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Are ceramic knives worth the try?

Mykola_Novik_36460

Hello all,

I've heard couple of recommendations about ceramic knives. People say that they are sharp as hell and last for ever. What do you think of ceramic knives for home use? Are they worth the try?

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Comments

Jack_Mayer_85396

@Brendan as someone who works in a kitchen store and sells knives every day, I have to say that your advice is right on the money!

Allen_Johnson_67197

I agree with @Brendan I went to a Williams Sonama and fell in Love with the Shun knives. I am now drooling over@grants knife (slicing) and may be adding it to my collection....

michaeltran

@Allen, check out Knifewear.com & Korin.com for some nice Japanese knives.

Allen_Johnson_67197

Thanks @Michael now I am drooling even more

ygarzon

i own one i i hate it. To light, no feeling and hard to sharpened. better go with japanese blade, like misono, or sakai. They are perfect and they stay sharp,,,,also think about getting a few waterstones

Mykola_Novik_36460

Thanks to all of the commenters. So far I'm using some cheap knives which I got from the friend plus some el-cheapo dry sharpening stone like the one on the right. The knives I got are quite dull, and I sharpened two thinnest ones, but I still need to overcome my laziness and sharpen the quite thick chef's knife. I was quite disappointed with the dented edge after the dry-stone sharpening, and I was quite hesitant to buy a $100-worth pair of wet sharpening stones to sharpen the relatively cheap knives, though considering that in home use stones will last for some dozens of years I will probably consider it as long-term anti-kitchen-frustration investment. :-)