Ceramic knives. Yes or no?

Ceramic knives. Yes or no?

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I'd be worried about shattering it accidentally, also can you even sharpen those things normally?

Maybe if you get them for free?
Shit chips really easily and you can't sharpen them without specialised equipment or sending them away.

Def no, they are like dating a diva, when you don't look at what you do with them, you fuck the edge.

Great for fruit and veg etc but a little limited, also if anyone else tries to use it you can guarantee they will somehow fuck it up

No and they're kinda brittle... but

>sharper than a metal knife
>blade doesn't dull
>doesn't react with anything since non metallic
>super cheap

Also, where do the tiny shards end up? It's not like a metal knife where the edge just blunts and rounds over

>>blade doesn't dull

The edge eventually gets tiny little chips and needs resharpening

Small bits just abrade away.
Larger pieces chip off.
Same as steel, really.

Good for fruits, vegetables, meat.

Not good for smashing, bones, a kitchen environment where you can't baby it, frozen foods, prying things. Basically anything that's not fruits, veggies and meat.

I have a couple ceramic knives that I consider disposable, but I think anything longer than 2.5 inches is stupid. It's fucking glass; the longer it is the more likely it is to break and then your prep is fucked.

Don't drop that shit...........

>but I think anything longer than 2.5 inches is stupid. It's fucking glass; the longer it is the more likely it is to break

Precisely why ceramic knives are silly. They're only practical for tiny little sizes like paring knives. Those are only useful for carving fancy garnishes and have little benefit for the home cook. Let's re-visit ceramic when someone can make a full sized chef's knife with reasonable durability.

youtube.com/watch?v=sbPWitSTe2k
This commercial convinced me to buy a set of their knives. They're honestly nothing special, not very sharp and pretty lightweight, but I occasionally use them for some quick and simple stuff like slicing some fruit or something, when I'm too lazy to have to clean my real knives.

Excellent for anything soft and it's super cheap. Get one with a sheath and it'll last years.

On the topic of ceramic stuff, are ceramic peelers any good or stick with metal peelers?

You must be way into potatoes. Aren't the skins super important though?

so it's not good for things that shouldn't be done with any type of knife? woah

There's a lot of potato dishes out there that don't use the skin. Also why do you assume it's gonna be potato

No
youtube.com/watch?v=uQOnMVnstfE

They’re great for fruits and vegetables. Gave my wife a set 2 years back. She’s very cautious and gentle in general, I have no doubt I would have found a way to break them. But she still uses them daily, no problems other than some chipping

White potatoes are toxic and 3/4 of the toxins are in the skin. But so are most of the nutrients. So eat sweet potatoes instead :D

>sharper than a metal knife
nope
>blade doesn't dull
nope
>doesn't react with anything since non metallic
plenty of metals are quite inert
>super cheap
plenty of steel knives are, too

Some ceramic blades are pretty nice, but most are garbage, worse garbage than most garbage steel knives.