ceramic knife for about 4 is my favorite knife, even over my Global ones. It holds an edge for ages, but it's difficult to find places that are trained to sharpen them.

      1. People have said they're nice and sharp generally, and don't dull with fruit acids, etc., like some other knives purportedly can. But some have mentioned you can't be a klutz and drop them - something about their strength being only in the direction of the cut and at least a little fragility otherwise.

        2 Replies
        1. re: Cinnamon

          There's a youtube video of someone chucking around a kyocera, and it doen't appear to be visibly damaged. Not the best idea though

          1. re: Cinnamon

            I've recently bought one and found that it is great for cutting most things as far as you stay away from any bones / similarly stiff items.

          2. I've used the Kyocera ones. They are light weight and stays sharp longer than my Global, Henckel or Wustof of similar size. Great for chopping, dicing and carving. But they are expensive and brittle. I've seen 2 knives shatter from falling into a stone sink and falling on the floor. I'm hard on my knives and don't treat them well so I've avoided the temptation of purchasing ceramic.

            1. The Kyocera paring knives are great but fragile--not a quality I value in a paring knife meant for regular and sometimes rough use. Got one as a gift and busted it inside of a year after a drop to the kitchen floor.

              2 Replies
              1. re: Kagemusha

                I have to say though, although dropping a kyocera on a floor could well bust it, the same is true of other knives. They could easily be damaged to the point where they need to be extensively ground down, but I've also heard of two separate instances where global knives have been damaged beyond repair after less abuse. Possibly a design flaw in those two cases, but still.

                1. re: Soop

                  The most common break in a metal knife is the tip. A new tip can be formed with a coarse stone and then the edge can be finished and sharpened. Ceramics are very sharp and as been already stated brittle. They can be sharpened on diamond stones. For someone looking at a knife that can stay sharp for a long time and who has little interest maintaining the edge the ceramic is not a bad choice. You can send it to the manufacture for resharpening. Not on must have list but I understand the draw.