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Ceramic knives

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Neilau

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Post Mon Jun 22, 2015 5:15 am

Ceramic knives

For those who haven’t experienced the “orgasmic” sharpness (blade freaks will know what I mean) of a ceramic blade the online Chinese emporiums are now selling small ceramic knives for $2-3.

If you do get one, know that they are very brittle, especially the edge which can theoretically be one molecule thick.

Back in the 1990s I purchased a Kyocera ceramic cooks knife for over $100. Because of its fragility it turned out to be impractical. I still have it in the collection. The other drawback is they are no good for cutting meat, as the smooth sides tend to stick to the meat and drag. For fruit and veg. they are awesome. I think a ceramic “cut throat” razor would be a winner. I’ve shaved with the one in the picture and still have, at least, half my face still attached. :D

For the low price of a couple of dollars you can now try one out. Don’t expect to pass it on to your children but it’s a small price to check one out. I wouldn’t get a set of kitchen knives (also on sale) for the reasons stated.

Anyone else experienced ceramic blades.

On a different topic. I notice that the emporiums are now selling cutaway pad locks to practice on for a very reasonable price.


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GWiens2001

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Post Mon Jun 22, 2015 6:38 am

Re: Ceramic knives

The trick to using a ceramic knife to cut meats is the same as for a steel knife... the meat needs to be in the 'deep chill' state. That is when the meat is at the temperature of 30 degrees Fahrenheit ( -1 degrees Celsius). The meat has a specific texture due to the lightly formed ice crystals, and it cuts like a dream. It won't stick to your knives.

Neilau is also correct about how fragile these knives are. Drop it wrong, and you have two knives. The tips love to break and the edges love to chip. If the knife has chips in the edge, throw it away! You don't want to swallow anything that sharp that will not digest!

Gordon
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Neilau

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Post Mon Jun 22, 2015 7:35 am

Re: Ceramic knives

GWiens2001 wrote:The trick to using a ceramic knife to cut meats is the same as for a steel knife... the meat needs to be in the 'deep chill' state. That is when the meat is at the temperature of 30 degrees Fahrenheit ( -1 degrees Celsius). The meat has a specific texture due to the lightly formed ice crystals, and it cuts like a dream. It won't stick to your knives.Gordon


Thanks for the meat tip -- Um..that doesn't sound right. :D

I'll have to resurrect the Kyocera and give it a go. I had only tried it on fresh meat.
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scudo

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Post Mon Jun 22, 2015 10:01 pm

Re: Ceramic knives

Ok for what it is worth this is my take on knives be it ceramic or metal. The biggest issue I have with both is my wife, give her any knife and you will be lucky if it could cut hot chocolate on a sunny day after a month or so. despite years of telling her not to cut on marble etc surfaces...only wood.

I have eventually managed to be able to sharpen knives after many years of trial and error, its a weekly chore but oh! the joy of just slicing through meat makes it worth the effort. I cannot say I have noticed the sticking to the knife syndrome. No doubt now that it has been mentioned it will become an issue :-(

I maybe wrong but I reckon a well sharpened metal knife is as good as a ceramic one, well for us amateurs anyway. I will try the meat tip though.
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mercurial

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Post Tue Jun 23, 2015 12:46 am

Re: Ceramic knives

Thanks for sharing that, Neilau! At that price, they're fantastic value.

My experience of ceramic knives is quite limited - their fragility, coupled with their high price, always kept me away from them. The one I have used was extremely sharp!

...Mark

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