ceramic blades

Snow

Snow

Joined
Jun 3, 2001
Messages
2,233
what is he general consensus on the forums about ceramic knives? Have you ever had any? Are they very tough, etc.?

brandon
 
I have never owned a ceramic knife but I think the general consensus is that they aren't razor sharp. The edge lasts a long time but not forever and the blade is quite brittle. But I maybe wrong.
 
What I've heard is worse than what was posted there. A buddy of mine had a ceramic bladed boker and not only was it brittle, it wouldn't hold an edge either, and it took Boker a couple weeks to get it back to him after sharpening. Good old steel is still the best. I wouldn't waste my time on a ceramic knife. If you feel you have to have one, go for it. But there's better knives you could spend your money on.
 
I have heard unfavourable things about the Bokers. But what about expanding to include carbon fibre. What about the Mad Dog Mirage X series, for example? There are others too.

[This message has been edited by HJK (edited 06-06-2001).]
 
I don't know what the concensus is but I can tell you ceramic blades are uncomfortably light, chip easily, are not tough (they can snap because they are brittle,) don't take an edge as sharp as steel, will cut things you don't want cut like the glaze on your ceramic dinnerware and are difficult to sharpen. On the plus side, they hold their edge for a very long time. We sell gobs of them so they certainly are popular, though.



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Fred
Knife Outlet
http://www.knifeoutlet.com
 
thanks guys. i don't really want one, but ever since i joined the forum my knife-loving dad makes me ask stuff for him. at least he's not afraid to buy me alot of knives, lol.

brandon
 
After an unfortunate incident with a high school 'security guard' at a local park (wielding a hand-held metal detector), I picked up one of the Boker Gamma knives. It has become my every day carry and works well for me because it's very light and I really don't need to call on it much. I won't use it for tougher jobs where it might chip or torque easily, but it's handy for other little tasks throughout the day.

It's sharp enough for most jobs, but not razor sharp, and has not shown any sign of dulling, so I've been happy...and no more problems with untrained security dweebs.

CJ

By the way, for anyone who cares, I was nabbed for trying to smuggle a Leatherman Micra on my keychain into an amusement part. The knowledgable expert guard informed me that the Micra was, in fact, illegal to carry anywhere in the state. Wow...with dangerous people like ME on the loose...
 
As cooking knives they are favored by some chefs because many metals can change the flavor of food and you don't have this problem with ceramic knives. The better ones do seem to hold a usable edge for a very long time and my understanding is that they are getting more chip resistant.

As with most cooking gear they mostly gain popularity because of a well known TV chef who is using them.

If they start showing up at airports or schools to defeat metal detectors you can expect fully ceramic models to disappear in favor of ones with metal on the handles.
 
I worked in a restaurant where we had a few ceramic knives- none of us in the kitchen really used them for fear of chipping the edge/breaking them. Anyone who has ever worked in a busy professional kitchen knows that it's hot, loud & hectic & things are literally thrown around- it's not all Cooking Channel & Martha Stewart. We were told how expensive they were & the bad things that would happen to the unlucky soul who damaged the ceramic blades. They sat unused & are probably at the bottom of a drawer somewhere brand spankin' new.

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"Never give a sword to a man who can't dance" (Celtic Proverb)
AKTI# A000107
 
I just bought one on special at Cutlery Shoppe. You guys are right; the edge isn't razor sharp, but it's certainly sharp enough for cooking tasks. I was cutting the meat off of some chicken thighs and noticed that the edge bit intot he bone a little more than I liked. Because of the hardness of the blade, I'm only going to use it on a cutting board. I've been careful not to smack it on anything, but I have a feeling that could get old. Mostly, I bought it out of curiousity of the ceramic blades.

gm
 
I've used a Kyocera ceramic kitchen knife for about 4 years and I really like it for vegetables, fruits, and boneless meats. If treated well, they will last for a long time without maintenance. A wealthy friend let her two housekeepers/cooks use one and after about a year they had it looking like a finely serrated edge. I used a diamond hone and got it back in working condition (although the "serrations" were still plenty visible). She bought two more for her own use, but doesn't let the staff handle them.

I like the Kyoceras, but am not selling my hand-forged Murray Carter knives anytime soon. His kitchen knives have breathtaking edges.

DPD.
 
I was really surprised the first time that I looked at one. I assumed that from reading about them (atleast the manufacturer materials) that just touching the blade would make your skin burst open, but on the contrary they will not give you monkey arm. LOL.

If you can find one on sale they are worth the purchase from what I hear, especially if you are really into cooking.

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Jason Cadden
jc.gif

Webmaster
Smoky Mountain Knife Works, Inc.
jcadden@smkw.com
 
"Monkey Arm"?
That's a new one on me...

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"Never give a sword to a man who can't dance" (Celtic Proverb)
AKTI# A000107
 
I have Boker Infiniti and I can confirm it really chips easily.The blade sharp but in different way- cuts well part of materials and part not.
 
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