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littlewonder -> RE: Knife Advice (4/20/2013 8:32:00 PM)
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ORIGINAL: shallowdeep
quote:
ORIGINAL: littlewonder
Ok, she just said that her favorite are Kyocera knives. Apparently they are a ceramic knife, light but yet extremely strong and sharp. The only downside though is that you have to sharpen them with a a diamond wheel. Or you can send the knives to Kyocera for sharpening.
I have a couple of ceramic Kyocera knives. I'm pretty happy with them, but they do have downsides beyond the difficulty in resharpening. While the ceramic is "strong" in the sense of being resistant to compression, its not flexible in the same way steel can be, meaning it's easier to chip or break the knife blade. As a result, you can't use them to cut hard objects - frozen foods, meat with bones, even hard bread crusts are all off limits, so they aren't as versatile. You also need to avoid prying or twisting and probably shouldn't throw them into a drawer without a protective sheath. That said, they do have an extremely sharp edge that they retain for a long time and they are great for things like vegetables. I wouldn't call it a downside, but the sharp edge does mean you need to exercise a bit more care when using them than with most knives as it takes almost no pressure to cut yourself.
Like Hillwilliam, I like Chinese chef's knives. They're versatile, and the big blade is convenient for quickly scooping mounds of chopped stuff up from the board into a pan or wherever else you need it. Quite possibly atypical, so take it for the single data point that it is, but my one experience owning a Chicago Cutlery knife was mediocre.
Yes, my daughter did just mention that to me about Kyocera. She said they can chip and the pointed edge can break off if you're not careful. She said you do need to be more conscious when using them. But she still seems to to like them a lot and she's the type of person who takes pretty good care of things these days since she's now the one paying for them lol.
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