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 cheap cause it'll 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 thee things chip – break very easily? Will it be ok in my bag getting tossed around with the other wooden and steel tools?
I already bought it, but was wondering how these things hold up in the kitchen.