by Ethan Ray » Wed Apr 08, 2009 12:39 am
I have seen a few small Kyocera knives for sale at Williams-Sonoma before.
Here's the deal with ceramic knives... you can't sharpen them yourselves.
You either get a new one or find someone who specializes in sharpening them (you're probably going to have to mail it out).
They can't take the type of abuse a steel knife will though.
You need to stay away from bones, anything hard, etc.
They are incredibly brittle, and if you're prone to dropping knives... you might be better saving your money.
A former co-worker of mine had a small 6" Kyocera that she used exclusively for herbs. Perfectly cut, ultra-fine thin chives, parsley, basil chiffonade, etc...
For someone who is a serious regular home (or a professional) cook, and can justify a knife for a specific purposes... then go for it.
If not, just get a nice knife that feels right in your hand, and (important!) is soft enough to easily sharpen yourself, but not too soft that it dulls every other week.
I used to swear by Wustoffs, but have switched to Japanese knives recently: they start sharper in general, and are easier to sharpen once the edge is gone
Speaking as a professional: One of the next knives I buy will be a ceramic knife for herbs.
Ethan Ray
I put vegetables in your desserts, white chocolate with your fish and other nonsense stuff that you think shouldn't make sense, but coax the nonsense into something that makes complete sense in your mouth. Just open your mind, mouth and eat.
