Ceramic knives present a unique set of tradeoffs. On the one hand, they are sharp, lightweight and stainless. On the other, they are brittle and difficult to resharpen.
Let's take a closer look....
The hardness of ceramic means it can be made very sharp. This Kyocera, for example, will almost certainly be sharper than a high-end Wusthof or Henckels.
Ceramic is also stainless and lightweight. This makes for a very convenient knife -- no rushing to clean it the minute you're done chopping. And it won't produce fatigue after long food prep sessions.
Another great thing about ceramic is that it retains its edge for a very long time. So much so that you'll probably never need to worry about resharpening it. When you do need it resharpened, you'll need a professional since ceramic is tricky to resharpen.
Now for the downsides:
Because ceramic is so hard, it's also brittle. This has two consequences you should be aware of.
First off, ceramic knives can't be made quite as sharp as the sharpest high-end steel knives. The edge just can't be made that thin without breaking.
And second, it can shatter. Drop your ceramic knife on the floor and it's likely to chip or shatter.
This Kyocera knife is a quintessential ceramic blade.
Kyocera has been on the forefront of ceramic knifemaking for quite some time, and the Revolution Series is their latest offering.
The 7" blade is on the smaller size for a Chef's knife but you'll find longer versions available as well.
The handle is a contoured, lightweight, non-slip resin that should be quite comfortable in your hand.
If you're looking for a lightweight, sharp and maintenance-free Chef's knife, this Kyocera is an excellent choice.
If you're looking for the sharpest knife in the block that is guaranteed not to chip or shatter, look at a premium-steel Japanese knife like a Shun Classic.
Choosing kitchen cutlery is one of the most important decisions an avid cook can make. Knives are the among the most useful tools in the kitchen, but the range in quality and price varies greatly from one set to the next. Add shady salespeople and dubious marketing claims to the mix and buying knives can feel a bit like buying a used car.
For years, the only name in Kitchen knives were Wusthof and Henckels. Consumers were told that the best knife was one that could withstand the rigors of the kitchen. It had to be heavy, had to have a thick bar in the middle of it to protect the cook's fingers, and it had to be dishwasher safe. And since they were the only game in town, nobody thought twice about it.
It's natural to"better" it is. And additional pieces are often discounted when added to a set. "Why get the small set when you can get the large one for just a few bucks more?" the thinking goes.
Many hobbyist"new" feel. Do it right and you can extend the life of your knives indefinitely. Learn about maintenance before you buy knives and you can save yourself a ton of money.
Ever make cookies?"hardness". Hardness in kitchen knives is a good thing -- the harder a blade, the sharper an edge it can tolerate. Just like with cookies, though, too much of a good thing can be overkill. Blades that are too hard can be brittle and prone to breaking or even shattering. Ceramic blades have become less popular in recent years due to their brittleness. Drop a ceramic knife on the floor and you're out your $300.
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It's"http://www.cooksden.com/mac-professional-chefs-knife-8-mth-80-best-budget-chefs-knife/">8" Professional Chef's knife (MAC #MTH-80). It has two features that the Superior Chef's knives don't -- a half-bolster for a better balance and dimples (or "grantons"), to keep food from sticking to the knife.
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