I'm kidding about the bricks

K

koli615

Joined
Jun 1, 2006
Messages
203
Anyone have some experience with the Kyocera KYOTOP series? They look pretty amazing (especially with those trouser-tightening damascus patterns)...but, are ceramics really the kinda thing you're going to want your entire set of kitchen cutlery to be composed of?

For me, it's kinda a non-issue because I didn't found Google, nor do I poop gold bricks...but it's just something I've been wondering about because those knives are fascinating to me.
 
sure they can hold an edge like crazy but the only thing i can cut is soft stuff and i can't touch bone with'em, can't chop with'em, can't drop'em... what is it good for?:jerkit:
 
yeah, 's what I pretty much figured.

Curiously enough...they don't make a fillet knife.
 
For the price of ceramics you can get kitchen knives from really good stainless steel...

Talonite (or other Stellite) might be thing I would consider for a second or two (before getting great steel ones for fraction of price) but ceramic not.
 
Try the Kershaw Ken Onion Shun. It's rockwell is higher than most chef's knives so you won't have to take a steel to them so often. It's got VG 10 in it mixed with another stainless steel and look like damascus.

cliff
 
You must log in or register to reply here.
Back
Top