Ceramic knives?

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HavocXphere

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Are they worthwhile?

I'm not the kind to go for mad expensive knifes (Victorinox/Arcos is my idea of sensible cost/benefit to me) but I'm toying with the idea of getting some ceramic knives (or one decent one)

Thoughts?
 
What kind of knives do you already have? I'm not sure about ceramic, but it is definitely worthwhile to have at least one really good, sharp knife in your repertoire. Those pidgy little victorinox knives aren't much use for real cooking.
 
I've heard they're super sharp and awesome. Until they break. And apparently they break easily.

What's your price range?
 
HavocXphere said:
Are they worthwhile?

I'm not the kind to go for mad expensive knifes (Victorinox/Arcos is my idea of sensible cost/benefit to me) but I'm toying with the idea of getting some ceramic knives (or one decent one)

Thoughts?
Click to expand...

Was very disappointed vixtorinox (not small one)I purchased. Bought wiltshire shortly after...much better
 
cerebus said:
What kind of knives do you already have? I'm not sure about ceramic, but it is definitely worthwhile to have at least one really good, sharp knife in your repertoire. Those pidgy little victorinox knives aren't much use for real cooking.
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Couple of small Victorinox, one big vic and a big no name brand chef knives i use to cut frozen veggies (I'm told ice crystals and knives don't mix). Mostly cutting veggies and a bit of minor meat

Randhir said:
I've heard they're super sharp and awesome. Until they break. And apparently they break easily.
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hmm...well I know they don't deal well with bones etc but beyond that they shouldn't break surely?

Randhir said:
What's your price range?
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Nothing specific in mind...just looking for decent cost/benefit.

Probably looking for a < chef knife sized one I guess.
 
Hey, I love my little Victorinox knives. They're amazing. I cut everything that is practical to cut with them.

I used a ceramic knife in december though and it was amazing. It cut through chicken breasts like butter.
 
Zewp said:
Hey, I love my little Victorinox knives. They're amazing. I cut everything that is practical to cut with them.

I used a ceramic knife in december though and it was amazing. It cut through chicken breasts like butter.
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Maybe my sharpening skills need....errr.....sharpening, mine went blunt in record time.

Didn't figure you for a cooking type Zewp
 
I also got a Wiltshire and it has a self sharpening sheath which helps a lot, it actually seems to get sharper with age. It's certainly not an upper echelon knife but it's made an enormous difference. I went to that from Victorinox and I can't go back.
 
Ceramic knives tend to be brittle, so dropping knives can cause them to shatter. Attacking bones - which might cause nicks in a steel knife - can also destroy a ceramic knife.

The flip-side is that they hold an edge for a long time.

NB: Ceramic knives still need re-sharpening.
 
My wife introduced me to ceramic knives, they're pretty damn good.

When she threatens me with it after a night of heavy drinking with the guys in town I know she's not playing around.
 
rrh said:
Ceramic knives tend to be brittle, so dropping knives can cause them to shatter. Attacking bones - which might cause nicks in a steel knife - can also destroy a ceramic knife.

The flip-side is that they hold an edge for a long time.

NB: Ceramic knives still need re-sharpening.
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Don't they incorporate some metal in them?
 
HavocXphere said:
Are they worthwhile?

I'm not the kind to go for mad expensive knifes (Victorinox/Arcos is my idea of sensible cost/benefit to me) but I'm toying with the idea of getting some ceramic knives (or one decent one)

Thoughts?
Click to expand...

I have several Kyocera ones (standard and premium) and a Kyocera electric sharpener. One has to be careful how one cuts with them as they can break, but so far and 3 years down the line and they work great.
 
cerebus said:
I also got a Wiltshire and it has a self sharpening sheath which helps a lot, it actually seems to get sharper with age. It's certainly not an upper echelon knife but it's made an enormous difference. I went to that from Victorinox and I can't go back.
Click to expand...

Your Victorinox knife needs sharpening. Use a Lansky [kit] that ensures that you sharpen to the correct angle.
 
imranpanji said:
Maybe my sharpening skills need....errr.....sharpening, mine went blunt in record time.

Didn't figure you for a cooking type Zewp
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I didn't use to be. I came from a house where almost everything came out of packets or boxes so that's how I did it. Last year my SO started teaching me how to cook and now I prefer to make everything myself. It just tastes so much better.

As for the Victorinox knives, they do seem to get blunt quite fast. But at R60 a knife I don't mind replacing them every 2 or 3 months. I'm not a fan of their bigger knives. I got a Victorinox machete-style meat knife for christmas and I ended up giving it away in Jan because the handle was just uncomfortable. Amazing little vegetable knives, though.
 
rrh said:
Your Victorinox knife needs sharpening. Use a Lansky [kit] that ensures that you sharpen to the correct angle.
Click to expand...

The main issue with the Victorinox is the size, not the sharpness. It's one of those dinky little plastic blade serrated things. It's useful occasionally but I rarely get it out anymore.
 
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