anyone know much about kyocera ceramic knives
Discussion
spotted these at the weekend and they look great granted you can use them on bone etc but the fact they supposedly dont need sharpening for years and if/when they do its a free sharpening service you just pay for postage
im always sick of having blunt knives but saying that we dont sharpen the ones we have as they are only cheap really
anyone have any input on this at all ?
im always sick of having blunt knives but saying that we dont sharpen the ones we have as they are only cheap really
anyone have any input on this at all ?
Suspect this'll be moved to food before long.
I'm not familiar with that specific brand, however I do have a set of ceramic knives. They're sharp, that's about their only positive USP in my opinion. They're far too light for me - I prefer a bit of weight in a knife, ceramic ones are usually more akin to razor sharp plastic cutlery to my ham hock fists.
Also, they chip VERY easily, and once they do in one or two places along the blade they're useless at holding a good line and cutting well. You can't use them on glass or marble chopping boards, well, you can but you're not supposed to. They are, therefore, a pain in the arse if you're anything like me - my trusty Henckels and Wusthofs get dumped in with the pots, pans and plates in the sink and washed with everything else, and they're still brand new looking and razor sharp. My ceramic ones are sat in the draw gathering dust, though I've found one to be excellent for opening parcels in the warehouse.
I'm not familiar with that specific brand, however I do have a set of ceramic knives. They're sharp, that's about their only positive USP in my opinion. They're far too light for me - I prefer a bit of weight in a knife, ceramic ones are usually more akin to razor sharp plastic cutlery to my ham hock fists.
Also, they chip VERY easily, and once they do in one or two places along the blade they're useless at holding a good line and cutting well. You can't use them on glass or marble chopping boards, well, you can but you're not supposed to. They are, therefore, a pain in the arse if you're anything like me - my trusty Henckels and Wusthofs get dumped in with the pots, pans and plates in the sink and washed with everything else, and they're still brand new looking and razor sharp. My ceramic ones are sat in the draw gathering dust, though I've found one to be excellent for opening parcels in the warehouse.
Stu R said:
Also, they chip VERY easily
Second this - need exponentially more care than decent s/s knives. Have to say though, they are incredibly sharp (passed the dangling paper cutting test). Good to have one or two in the kitchen armoury but don't go 100% ceramic.Also, they can be pretty pricey.
Was the only cost for sharpening P&P? The only reason I ask is that I've seen a spanner set (this IS PH 
) that boasted a lifetime guarantee and free replacement if you broke/bent anything. This was on night-time tele-shopping TV (I have small children and there's not much else on at 5am... that's my defense) and when presenter #1 said "and you only have to pay an £xx admin fee to cover our costs of the exchange", a sum for which I'd expect to buy a complete new spanner. Presenter #2 gave him a look which would have killed most folk.
) that boasted a lifetime guarantee and free replacement if you broke/bent anything. This was on night-time tele-shopping TV (I have small children and there's not much else on at 5am... that's my defense) and when presenter #1 said "and you only have to pay an £xx admin fee to cover our costs of the exchange", a sum for which I'd expect to buy a complete new spanner. Presenter #2 gave him a look which would have killed most folk.Edited by FamilyGuy on Monday 20th June 16:23
What knife threads crop up from time to time, here's one http://www.pistonheads.com/gassing/topic.asp?t=101...
Your best bet is to actually go somewhere you can hold the knife & see which you like.
As Stu said, I like something with a bit of weight.
Your best bet is to actually go somewhere you can hold the knife & see which you like.
As Stu said, I like something with a bit of weight.
I'm a Kyocera ceramic fan, I have three, and they're excellent, however, I use them for what they're designed for, so am relatively careful.
Incidentally, I dropped one and it chipped on the end (first time i'd dropped), I wrote to Kyocera and they sent me a brand new one instantly. I'd dropped the cheaper one I had numerous times without event, so they must be dropped in a very particular way to chip easily.
Incidentally, I dropped one and it chipped on the end (first time i'd dropped), I wrote to Kyocera and they sent me a brand new one instantly. I'd dropped the cheaper one I had numerous times without event, so they must be dropped in a very particular way to chip easily.
Not Kyocera but Ikea do a pair for £35 if I remember correctly if you want to try a cheaper set first. My sister has a set and thinks theyre fab.
I bought a set (pair) from Aldi at Easter and they are great and were £7 and £10 each. They are light but I like that and you have to make sure they don't touch anything metal in the dishwasher.
I bought a set (pair) from Aldi at Easter and they are great and were £7 and £10 each. They are light but I like that and you have to make sure they don't touch anything metal in the dishwasher.
They are great, but as said before they can chip or break. I used one of mine (as it was to hand) to cut a chunk of Parmesan but the denseness caused a chunk to "pop" out like someone had taken a bite out of it! Saying that if you use them for their intended purpose they are second to none in the sharpness stakes. You can also by a ceramic blade sharpener from kyocera.
Have a Kyocera and wouldn't have anything else. But to be truthful, it's no good at bursting open the plastic bags that the lettuce and tomatoes come in - not pointed enough. But the cutting blade itself is great - cuts through inch thick steaks like cutting through butter, and the only knife I can use to get ultra thin tomato and cucumber slices.
I bought one out of curiosity.
It is sharp, but no sharper than my 'proper' knives http://www.japanesechefsknife.com/HDSeries.html and after about 6 months of use the blade is very chipped - I hate to think where the chipped bits ended up! On balance, I would say a good quality steel knife is preferable.
It is sharp, but no sharper than my 'proper' knives http://www.japanesechefsknife.com/HDSeries.html and after about 6 months of use the blade is very chipped - I hate to think where the chipped bits ended up! On balance, I would say a good quality steel knife is preferable.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff