This thread needed resurrecting. Why? Because these days you can buy ceramic knives for a very reasonable price. I went to a Food Network show a handful of years back, and one of the vendors was selling ceramic knives for a few hundred per knife. I walked away. However, I recently picked up a ceramic paring knife for under $20 and like it so much, I went and bought a ceramic chef's knife, too. I'll be the first to admit that I baby those knives like they're glass, because they are. After use, I immediately wash, cover, and put away - - - before I even eat or finish fixing whatever I'm cooking that I used one of those knives for. No flicking water off a blade, as that flick might turn the knife into garbage. However, given that you can now buy them at a very reasonable price, you're not going to freak out if you do break one. I haven't tried cutting meat with one yet, but believe it will not be a problem as long as I'm strictly cutting soft tissue. I wouldn't bother trying to cut through bone with one, though. A couple things to know are that you cannot cut on a glass cutting board and these will never go into a dishwasher. Also, refrain from cutting open packages with them. If you have no measure of self-control, these knives are not for you. I admit it, it's all true.
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What else is true, though, is that these knives are very sharp and a joy to slice with. You want potato slices so thin you can see through them, without getting out a mandolin or food processor? Use a ceramic knife. Tomatoes, chiles, cucumbers, hard winter squash, any kind of veggie or fruit, no problem. I'll admit to having accidentally sliced into my fingernails a couple times, which was astoundingly easy to do. It was a good thing my nails were somewhat long at the time.
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If you've been curious about them, now is a good time to give one a try. Just make sure you respect the blade!