Ceramic Sucks!

T

tapedeck74

Joined
Jul 24, 2006
Messages
475
Hey folks,

I picked up a Kyocera pairing knife at a store called Homesense (Canadian equivalent of T.J.Maxx) a few months ago. It was dirt cheap so I figured I'd try it out as a novelty. I was aware of the fragility of ceramics so I only used it to cut extremely soft foods, like strawberries and the like. Nevertheless, after looking at the edge today under 30x magnification there was quite a bit of micro-chipping.
Needless to say, I will not be using it anymore. Piece of crap.

I'm writing this in case anyone is considering buying one. Don't!
 
Ceramic is good for two things in cutlery and that is detent balls in integral folders and ceramic belts for grinding.

STR
 
The bigger question not addressed in the first post is how did it cut both before and after the micro chipping you observed?
 
I have a small Boker Ceramic and I've used it for 15 years with no visible sign of wear, admittedly I only used it for cuttin' paper, string and some fruit but it always works fine.

Now it never shaved hair, but it's the only kife I have that cuts glass.:eek:
 
You can grind those knives with cleap stones, I have regound tips for example on cheap AO belts just like I have reground steel knives. It will just take a lot longer. Same thing for benchstones, though generally I would recommend diamonds.

For sharpening you need a high angle to get a good polish and a very fine stone, even 1200 DMT is fairly rough. There are micro-abrasives available to polish however which would do fine.

I have a utility ceramic kitchen knife, for those that have sharpening issues the ceramics do have advantages. They also don't react to foods and thus won't discolor lettuce and such. There is no problem sharpening them once you discover the power of the micro-bevel.

-Cliff
 
I have a kyocera ceramic chef's knife and have had no problems with it at all. It's hair popping sharp now just as it was when I bought it. I only use it for cutting meats and fine vegatables/herbs on a wooden cutting board. I have yet to send it in to kyocera (which is what is instructed) for a touch up. It does an excellent job at cutting sashimi/sushi which requires a sharp knife and a delicate touch. I really like ceramics. I'd like to get my hands on one of the Busse thin NICKS though. I'll bet those are some mean slicers too!
 
RoninPimp said:
The bigger question not addressed in the first post is how did it cut both before and after the micro chipping you observed?
Click to expand...

Well, I can't really tell a difference in sharpness, before and after.
But, even when new, I noticed it could not match the sharpness of my hand- sharpened steel bladed knives.
 
Ever wondered why only one company makes ceramic kitchen knives?

Cause they suck.

JMHO, YMMV,

-Michael
 
There is nothing wrong with ceramic, it just makes a better coffee cup than a knife blade.
 
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