ceramic blades

Ceramic does make for a good blade as the only thing harder is the diamond. Being hard also has drawbacks. It can chip easy if not used as intended. I have used some very sharp ceramic pocket knives. I have a Tak Fukuta Folder with Magnesium Handles. It has held its edge for years now but is not my EDC. I guess it can cause most people a problem when it requires a touch up on what to use to sharpen it with. Maybe a DMT diamond system would work. I think Boker has been into Ceramic blades for many years. I sure others here have more knowledge then me regarding ceramic blades. How do you want to use it?
 
Ceramic blades don't get very much respect around here. The main issue is durability. A ceramic blade, provided it is actually sharp to begin with (I've read about ceramic blades sometimes being dull out of the box), does last a very long time without needing sharpening. However, ceramic is extremely brittle. A lateral twist during cutting could fracture it. Hit a staple, and you've chipped the blade. And of course, never drop it. If it ever does need sharpening, you'll probably have to send it back to the factory.

If you want a ceramic pocket knife, smaller is probably better. Look at Kyocera's gents knives too.
 
Yes, the fragility of the blade is a big issue. If you're only planning on using the knife to cut, you'll be very happy with the knife. Until it gets dull, that is. While the Bokers are quite sharp out of the box, they won't stay sharp forever. And you can't sharpen them yourself. At all. (Not even with a diamond sharpener.)

Sharpening is not covered as part of the warranty, so you're stuck sending the knife to somebody else (and paying for it). The last time I checked, Boker was recommending an outfit in L.A. that was charging $25 a pop. This may or may not have changed since I checked.

I have a 2040; love the knife; wouldn't buy one again, though. Does that answer your question?
 
I want to buy 1,too.
It's really sharpness and easy to cut.
Many of my friend use it,and feel good.so I decide to buy 1 for myself.
 
There are so many steel knives that cut practically as well as any ceramic blade, and with none of the drawbacks. I have a Boker ceramic which is an interesting knife, but hardly worth using except under the most controlled circumstances.

Like so much of what we buy, collect, or accumulate, it's a great toy. :)
 
Actually,a ceramic knife is new to people who has not experience to operate.But the advantage we have to accept are the:
1. Rust resistant, high hardness, high temperature resistant, non magnetism
2. Sharpness and despite its wonderful lightness
3. Keep the purity of food, high density on the surface, easy for cleaning, perfect for protecting from bacteria.
4. Environment protection, without plumbum and other poison element, fashion & safety

(( Unauthorized selling and in the wrong forum. ))

(( Banned for spamming under two usernames. ))
 
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I've had some Boker ceramic paring knives for about 10yrs now.
They've held up very well and I've only sent them in for sharpening once.
I like the fact that when I use them to cut of veggies or fruit ahead of time for a meal, it doesn't turn the veggies brown.
I actually only use them for vegetables now when I do reach for them.
The chipping I had on mine came from me using them for de-boning chicken and the like.

But as others have stated, if you want dependability for all of your cutting needs, get a steel bladed knife.

I do have some Puma "Keramik" lockbacks though. Never used them, but they sure are pretty. :D

mike
 
I have a Boker ceramic kitchen knife. It doesn't feel sharp when you rub your thumb across it, but it is super sharp on paper, plastic, rubber, meats etc. Holds a good edge. I'd say it's a slicer and not a chopper. It has a rounded point (that looks to actually be a tip until you examine it closely) so not good for spearing/stabbing foods for stuffing or what have you.

I have a Jewelstik that I use to sharpen it, although you can send it to the factory for sharpening.

----------------------------------------------------
Zobair Bary
is a
disgrace to the knife industry
 
Planterz said:
Ceramic blades don't get very much respect around here.
Click to expand...
Well, a knife that can't be dropped, experience lateral torque, prone to chipping, slice much of anything tougher than a vegetable, and (for the vast majority) can't be sharpened by the user. What's not to respect?
 
I've had a visit to www.SPAM.com which arthurzpy said.there are many series on sales.They are the manufactory,I am not sure they will sell the knife to me only several.Where can I buy Fuboon brand in the US?who knows?

(( Since you ARE arthurzpy, neither of you is welcome here anymore. ))
 
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am i crazy, or does the list given above, and now below, describe stainless steel to some degree, except maybe for 2 but that is relative?

also: "it cuts through glass". how about this: http://www.youtube.com/watch?v=zApUSw0xsRY

But the advantage we have to accept are the:
1. Rust resistant, high hardness, high temperature resistant, non magnetism
2. Sharpness and despite its wonderful lightness
3. Keep the purity of food, high density on the surface, easy for cleaning, perfect for protecting from bacteria.
4. Environment protection, without plumbum and other poison element, fashion & safety
 
That was a pretty cool video....It makes me want to get one of those rescue knives and go to town on a junked out car.
 
yeah i was thinking the same thing. it could be fun taking out a car with a knife. :)
 
J.Mattson said:
It would be fun taking out a car with anything…
Click to expand...

Well, since you brought it up:

picture.php


Clyde Barrow's car (of Bonnie and Clyde fame.)
 
yup. i keep thinking of cybil shepherd (sp?) and lots and lots of really sharp bullets...
 
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