Boker Ceramic Blades

[tim8557]

Does anyone have any experience with ceramic blade knives? They are very expensive but supposedly have an incredible edge that outlasts steel.

 

[kamkazmoto]

I looked at them and decided not to get one. It really wasn't that sharp and the blade is fairly fragile. If it gets dropped on the floor or in the sink there is a good chance that it will chip or break.

 

[shaldag]

I had their larger ceramic folder and manged to chip the blade with pretty everyday use. I don't think that they are great for carry. Their kitchen knives are ok for slicing. I would be afraid to use them for chopping or cutting harder root veggies. All in al, ifyou don't want steel, go with their Ti model.

Howevern none of them will take a razor edge like steel.

 

[tim8557]

Thanks...very meaningful as I was going to primarily use it in the kitchen. You just saved me a ton of money

 

[mete]

While the edge outlasts steel eventually it needs to be sharpened and that basically means sending it back. The typical european type knife , henckels etc is fairly soft ,easily sharpened but sharpen fairly often. However you can get some japanese knives such as the Shun knives that are harder and need sharpening less often.I recently got the agrussell version of the Shun, fancy and excellent steel, I'll give it the turkey test next week !!