[Scottintexas]

I may have been living in a closet for a long time when it comes to knives. I just read about a chef who uses ceramic knives. I did a search on Google and sure enough you can buy ceramic knives everywhere! Are they any good? I know they are very expensive! I only have a couple of good knives. I keep looking at buying some new knives, but without knowledgeable guidance I keep buying garbage. Even when I spend a lot on a single knife. So maybe these ceramic knives will fit my needs. What do you think?

[phatch]

Probably not. If you'd looked just a little further down in this forum you'd have seen http://www.cheftalk.com/forums/cooki...ic-knives.html

[yuns555]

it feels like your cutting with a sharp plastic knife. its really only good cutting vegetables. anything harder, like bones, may chip the knife.

[Harpua]

Yeah even cheese or a potato could chip the knife.

When I use my mom's ceramic knife I feel like the Hyacinth's neighbor when she uses her fine tea set on Keeping Up Appearances.

[Molnarious]

i have a few kyocera ceramic knives in my kitchen, i use at least one of them almost every day. i have tried other brands and these are far better. i have no problems with chipping them (other than the very tiny chips on the blade that are assosiated with normal ceramic wear) but certainly not on things like cheese and potatos, i just stay away from meat fabrication (leave that to high carbon steel blades). kyocera has awesome customer service and their resharpening service is very fast. so if you can stop yourself from tossing them around the kitchen like your steel blades and you can afford it, i recomend them.