cutlery ceramic knives

I'm a steel guy when it comes to knives and prefer the Japanese over the German steel knives. I have both but the Japanese is harder steel and thinner blades. I prefer the thicker German knives for meat. But the most important thing is if you like the knife you are using then that is a good thing whether its ceramic or steel. Here is a pic of my paring knives.
 
http://thehotpepper.com/topic/53049-on-cutlery/?p=1118252
 
SavinaRed said:
I'm a steel guy when it comes to knives ...
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Of course you are - it's been almost the only available material for centuries! LOL
 
I, too, love my steel super-sharps. But I was curious about the ceramic and, given that they're now available at prices that don't put them out of reach of the average person, and also super-sharp, I wanted to try them out. i now see them much like one sees saws and hammers - different tools for different jobs.  
 
Seriously - check this out - back in 2009 did anyone think they could get a ceramic knife for under $20?
 
What I really want to hear is other people's thoughts after giving ceramic a try. There are other threads, like Grant's excellent cutlery thread, where steel is already discussed. I'm not trying to overshadow Grant's thread, but discuss ceramic specifically here.
 
There is no way I would waste money on Ceramic knives. I am a knife fanatic and I still wouldn't.
There is absolutely no doubt that an edge on ceramic is the sharpest in the world next to Obsidian, but for home use they are rediculous. If I were a Sushi chef, that is all I would own but for everyday practicality, no way.

My 2¢.


Edit: WHAAAAT a post from 2009?!?! huh.
 
geeme said:
 
Of course you are - it's been almost the only available material for centuries! LOL
 
I, too, love my steel super-sharps. But I was curious about the ceramic and, given that they're now available at prices that don't put them out of reach of the average person, and also super-sharp, I wanted to try them out. i now see them much like one sees saws and hammers - different tools for different jobs.  
 
Seriously - check this out - back in 2009 did anyone think they could get a ceramic knife for under $20?
 
What I really want to hear is other people's thoughts after giving ceramic a try. There are other threads, like Grant's excellent cutlery thread, where steel is already discussed. I'm not trying to overshadow Grant's thread, but discuss ceramic specifically here.
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What brand of ceramics do you thing are decent ? I might try out a paring knife as I kind of collect them lol.
 
I picked up the Farberware at my local grocery store, and that's all I've tried at this point, other than those super-expensive ones I tried at the food show years ago. I'd actually say the Farber ware have been just as good.

And, yes, you do have a nice collection of paring knives there!
 
grantmichaels said:
i see the ceramics and are drawn to them, but someone here is hard on knives, lol ...
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I get it - I told my son he shouldn't even look at them, let alone touch them. But that's not entirely true, as I've let him use them when I was in the kitchen, too. If your curiosity gets up there enough to give one a try, get a paring knife. Even if it gets broken fairly quickly, you won't be out much more than the price of a movie ticket.
 
Scoville DeVille said:
There is no way I would waste money on Ceramic knives. I am a knife fanatic and I still wouldn't.
There is absolutely no doubt that an edge on ceramic is the sharpest in the world next to Obsidian, but for home use they are rediculous. If I were a Sushi chef, that is all I would own but for everyday practicality, no way.
My 2¢.

Edit: WHAAAAT a post from 2009?!?! huh.
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You know what they say - one man's trash is another's treasure. They're only a waste if they can't either be used for the intended purpose or be "repurposed" for another use. I am very happy with my purchases. 
 
And yeah, no need to start another thread - the title on this one is exactly what I looked for. The search function is very useful!  :P
 
I was given a few for x-mas and I think I ended up recycling them..lol what are you using the ceramic for that a steel blade wouldn't work for?
 
You'll note I did not say that a steel blade wouldn't work. Not at all. But I'll use a little different comparison to illustrate. You can mix ingredients to make, let's say peanut butter cookie dough, with a spoon. The spoon works, no doubt about it. Alternately, you can use a hand mixer, which also works. Or, you can use a stand mixer, which also works. Some people are happy using a spoon. Some are happy with a hand mixer. Others won't use anything but a stand mixer. Still others swap between mixing implements depending upon how heavy-duty a mixing job needs to be done. Similarly, I find myself reaching for the ceramic for some uses and steel for others.
 
FreeportBum said:
I was given a few for x-mas and I think I ended up recycling them..lol what are you using the ceramic for that a steel blade wouldn't work for?
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the #1 reason I would buy one would be to be able to peel off citrus zest in larger pieces that can be more easily filtered ...
 
i would say a distant #2 would be possibly for thinly sliced shallot for pan burgers ...
 
grantmichaels said:
the #1 reason I would buy one would be to be able to peel off citrus zest in larger pieces that can be more easily filtered ...
 
i would say a distant #2 would be possibly for thinly sliced shallot for pan burgers ...
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lol
geeme said:
You'll note I did not say that a steel blade wouldn't work. Not at all. But I'll use a little different comparison to illustrate. You can mix ingredients to make, let's say peanut butter cookie dough, with a spoon. The spoon works, no doubt about it. Alternately, you can use a hand mixer, which also works. Or, you can use a stand mixer, which also works. Some people are happy using a spoon. Some are happy with a hand mixer. Others won't use anything but a stand mixer. Still others swap between mixing implements depending upon how heavy-duty a mixing job needs to be done. Similarly, I find myself reaching for the ceramic for some uses and steel for others.
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So what do you find yourself reaching for the ceramic for over steel?
 
FreeportBum said:
So what do you find yourself reaching for the ceramic for over steel?
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I've only had one (now two) for a bit over a month. I find myself using ceramic for veggies and fruit all the time now, whether slicing or paring. I've pretty much retired my swivel-head peeler now. Let's take an acorn (hard) squash. I'd peel it with ceramic, but if I wanted to chop it in half I'd use steel. I may well then go back to ceramic, depending on how I wanted the sections cut up.
 
I've been thinking that some of the preference may have to do with hand size and/or strength. While not short, I have a rather petite build. My ring finger takes only a size 5 ring, which is usually classed as child-sized. I can see where that might play into it for me.
 
I dunno those ceramic knives are pretty sexy. I have never used one, but would like to get one.  
 
These extraordinary Ceramic Knives are made of Zirconia Ceramics. The material is sintered at a temperature of 1.500°C and at a pressure of up to 20.000 t/m2 (Hot Isostatic Pressing Process). The result is the KYOTOP Series in Sandgarden-Style.
 
kyotop_chefs.jpg

 
https://www.swiss-knife.com/en/kyotop-sandgarden-series-chef-s-knife.html
 
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