Do we really need to tell people to wash off wd40 from a knife before making food with it? some things are just obvious. I think these knives if they prove to be what they seem will work for the majority of the public. For people here who like to sharpen and to agonize over all the minute details these won’t work as far as gyuto go. I bought a few and if these will work as I hope I’ll buy them for gifts for friends and family. These are cheap enough where you can replace them every few years and never have to sharpen them. The smaller knives will work as is for anyone as these are petty size and balance, weight and grind are less relevant there.
The tests are to prove that these are different from other ceramic knives, that’s why they seem irrelevant to cooking. Everyone just keeps on saying how chippy ceramic knives are without reading or knowing anything about this new material. Roman just tried to show these are different, at least this is how it looks to me.
The tests are to prove that these are different from other ceramic knives, that’s why they seem irrelevant to cooking. Everyone just keeps on saying how chippy ceramic knives are without reading or knowing anything about this new material. Roman just tried to show these are different, at least this is how it looks to me.