Have any one ever used ceramic knife? Super Cool!

[naia]

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?

[NO ChoP!]

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....

[knyfeknerd]

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.

[EdipisReks]

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.

[pitonboy]

This has got to be a trol, fellas!

[chinacats]

My knives don't brown food either...and mine are carbon and capable of being sharpened! Pitonboy has to be right...troll...

[cclin]

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

[ThEoRy]

But guys, its healthier! Lol

[knyfeknerd]

Yeah but can you leave it in the oven like a cutco?

[ajhuff]

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