Ceramic knives

I've noticed on Simply Ming that the chef uses what I believe are ceramic knives. I can't help but think he handles them fairly gently from what I've seen. Just how tough or brittle are they? They also look light, so is reduced inertial mass any advantage when chopping?

I have a friend who has a friend who has a set of ceramic knives. So, when I heard this, I immediately went down to Uwajimaya to look for them. Lo an behold, there they were, in a floor to ceiling case under lock and key. I understand the tips are easily broken, and that they have to be sent to the manufacturer to be professionally sharpened (no charge to you). But, they are incredibly sharp and keep a finely honed edge for quite some time. I really would like to own one, but I am no a good candidate for this type of relationship.

I've not used them but what I've heard is similar to what Jo Ann wrote. They are supposed to keep an amazingly sharp edge through a lot of use but you have to be careful not to break the tips or chip the edges.

Moi aussi. I need my cookware to be bulletproof, I'm shockingly tough on all of it. Though the ceramic knives do look gorgeous...

I've used a small ceramic knife for a few years. I recently got a larger pair of Asahi white ceramic knives on eBay and gave the paring knife to my son. I have had no problems but I treat it very carefully. In between uses I put it into its plastic sheath and then into a box. You absolutely can't throw it in a drawer with other knives, and dropping it would be a bad thing.

I mainly used the paring knife for tomatoes, or other uses where the extreme sharpness is necessary. When I started making sushi rolls I would use the ceramic knife for slicing them into segments (after wetting the knife). Now that I have a small chef knife I've been expanding what I use it for a little.

You drop it, you break it.

My dad has a Kyocera chef's knife that is absolutely fabulous. Without question the sharpest knife I've ever used.

http://www.cutleryandmore.com/details.asp?SKU=10551

I've used Kryocera for years and love, love them. The sharpest knives you will ever own, and they stay that way. I disagree with Chef Carey, "you drop it, you break it" comment. However, you cannot use them to cut near bone or any heavy duty cutting you might do with a boning knife or steel knives. I use mine for chopping veggies and fruits, peeling, shredding, slicing some meats, etc. I have the Chef's knife and two sizes of paring knives and have dropped them many times on my hardwood floors, When I first got them, I was unaware as to how they should be used and I did chip two of them. We sent them back to the factory (they will tell you how to pack them) and within two weeks we got them back looking like new. I've been using them since. They are the knives I use the most in my kitchen and I do a lot of cooking. I reserve my steel knives for heavy duty work.

I have a small Kyocera chef, too. I used one at my folks last summer and really enjoyed it. They have a friend who works for Kyocera and he got me one. Bottom right. The rounded tip helps avoid breakage. I use mine much like Karen. It's fast and light.

We got a paring knife recently and the bumf 'advises' to treat it carefully. I kinda like it and it is good for veggies, but on balance, prefer our steel knives.

[Jenise]

I'm like Jo Ann--intrigued by the looks, but can't be trusted with anything chippable.

If I dropped it, it would break, I'd bet - my kitchen floor's slate.

If I dropped it, it would break, I'd bet - my kitchen floor's slate.

Yeah, I don't believe I've ever worked in a kitchen with a wooden floor.

If I dropped it, it would break, I'd bet - my kitchen floor's slate.

Yeah, I don't believe I've ever worked in a kitchen with a wooden floor.

Do you people often drop your knives on the floor?

If I dropped it, it would break, I'd bet - my kitchen floor's slate.

Yeah, I don't believe I've ever worked in a kitchen with a wooden floor.

Do you people often drop your knives on the floor?

Not really. But, in my 38 years cooking professionally my cooks and students did quite often. Some of them were even foolish enough to attempt to catch them in air. When they spent $125.00 on a chef's knife they didn't want it to hit the floor.

Not often, but I have been fumble-fingered before. I can step back real quick when a knife is falling towards bare toes. I sure don't try to catch it!

Not really. But, in my 38 years cooking professionally my cooks and students did quite often. Some of them were even foolish enough to attempt to catch them in air. When they spent $125.00 on a chef's knife they didn't want it to hit the floor.

Back when I worked in restaurants, I developed an extremely fast reflex which involved getting my foot under a falling object. If it was a plate or a glass that started to fall, I'd quickly get my foot under it to have a chance at preventing breakage. If it was something heavier or very sharp, I pulled my foot away just as quickly. It happened without thinking and I never made the wrong choice.

Never tried to catch a knife with my hands, though!

Not really. But, in my 38 years cooking professionally my cooks and students did quite often. Some of them were even foolish enough to attempt to catch them in air. When they spent $125.00 on a chef's knife they didn't want it to hit the floor.

Back when I worked in restaurants, I developed an extremely fast reflex which involved getting my foot under a falling object. If it was a plate or a glass that started to fall, I'd quickly get my foot under it to have a chance at preventing breakage. If it was something heavier or very sharp, I pulled my foot away just as quickly. It happened without thinking and I never made the wrong choice.

Never tried to catch a knife with my hands, though!

I know that move. Still use it.

There is a scene in Tom Sawyer where someone tosses him something while his hands are busy -- my memory is fuzzy, I think he is dressed as a girl, but is revealed as a boy when he clamps his legs together. The tosser(?) says that girls spread their legs to catch something, knowing that the skirt will act as a catchers mitt. Boys clamp their legs, because they wear pants.

I suppose that comes to mind because of moving ones foot this way or that. Occasionally I have moved my foot under something to realize that it was REALLY HEAVY and that wasn't a great idea. Like the stromatolite I keep in my office...

There is a scene in Tom Sawyer where someone tosses him something while his hands are busy -- my memory is fuzzy, I think he is dressed as a girl, but is revealed as a boy when he clamps his legs together. The tosser(?) says that girls spread their legs to catch something, knowing that the skirt will act as a catchers mitt. Boys clamp their legs, because they wear pants.

Damn, all those wasted dating years spending money and endless time when the goal could have been met by simply lobbing something at the girl.....

I have used ceramic knives but I don't think their sharpness is a fair trade-off for their relative vulnerability and need for 'back to the factory' maintenance. I can get a really nice edge on my non-stainless blades (my preference) and a few seconds touching them up before use is way better than a few days or longer waiting for a ceramic blade to return from the service depot.

These knives remind me of another sorta useless product I have used. It is an engine paint. Guaranteed unless you get oil on it. Wait a minute - oil, engines.....uh......I think someone missed the whole point.

These knives remind me of another sorta useless product I have used. It is an engine paint. Guaranteed unless you get oil on it. Wait a minute - oil, engines.....uh......I think someone missed the whole point.
Bill Spohn

The knives may be useless to you but to me and countless others who have "elderly" hands, or even my daughter -in-laws, who are tiny girls and have small hands, these knives are wonderful. If you chop a lot of veggies and fruits or slice chicken breasts, pork tenderloins, etc, having an extra sharp, and light weight knife is a plus. I use my Kyocera more than any of my expensive steel knives, which all have their purpose and I would not part with them either. No one missed the point, someone actually addressed it! Think outside the box!

Why did you just include all of Bill's forum data in your post?

Why did you just include all of Bill's forum data in your post?

The highlighting must have picked that up, unknown to me. It has been edited. What would we all do without your watchful eye to remind us of our errors?

No one missed the point, someone actually addressed it! Think outside the box!

My comment on misssing the point wasn't addressed to the knives but to the paint example I offered.

The knives clearly do have certain virtues, although I wouldn't have thought of the weight issue you mentioned. It is just that they also have some significant drawbacks - like my paint example.