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Ceramic knives in the kitchen?

post #1 of 3
Thread Starter 

Hey , Pantry cook Nick here (it's my first day). I've been butchering the seared ahi sashimi with both bread and 'pressed' chef's knife and decided to get a ceramic utility knife for the job. I went cheep, but it'l be borrowed and or broken soon for sure $18.

 

I've never used one of these except for the quick trial at some kitchen store in the mall... Do these things chip - break very easily? Will it be okay in my bag getting tossed around with the other wooden and steel tools?

 

I already bought it, but was wondering if any of you knew how these things hold up in the kitchen.

 

 

 

 

California Cook

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California Cook

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post #2 of 3
Quote:
Originally Posted by Mustaroad View Post

Hey , Pantry cook Nick here (it's my first day). I've been butchering the seared ahi sashimi with both bread and 'pressed' chef's knife and decided to get a ceramic utility knife for the job. I went cheep, but it'l be borrowed and or broken soon for sure $18.

 

I've never used one of these except for the quick trial at some kitchen store in the mall... Do these things chip - break very easily? Will it be okay in my bag getting tossed around with the other wooden and steel tools?

 

I already bought it, but was wondering if any of you knew how these things hold up in the kitchen.

 

 

 

 


I've also wondered this... How do they hold up? Is it just a gimmick?

 

post #3 of 3
Thread Starter 

for me it's survived one heavy pantry shift. So far so good.

California Cook

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California Cook

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