Any chefs out there with a KYOCERA ceramic blade KYOTOP knife? I want your take on the Zirconium blade and sharpness. Also durability. Any of you drop one? What happened? Did you ever send one back for sharpening? How long did it take Kyocera to get it back to you?
Unrelated: Have any of you used Japanese Ceramic honing "steels" on your metal knives? How long did the "steel" last? Did it break when you dropped it?
PS: My take on the ceramic honing "steel" is great.
Best in 2011,
Chef Jeff
Unrelated: Have any of you used Japanese Ceramic honing "steels" on your metal knives? How long did the "steel" last? Did it break when you dropped it?
PS: My take on the ceramic honing "steel" is great.
Best in 2011,
Chef Jeff