itsastickup
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- Jan 11, 2017
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I've been hearing things that some modern ceramic knives are very tough and resilient to chipping and smashing.
It's been on my mind to recommend to my buddies cheap ceramic santokus to throw away after a year or so. £10 is just fine. Better still when they have dimpling. A standard chef's knife would do, however.
But the issue has always been their fragility.
Anyone know more about this? What might be the bottom end of the range for a tough, ceramic knife?
It's been on my mind to recommend to my buddies cheap ceramic santokus to throw away after a year or so. £10 is just fine. Better still when they have dimpling. A standard chef's knife would do, however.
But the issue has always been their fragility.
Anyone know more about this? What might be the bottom end of the range for a tough, ceramic knife?