|By momoreg on Monday, January 10, 2000 - 11:16 am: Edit|
Has anyone here tried ceramic knives?
|By W.DeBord on Thursday, January 13, 2000 - 05:00 pm: Edit|
Jeez, I don't know what they are unless your talking about a ceramic serving knive. Momoreg what is it's purpose? Is this a new product?
|By judymontreal on Thursday, January 13, 2000 - 05:39 pm: Edit|
I have the URL of a site which sells them. You would be able to read about the special features of this type of knife. I am reluctant to post it though, since I am not sure if that would be against the forum rules. George, would you please tell me if I may?
|By George (George) on Thursday, January 13, 2000 - 07:34 pm: Edit|
I don't mind if contributors here share with others, I just don't allow vendors to promote their wares. I'm kind of interested myself, I've seen the ceramic steels and they work very well, but I haven't heard of see the knives.
All the Best and thanks for asking,
|By judymontreal on Thursday, January 13, 2000 - 08:30 pm: Edit|
Good. Thank you. That address is:
Maybe I'm a bit of a dinosaur, but they would have to be pretty d--n good knives to get me away from my Tridents.
|By pam on Thursday, January 13, 2000 - 10:23 pm: Edit|
thanks for the site info. they're pretty pricey.i wonder what the difference in cutting is.is it supposed to be a cleaner cut or what?
|By momoreg on Thursday, January 13, 2000 - 10:27 pm: Edit|
I don't know, but I saw them in a kitchen shop, and wondered whether they were worth buying.
|By Gord (Gord) on Friday, January 14, 2000 - 03:20 am: Edit|
The December issue of Wired (in their expensive gadget gifts section)showed a Kyocera KC-200 ceramic knife (www.kyocera.com). Prices on-line seem to be about $175.00 . According to Kyocera ceramic Consumer Products page, the advantages are:
Ultra-Sharp Long Life Blade (months to years between sharpenings-but that's going to be based on use), Stain and Rust Proof, No Metallic Taste or Smell, Easy to Clean, Easy to Use (light, well-balanced), & five year limited warranty against breakage.
The feel of Kyocera's and Wired's information is that it's home market stuff, although some pros reputedly use them. They are apparently very brittle and chip easily. Also, they have to be shipped back to Kyocera for sharpening.
It is, allegedly, a razor-sharp cut but it would seem the high risk of damaging the knife may not make the expense worthwhile.
|By momoreg on Friday, January 14, 2000 - 06:36 am: Edit|
That's the answer I expected-- . It's like an emerald. Super expensive, you'd love to show it off, but it's too fragile to ever take it out of the drawer.
|By judymontreal on Friday, January 14, 2000 - 10:57 pm: Edit|
I have had the same 10-inch chef's knife for about 15 years. I use it for everything. Today I chopped the backs off about 75 chicken legs. One stroke right through bones without a hitch. I wouldn't want to try that with a ceramic knife.
|By Charles on Sunday, January 16, 2000 - 12:45 pm: Edit|
Go to the above link and search for Kyocera.
|By gswank on Tuesday, January 18, 2000 - 01:49 am: Edit|
I'm looking for a mid size mixer. My kitchen aid isn't big enough for most of my doughs, and I don't need a 22qt., is there something in between 10 to 15 qt. maybe.
Chef Nobody in Alaska
|By Andapanda (Andapanda) on Wednesday, August 04, 2004 - 07:00 pm: Edit|
I knew of a chef who had a ceramic knife(he did not mention if it was a Boker or Kyocera) and he said it was great, really sharp!--until it fell to the floor...;-(
|By Andapanda (Andapanda) on Wednesday, August 04, 2004 - 07:29 pm: Edit|
Since you originally posted this question, Boker has developed a new generation of ceramic knives that are better than the first-generation of ceramic knives called Cera-Titan I, II, III, Ziracote:
Kyocera is the other major manufacturer of ceramic knives:
However, they appear to be the first-generation of ceramic knives. Unfortunately with these Kyocera knives, you will have to return them to the factory to be re-sharpened, or take it "to a qualified knife shop with a powered diamond sharpening wheel."
Do not test the law of gravity with them, and they should be serviceable for quite a while.
|By Artisanbaker (Artisanbaker) on Saturday, August 07, 2004 - 01:22 pm: Edit|
i personally like chefs choice knives but have a friend who loves his kyocera. sharp, but i like a little more weight.
|By Chefgibz0 (Chefgibz0) on Saturday, August 07, 2004 - 01:59 pm: Edit|
I had a Sous Chef once that had a pairing knife made by kyocera. looked a lil flimsy to me and he said that to get it sharpened you had to send it back to the manufactuer. Sorry but that is a lil inconvenient to me.
Andapanda, if memory serves me correct I talked to a knife merchant........ and he said that boker blades are made by kyocera. Boker just make the handle and attaches. Also, kyocera does not make a boker blade with a full tang.
|By Andapanda (Andapanda) on Thursday, August 19, 2004 - 06:43 pm: Edit|
If the truth be known, kitchen cutlery manufacturers sub-contract or contract with other manufacturers to manufacture partially or wholly cutlery for them. I know of several manufacturers by name who sub- or contract with one another to manufacture cutlery for them to sell as their own product lines. However, I do not wish to name names for legal reasons. (I could tell you my opinions off this forum.)
I seem to have read possibly on the old WFP forum, but cannot locate the exact thread, that a man claimed to have visited the factory which had produced Henckels cutlery on one assembly line, while it also had produced Wusthof-Trident cutlery on the other assembly line.
I'd be delighted to discuss philosophy and cutlery with you off this forum. Please e-mail me off this forum.
|By Craig001 (Craig001) on Monday, August 07, 2006 - 12:10 pm: Edit|
First post, so excuse any etiquette faux pas. I have the Kyocera Ceramic Santaku (6") and their parer (3.5"). I really like them both. Don't need sharpening and if they do you send them back to manufacturer with $5 IIRC. They are sharp when you get them.
Cons - don't drop them on the floor, don't use them for chopping really hard product (bones and the like) or use them as a pry bar. They will chip or snap.
After two years of ownership I have not had any issues.
Kyocera makes a black oxide blade that is supposedly a little stronger, but it is more expensive.
All in all, these knives are nice to have around but I will never give up my Henkels that were the first "real" knives I bought in the 80's after getting a decent paying job. Now I don't think I would buy Henkels again, probably Wustoff.
|By Cheftim (Cheftim) on Tuesday, August 08, 2006 - 09:37 am: Edit|
Glad to have you Craig,
Do you use your ceramic knives in a professional setting? I worry about all the time if they were in the kitchen and not in a drawer someplace.