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Small ceramic paring knives?
- Thread starter cbach8tw
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Sonnydaze
Gold Member
- Joined
- Jul 6, 2009
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- 11,700
Don't know paring knives. Have one larger Chef knife. Very sharp; holds the edge darned near forever, but can only be sharpened with great difficulty...maybe diamonds. Very chippy...stay away from bone or lateral stress.
Quite impressive when new. Your price seems ridiculous. Three for a cuppa and a donut!
Quite impressive when new. Your price seems ridiculous. Three for a cuppa and a donut!
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- May 9, 2002
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- 12,877
I bought a $30 3 blade set about 5 years ago. It came with a large blade, a utility sized medium one, and a small paring knife.
Of the three, only the pairing is left. The blades were just sort of molded into the handles. After a bit of firm downward pressure, the handle would split.
That said, the little pairing knife is one of my favorites. I use it to cut up food on ceramic plates that would damage my fine edge knives.
I like ceramic knives if they are cheap. I look at them as basically disposable blades that I don't have to sharpen. Afterall, I have a drawer full of super soft steel junkers that are about as dull as the backside of a butter knife. At least a ceramic blade keeps a usable edge.
Of the three, only the pairing is left. The blades were just sort of molded into the handles. After a bit of firm downward pressure, the handle would split.
That said, the little pairing knife is one of my favorites. I use it to cut up food on ceramic plates that would damage my fine edge knives.
I like ceramic knives if they are cheap. I look at them as basically disposable blades that I don't have to sharpen. Afterall, I have a drawer full of super soft steel junkers that are about as dull as the backside of a butter knife. At least a ceramic blade keeps a usable edge.
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- Jun 10, 2003
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- 15,288
There are two types of ceramic knives - cheap Chinese and Kyocera .Kyocera makes the best and they have two types , good and very good !! I wouldn't bother with the Chinese ! While you can sharpen them yourself it must be done without any scratches as those scratches are stress risers and can initiate cracks ! A littlecare and you shouldn't have a problem. A paring knife may be the best use for ceramic.
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- Feb 7, 2014
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- 1,590
I have a Kyocera 5" utility knife in the kitchen block.Slices tomatos so thin you could read a news paper through them LOL.
Mete is right about the two versions. The white blade ones are good but the black blade ones are the best. Also more expensive but worth it.
Not made for chopping or boning,great for delicate fruits,veggies, fish, etc.
Spend the extra money for the black bladed one, you won't be disappointed. They also offer sharpening service if needed.
Mete is right about the two versions. The white blade ones are good but the black blade ones are the best. Also more expensive but worth it.
Not made for chopping or boning,great for delicate fruits,veggies, fish, etc.
Spend the extra money for the black bladed one, you won't be disappointed. They also offer sharpening service if needed.
i have some cheapies i got at harbor freight many years ago. they have served me very well. when they got small chips in the blade they acted like serrations and kept cutting. i recently got a work sharp and some diamond belts and was able to sharpen them right back up. love ceramic for the kitchen.
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