anyone carry a ceremac knife as an edc?

[banditele]

Hello guys, When The ceremac knives were on all the covers of the magazines ;I finally broke down and bought a boker gamma. I was expecting a knife that was going to be razar sharp. Boy was I wronng.I contacted the company and was told by customer service that if the blade was made any sharper it would be prone to chip. they stated that the ceramic blade was designed to hold an edge longer than normal knives. I have since tradded it for a knife more to my likeing. Have the cermac knives inproved any ? Anyone carry one as an edc? , And if you do what do you think about it ?

 

[Cliff Stamp]

banditele :

[Boker]

I contacted the company and was told by customer service that if the blade was made any sharper it would be prone to chip.

Sharpness is a functional of edge finish, chip resistance is a function of edge angle and thickness - two very different things. Sharpening a blade generally makes it more durable, Boker is just propogating another knife myth. I use a Kyocera ceramic knife in the kitchen on a regular basis. They sell them very sharp, far better tha othe rproduction kitchen blades. It has a fine geometry also superior to most production stainless blades, and of course has no corrosion problems on fruits and such. For EDC, I don't use one, but have seen many and repaired a few. They are usually heavily damaged as it doesn't take much to chip the edge or break the point.

-Cliff

 

[.45acp]

I recieved a Boker as a gift when they came out. Dropped it a week later. Snapped the blade clean in two. Threw it away the same day.