Misc Anyone Have Kyocera Ceramic Knives? - Page 2

**Donger** · 02-09-2009, 06:45 PM

I'm tempted to pick up a set of these to replace my older Henckels:

http://www.kyoceraadvancedceramics.com/

Anyone have any of these? If so, comments would be welcome.

Thanks.

**mikeyis4dcats.** · 02-09-2009, 07:07 PM

Quote:

Originally Posted by Donger

I have no desire to cut through cans.

that's un-american or something

tmax63 · 02-09-2009, 07:08 PM

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

**Donger** · 02-09-2009, 07:08 PM

Quote:

Originally Posted by JimNasium

What's your issue with steel? Do you have a carbon aversion?

I'm iron-intolerant.

**mikeyis4dcats.** · 02-09-2009, 07:11 PM

Quote:

Originally Posted by tmax63

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

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.

kstater · 02-09-2009, 07:15 PM

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

**Fire Me Boy!** · 02-09-2009, 07:31 PM

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.

**chiefforlife** · 02-09-2009, 07:32 PM

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.

Dayze · 02-09-2009, 08:53 PM

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.

RJ · 02-09-2009, 09:03 PM

Donger, were you happy with your Henckels?

MagicHef · 02-09-2009, 09:19 PM

Quote:

Originally Posted by mikeyis4dcats.

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.

That's why the tips are typically rounded.

**DeezNutz** · 02-09-2009, 10:06 PM

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

Fish · 02-09-2009, 11:25 PM

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.

**OnTheWarpath15** · 02-09-2009, 11:37 PM

Quote:

Originally Posted by DeezNutz

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

I have the Classics, and love them.

**DeezNutz** · 02-09-2009, 11:40 PM

Quote:

Originally Posted by OnTheWarpath58

I have the Classics, and love them.

There it is.

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

**Fire Me Boy!** · 02-10-2009, 06:05 AM

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

02-09-2009, 06:45 PM
Donger "Think BOOM!" Join Date: Nov 2003 Location: 33.675° N 106.475° W Casino cash: $6809900 VARSITY	Anyone Have Kyocera Ceramic Knives? I'm tempted to pick up a set of these to replace my older Henckels: http://www.kyoceraadvancedceramics.com/ Anyone have any of these? If so, comments would be welcome. Thanks.
Posts: 191,135

02-09-2009, 07:08 PM	#17
tmax63 Veteran Join Date: Apr 2007 Location: Colorado Casino cash: $453600	Ceramics are extremely sharp but also extremely brittle. The blades don't flex (like a fillet knife would), they snap. __________________ An armed member of society is a citizen, an unarmed member is a subject.
Posts: 3,994

02-09-2009, 07:15 PM	#20
kstater Custom User Title Join Date: Jan 2007 Casino cash: $-1693437	So...how long can you use them before shipping them off to be sharpened? I presume I can't use my normal knife sharpener.
Posts: 40,007

02-09-2009, 07:31 PM	#21
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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.
Posts: 35,253

02-09-2009, 07:32 PM	#22
chiefforlife Colorado Chief Fan Join Date: Feb 2006 Casino cash: $5493147	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.
Posts: 5,717

02-09-2009, 08:53 PM	#23
Dayze Resident Glue Sniffer Join Date: Nov 2003 Casino cash: $1699358	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. __________________ Life is 99% inspiration, 1% Perspiration, and 1% Attention to Detial. RIP & Godspeed: Saccoppo Lonewolf Ed Fire Me Boy
Posts: 37,463

02-09-2009, 09:03 PM	#24
RJ Supporter Join Date: Oct 2000 Location: In a shotgun shack Casino cash: $9895202	Donger, were you happy with your Henckels?
Posts: 14,940

02-09-2009, 11:25 PM	#27
Fish Ain't no relax! Join Date: Sep 2005 Casino cash: $-1481081	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. __________________
Posts: 48,889

02-10-2009, 06:05 AM	#30
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	As good a knife as the Wusthof is, it doesn't hold a candle to some of that Japanese steel I linked.
Posts: 35,253