that's un-american or something

Ceramics are extremely sharp but also extremely brittle. The blades don't flex (like a fillet knife would), they snap.

I'm iron-intolerant.

this is true to a point. the tips will snap off of you drop it just right, or if you use it to pry on something, but they won't shatter if dropped or anything like that.

So...how long can you use them before shipping them off to be sharpened? I presume I can't use my normal knife sharpener.

They're pretty easy to chip. Personally, I stay away.

I've become a HUGE fan of Japanese steel. Two things: They use a harder steel than Western knives (like Wusthoff, Henckle's, etc.). They use the harder steel so they can sharpen at a lesser angle, making it so their knives can get physically sharper than other knives, and hold their edge as a Western knife would.

I love Tojiro blades from www.japanesechefsknife.com. They're not terribly expensive, but very good. A good 8-inch chef's knife is about $90.

Another place, which is a lot of fun because they're great knives and beautiful to look at are the knives at Watanabe Blade | http://watanabeblade.com/english/

I bought a left-handed set from Watanabe, and I've been very impressed. The santoku from them is sweet.

My brtoher bought me my first Japanese knife a few years ago for Christmas. I've never looked back, and bought a number of others.

I do know that ceramic brake pads are better than semi metallic. No need to sharpen, either. Much less brake dust and very little brake noise.
I have never cooked with them.

we recently dropped $140 on a 18 pc Chicago Cutlery set; wow. Very sharp.
Normally the set was $279, but after 30% off coupon, and store sale we got it for 1/2 price.

I would endorse Chicago Cutlery; very sharp; built in ceramic sharpener in the block.

those Kycera ceramics are awesome though.

Donger, were you happy with your Henckels?

That's why the tips are typically rounded.

http://i44.tinypic.com/k1wf0o.jpg

Wusthof. Great knives. I prefer the Classic, not what's pictured.

http://www.abbottscookshop.co.uk/ima...of/4976_16.jpg

I wouldn't recommend ceramics, unless you just have money to blow. They're too much of a pain in the ass. They hold an edge for a very long time, but unless you're incredibly careful with the knife, it's going to get chipped up. If it where mine, I wouldn't let the wife or kids use it, and it would never go in the sink and certainly not in the dishwasher. They're really fragile. And you can't sharpen them unless you have a ceramic whetstone made for it.

Get good Japanese steel, and sharpen it right.

I have the Classics, and love them.

http://www.paulsfinest.com/image.php?productid=87

There it is.

Great ****ing knife right there. Money.

As good a knife as the Wusthof is, it doesn't hold a candle to some of that Japanese steel I linked.