Ceramic Knives 50% off

[modestninja]

I read an experienced fine knife user and seller say that you have to be very careful with ceramic knives because they are VERY sharp, and you can cut yourself easily clear to the bone if you are not careful. I think even he had done this.

Yes, ceramic is harder than stainless steel.

You can do that with any sharp knife. If you get a nice Shun or Mac or Global, etc knife they are just as sharp as a ceramic knife in my experience. From everything I've seen though, you're more likely to injure yourself seriously with a dull knife than a sharp one because you have to use so much force to cut with the dull one vs the sharp one.

That being said, whenever I freshly sharpen my nice knives, I end up with little nicks and super shallow cuts (aka: no blood ones) on my fingers from lightly touching the edge.

 

[SunRey]

Thank You!

 

[sygyzy]

If you want to use ceramic for cutting, keep it limited to things like vegetable peelers or paring knives. Don't bother with real knives.

 

[jhansman]

Wait a minute. Didn't we leave the bronze age for something better? Me? I'm sticking with Ginzu!

 

[SZLiao214]

They used to have this black ceramic sushi knife for 150 with these sales. I was tempted to get one buy they are now all gone.

 

[rsolomon]

They used to have this black ceramic sushi knife for 150 with these sales. I was tempted to get one buy they are now all gone.

You mean this one?

http://www.kyoceraadvancedceramics.com/knives/kyotop-series/8-25-kyotop-sashimi-knife.html

Richard

 

[Trailblazer]

Please take 25% off your entire order when you visit our website: www.KyoceraAdvancedCeramics.com and enter promo code: MOM at check out*. We offer a LIFTETIME WARRANTY which means for any reason, if we can't repair your knife, we simply replace. We also offer Complimentary LIFETIME SHARPENING. Send in as many Kyocera knives you own and we'll sharpen back to a brand-new factory edge.

Not as good as the previous deal, but thought I'd post it. I really like my Kyocera knife. They are known to be some of the best in this category. I bought an chinese cheapo and it's been ok, wish I could afford more Kyoceras. Thanks OP for the previous deal.

 

[dougp]

I'll post and say that I enjoy mine as well - I have the 6" chefs knife. I'd love to see them come out with a protective sleeve, though.

 

[lurk3r]

If you want to "test" a ceramic knife, Harbor Freight has a couple in stores for about $8 to $10. Some like them, others won't touch them, too fragile. Never use them against a hard surface.

I have had several, amazing for tomatoes, but the second the GF uses one on a plate it's full of chips. Still not bad for $5.99.

 

[rsolomon]

I have had several, amazing for tomatoes, but the second the GF uses one on a plate it's full of chips. Still not bad for $5.99.

ROFLMAO at myself reading this as "...the second GF uses one on a plate..."

 

[Pr0d1gy]

Quite sharp and stays that way. If you chop too hard it could chip or break. If you drop it then it's most surely done for.

If you're dropping your knives while cooking though you have other issues.

lol Yeah like missing toes.

 

[DigDog]

PROS:
1.) Ceramic Knives don't leave microscopic bits of metal in your food .... which causes your apples to turn brown and lettuce to wilt after cutting them.
2.) Ceramic Knives are harder then metal and don't need to be resharpened as often.

CONS:
1.) They are expensive.
2.) Lack flexibility so you can't bend them like a fillet knife.
3.) Not malleable/shock resistant like traditional stainless steel knives. If you drop it on the ground it will shatter like glass.
4.) Require Diamond tools to sharpen.

Basically, its an ideal knife for anyone pursuing a vegetarian life style or anyone that prepares sushi.

metal tools don't leave metal on your food, but contact with metal does speed up oxidation.
ceramic knives hardly ever require sharpening; most will go for a lifetime without ever needing it (seriously), but in case of chipping there is a sharpening service offered.

ceramic knives are a blade made of .. ceramic. hardness nearing that of diamond, they cut without ever going blunt; however, they need to be made sharp in the first place. kyocera aren't really that sharp, if you want sharp you need to get the even more expensive and delicate Kyotop (same brand, different set), which are also the only ones to have a proper tip (others have blunt tip).

ceramic is also fragile as ..well .. ceramic. it breaks if you bend it, drop it, or try to cut through a bone. they aren't meant to replace knives, they are meant to be an addition to a chef's set. when they do cut however, they cut splendidly .. and forever.

btw, the basic kyocera can be found on the internetz for £5-15, there's always too many in stock going on sales.

edit: why would i ever want a ceramic knife?

if you work with food and specifically, if you slice tomatoes ..
tomatoes' skin is a very tiny film of an incredible hard substance; you don't see it, but each time you slice one your blade goes severely more dull. this doesn't happen with ceramic knives, as they are substantially harder than the poor tomato (steel isn't).
so, if you cut tomatoes on a regular basis, it's totally worth it to spend $20 on a knife kept for that sole purpose, it makes the work so much faster.

 

[Dkard]

I just ordered some and the promo code FAN50 still works for 50% off!

 

[SZLiao214]

You mean this one?

http://www.kyoceraadvancedceramics.com/knives/kyotop-series/8-25-kyotop-sashimi-knife.html

Richard

That is the one. What a beautiful knife.

 

[dougp]

metal tools don't leave metal on your food, but contact with metal does speed up oxidation.
ceramic knives hardly ever require sharpening; most will go for a lifetime without ever needing it (seriously), but in case of chipping there is a sharpening service offered.

ceramic knives are a blade made of .. ceramic. hardness nearing that of diamond, they cut without ever going blunt; however, they need to be made sharp in the first place. kyocera aren't really that sharp, if you want sharp you need to get the even more expensive and delicate Kyotop (same brand, different set), which are also the only ones to have a proper tip (others have blunt tip).

ceramic is also fragile as ..well .. ceramic. it breaks if you bend it, drop it, or try to cut through a bone. they aren't meant to replace knives, they are meant to be an addition to a chef's set. when they do cut however, they cut splendidly .. and forever.

btw, the basic kyocera can be found on the internetz for £5-15, there's always too many in stock going on sales.

edit: why would i ever want a ceramic knife?

if you work with food and specifically, if you slice tomatoes ..
tomatoes' skin is a very tiny film of an incredible hard substance; you don't see it, but each time you slice one your blade goes severely more dull. this doesn't happen with ceramic knives, as they are substantially harder than the poor tomato (steel isn't).
so, if you cut tomatoes on a regular basis, it's totally worth it to spend $20 on a knife kept for that sole purpose, it makes the work so much faster.

This is why most steel "tomato" knives are actually large serrations - to puncture, and then cut. Before my ceramic, I would slice a tomato, then take the knife to my steel, and then cut the next one. My ceramic knife is like BUTTAH!