Ceramic blade knives

Does anyone use these for anything other than cutting sashimi?

All I use my Kyocera ceramic knives for is cutting raw fish and seaweed rolls.

 

No, but who cares what you use when your counter top looks like that. Quilted Maple?

 

I had a kyocera peeler and a madoline but they both ended up hitting the floor. I'm bound to drop a knife on some occasion so I have stayed clear of ceramic. I know of some wine reps that carry them to tastings to cut cheeses and swear by them fort that.

 

Somewhere I have a Kyocera ceramic Ming Tsai santoku. Used it many years ago, hasn't been seen in over 9 years IIRC?? LOL.

 

Tiger maple.

We spent days going through a specialty wood mill hand picking the tiger maple for the island eating counter. Across from it (against the wall and just out of the shot) is a built in desk/pastry/candy making area (it has lower counter) that has a flame cherry top...

Kitchen cabinets are cherry with maple interiors (lighter inside) and all furniture grade (finished on the bottoms of the upper cabinets).

Odd kitchen. It has 9 doors in it (6 entry/exit doors leading into/out of it and 3 storage ares with doors). Only 1 window but there are 2 skylights (BIG ones).

 

I got a couple of ceramic knives from Ikea and they were awful. Fairly sharp but the profiles and geometry were pish. Was also worried they'd get smashed in work

 

Tried some ceramic knives but they were nowhere as sharp as what I have now...

 

I have/had one from Aldi. It was comfortable to use, but not as sharp as I like to keep my carbon knives, and I was not sure how to sharpen it more. Plus my ex used to throw it in the wire dish rack, sink, dishwasher, so the edge was full of micro chips.

 

My wife loves the Kyoceras.
Sending them off for sharpening was rather inconvenient, so I sprung for the sharpener.

I used to tout their peelers, but they are plasticy and dont last in pro kitchens.

 

just gave away my last Kyoceras. Put an edge on it that will last my sister in law another 15 years, based on what she uses now

 

What did you use to hone it? DMT?

 

I can't think of ceramic blades without thinking of this YouTube video reviewing the Yoshi blade. Just watch the beginning and skip to roughly the 7 minute mark. It's golden.

 

Instant way to turn a ceramic knife into a serrated bread knife... just use ugly wooden spoon

 

Nope and no thanks.

 

Once again shows you get what you pay for.

 

That makes the mind melon hurt... And watching him use that peeler... I'm surprised he didn't end up needing stitches.

 

Brother in law had a Kyocera paring knife. dropped it on the floor and it broke about an inch off the tip.

 

It makes him nervous that the knife is so brittle. I mean, come on! If it can't cut through wood what use is it in the kitchen!


Golden line: "I kind of like the blade even though I broke it in 5 different places."

 

Kyocera ceramic knives = Expensive throw away knives.

 

I use my ceramics only for avocado - prefer steel for my ability to get it sharper than ceramic. I do have a couple of ceramic peelers that I sometimes use for tough pumpkin skins.