Ceramic blades

B

bile

Joined
Oct 10, 2002
Messages
18
Not much use for anything outside the kitchen but has anyone actualy tried one as a kitchen knife. Does the advantage of horrificaly sharp and almost unbluntable outweigh the problem of having something so brittle?
I was wondering about getting myself one of the nice zirconium carbide chef's blades

Bile
 
Cheers,
having read that I'll give it a miss and stick to my array of cleavers and the 18 inch liability that someone bought me last year - wonderful japanese made knife, it's just that we have a very small kitchen.
Bile
 
I found my kyocera to be considerably sharper than the other Solingen knives I have. Unfortunately it was dropped and the point broke and the edge chipped. :(
I'll have to replace it.
 
Alarion :

Unfortunately it was dropped and the point broke and the edge chipped. I'll have to replace it.
Click to expand...

You can regrind them on an ordinary sander or grinder, so if it isn't too badly damaged you might want to consider it. Just use a fine abrasive to prevent large scale fracture. It is slow, but only a few times more than steel. It also might be covered under the warrenty you might want to drop them an email.

-Cliff
 
I have yet to see a ceramic blade that can be made as sharp as a properly honed steel blade. They generally have to have fairly obtuse bevels to prevent the edges from chipping under use. They do hold an edge longer than steel blades, but that edge is definitely not as sharp. Take care.
 
Originally posted by bile
Does the advantage of horrificaly sharp and almost unbluntable outweigh the problem of having something so brittle?
Click to expand...

If ceramics were that good, they would make great blades for safety razors.
 
You must log in or register to reply here.
Back
Top