chef knife crazies

It's a neat idea, but I wouldn't want to use ceramic since it's just too delicate. Also, sharpening them can be a little troubling. I'll stick to my Henckels and generic Chinese cleavers. At least that way, I know they're meant to hack through bone.
 
I picked up some ceramic blades at HF for cheap, they were really sharp and cut very very well. The ceramic being very smooth allows the knife to cut through thing easier than a metal blade(less friction) but you must watch how you use it or they will chip and break. I would say its worth it as long as your careful in your use.
 
personally, can't stand them.
Very fragile, especially if dropped. As far as being smooth, I polish the edge of my kitchen knives to a mirror finish, so not a big plus for me to go to a ceramic.
 
I've owned a set for over 10 years. Yes, they are cool to play with or show off, but they do not perform as well as decent steel knives.

It works best as a slicer, but can't compete against traditional steel for all other kitche knife uses.

Pros: Very good for vegetable slicing. Chemically inert easier to keep clean.

Cons: I have chipped my chef knife cutting hard-crust bread -that was a surprise.
Doesn't cut meat very well.
You can not chop with it because of how light it is.
Don't try to sharpen it yourself unless you have a diamond grinder. Typical home methods will only chip the edge -as I found out.
 
I had one several years ago. Its’ biggest advantages is being able to hold an edge for a very long time, and imperviousness to rusting, staining from acidic foods. The factory edge was somewhat obtuse and impossible for me to sharpen. As is, it provided no additional cutting benefits, yet less versatility than a comparable steel blade. It’s usefulness is limited to light board contact / slicing soft foods (fruits, veggies, fish, etc.) It didn’t do well harder texture foods (meats, root vegetables).

The blade is extremely brittle, so much so that it can shatter like glass if dropped, snap if torqued, chip on hard contact, etc. Despite delicate handling, I noticed the edge started chipping. I don’t know if sending it back to the factory to grind out the chips would have helped, but it seemed as though the chips developed into some sort of stress / hairline fractures. Eventually causing the blade to snap into several pieces. Similar to how a small crack in a glass windshield or iced over pond expands over time.
 
My wife has been hard enough on the $1,000 worth of Al Mar kitchen knives I foolishly bought her; I can't bear to think of what she would do to ceramic!

The next set I buy her will probably be Ginsu...
 
I've resisted the Creamics for a long time for all the reasons listed- my chef's knife was my dad's pre world war II - Robeson brand high carbon steel and quite hard... but it just won't quit. - I'm currently "trying" one of Wustoff's santuko's a 5" classic - and can't really say that the dimple grind hollowing [Graton edge (?)] makes much difference in releasing foods as they are silced.
Peace
Revvie
 
You must log in or register to reply here.
Back
Top