Kyocera Ming Tsai ceramic 5.5"

T

Taz

Knifemaker / Craftsman / Service Provider
Joined
Apr 28, 1999
Messages
2,404
I got one of these finally. I had it for a few weeks and still love it. For slicing boneless meats, veggies, fruits, etc, it is in its element. The edge is wickedly sharp and polished and just glides thru stuff and the thin blade is nice. The grinds arent the best and the grinding marks from the wheel are still visible, but it just slices so well. The light weight is nice, too. All in all, this knife is just great for the tasks it is designed to perform. Metal kitchen knives are much more durable for cutting bones and stuff, but I will always have a ceramic knife or 2 in my kitchens.
 
Have you tried it on some fruits and vegetables that can be difficult to cut with a polished edge like slightly over ripened tomatoes and fruits.

-Cliff
 
I tried a regular tomatoe, and was able to get really thin slices, but I haven't gotten to try it on really ripe fruit yet. Its a polished edge, so I don't know how it will perform, but it is a very precise edge. I don't usually eat tomatoes, so i'm not too worried :)
 
I use a Kyocera kitchen utility knife all the time. Very fine edge geometry and thin blade. It cuts everything well except less than perfect tomatoes and plums, probably other similar fruits and vegetables as well, but I don't eat much of the exotic ones.

-Cliff
 
Ads for the ceramic blades also tout that it doesn't impart a metallic taste to certain foods as steel blades may have a tendency to do.

How will you guys be re-sharpening the blade? I was told that the manufacturer recommends sending the knife to some service provider rather than attempting to do-it-yourself.
 
It works great on vegetables like lettuce which don't react well to being cut with steel knives. For sharpening, I have seen best results with SiC sandpaper finishing with CrO on Mylar. You can also try diamond lapping paste. Most diamond hones are actually too coarse, however other have been pleased with the results of 1200 and even 600 DMT and Ez-Lap.

-Cliff
 
I finally got to cut some tomatoes. Pushing down, doesn't really do anything, but if you use a gentle rocking and slicing motion, it bites into the skin and then goes thru. Also, i tried slicing a long pork loin. I used the tip of the knife to slice thru the plastic wrapping, so the tip might be a good way to start soft tomatoes. Also used it to cut the casings off of thawed sausage links by using the tip. Worked fine!
 
Nope...this one has the white blade.
 
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