Have any one ever tried ceramic knife before?
It is extremely handy for boneless meat. In addition, it wont brown food and is much healthier.
What do you think?
Have any one ever tried ceramic knife before?
It is extremely handy for boneless meat. In addition, it wont brown food and is much healthier.
What do you think?
I have a few in the home. I really like the Kyocera parer. Great bang for the buck at under $30. They do eventually dull, and you'll need to invest in a pricey sharpener or take the time to send it off. Also, you can't thin it or tweak it at all. These are what the wifey usually goes to....
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
chefchristophermiller@yahoo.com
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I had one I bought about 10 years ago when they first hit the market. It was a really sharp and expensive(at that time) knife, but just too fragile for serious use. I paid about $200 for one the same size as in the top picture, but now you can get them at wal-mart for 20 bucks.
the knives suck. they aren't sharp, chip easily, and tend to be thick. the peelers are okay, but i still prefer steel, for the same reasons.
This has got to be a trol, fellas!
My knives don't brown food either...and mine are carbon and capable of being sharpened! Pitonboy has to be right...troll...
once in a while you get shown the light, in the strangest of places if you look at it right
I brought black Kyocera Revolution Nakiri six month ago. first, I think it is cool looking & very sharp!! however, after I used Japanese steel knife! then I realize what is real meaning of "sharp"......I never touch my ceramic Nakiri again
But guys, its healthier! Lol
Yeah but can you leave it in the oven like a cutco?
Yeah probably a spammers but a good question. I was wondering too.
I love ceramic peelers though. My Rösle left handed peeler arrived last night so I might changes my thinking.
-AJ
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