will you pick ceramic blade folding knife than other material ones

i have the same knife wow, i liked it for a while. once it got dull and chipped a few times it ended up in the junk drawer.. tried numerous times to get it back to my happy level of sharp and no can do.. i can get it to paper slicing but not shaving.
that said the make for great kitchen knives, but not so much as an pocket knife for me..
 
How so? To me my kitchen knives need to be just as sharp as my pocket knives, or maybe even sharper. If they are not sharp enough, I sharpen immediately. If I cannot make them sharp, they go to the junk box.

And to the op, no - I will never choose ceramic knives over steel knives.
 
Our EOD techs get issued the small folding ceramic knives...at least they used to until they began to understand the limitations of them, now they issue, predominantly, Benchmades...steel. The novelty of the ceramic blade for an EDC folding or fixed blade knife is really the only benefit. I had one of the original MAD Dog ceramic frequent fliers. It chipped easily, was never as sharp as steel (sharp in this case being able to cut fibrous materials with ease, even new out of the box) but was very corrosion resistant, obviously. In the kitchen, Ceramic knives have one distinct benefit over steel, as they do not impart any unwanted flavor to a particular food, say a metallic flavor to fish or citrus, because they are chemically inert.
 
Bought an Anti Grav primarily for the novelty of it; super sharp, incredibly light and well made enough to carry once in a while. I also had an Infinity when they first came out decades ago; crude compared to the Anti Grav.
 
ezpeachy.coolhand said:
I got your point, knifes are made to help do something, but ceramic blade knifes can also do lot of things with its high hardness, one more thing, i won't try to make love to it LOL
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What can they do with their high hardness other than chip?

Maybe you can cite an example of how a ceramic blade functions better than a steel one?
 
Never. Any perceived 'advantages' of ceramic blades are offset by their disadvantages. I've never even had steel knives negatively affect the way my food tastes, as far as I could detect. Then again, in the kitchen I use Victorinox/Forschner kitchen knives. They are durable enough, take good edges and are easy to resharpen when necessary; I don't need a brittle novelty wonder blade that "never needs sharpening". I would be even less inclined to have a folder in ceramic than a kitchen knife.

Jim
 
marcinek said:
What can they do with their high hardness other than chip?

Maybe you can cite an example of how a ceramic blade functions better than a steel one?
Click to expand...
I use Benchmark ceramic utility blades at work for cutting cardboard. There is no steel blade that can approach the longevity of the ceramic, as it will last for MONTHS compared to its metallic counterpart.
Only drawback is hitting a staple or fastener; ceramic chips very easily. Also, the ceramic blades are expensive and not easy to find.
 
I would NEVER choose a ceramic blade, over anything else. In fact, I would never buy a ceramic blade again. You drop it, it breaks.
 
My dad has a couple....I dropped one on a tile floor.....it didn't shatter.

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Have ceramic cutting blades for some of my hair clippers, it's nice.. cuts cleaner longer than steel cutting blades due to the edge retention but never had a ceramic knife.
 
marcinek said:
What can they do with their high hardness other than chip?

Maybe you can cite an example of how a ceramic blade functions better than a steel one?
Click to expand...

They don't set off metal detectors...

That said, I don't need to sneak a knife in anywhere. I'll stick with steel thanks.
 
I owned two ceramic folders in the 80's, a Boker and a Spyderco Tak Fukata. They were very sharp but the edge was so smooth it would not cut many materials well at all. You could slice a finger but not paper.
 
If I consider hourly minimum wage and how much time sharpening steel takes over the year those cheap ceramic knives could make sense for cutting. Not chopping and prying!
I had 3 and for a year they didn't need sharpening. One dropped on tiles and didn't break.
Once they dulled I couldn't sharpen them. Buying new would make sense but I dislike wasting, dont mind sharpeninh, and went back to steel only.
 
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