Kyocera Ceramic Knives WOW!!

[rawpriestess]

I've had Cermaic knives for a while, the eagle brand, very nice, but they just weren't very sharp to me, and I thought that Ceramic knives were supposed to be razor sharp!

anyway I just bought some Kyocera Ceramic knives, a set of 4, and Man of Man are they sharp!!!, wow, sharper than razor blades, they cut through anything like there is nothing there.

I LOVE THEM.

So, if you are thinking of buying a ceramic knife, don't waste your money on the eagle kind you can get on ebay, spend your money on the kyocera brand that you get in a high end store. They are sooooo worth every penny.

I've had so many different kind of knives in the past, Cuisinart, Henckel, Calphelon, and some that I can't even remember but I love gadgets and knives, but the Kyocera ceramic are definitely the way to go as far as I'm concerned.

[Leiloshka]

I second this. I only have one Kyocera Ceramic knife, but I LOVE it!! It slices through most everything like melted butter, even carrots. I was amazed. I use it several times a day, obviously. :D

[rawpriestess]

Leiloshka,

arent' they fantastic? I had no idea, I cut through an onion, that was really hard and tight, and it sliced it as easily as the lettuce I had just sliced, man how great.

Also, no oxidation, and no metalic taste in the food. what a big difference, I can certainly taste the difference too, hard to believe until you expreince it.

[Lady Green Jeans]

Rawpriestess,

Good thread. I lucked onto my first Kyocera knife about 8 years ago at a moving sale. Brand new in the box for $3. the lady went on about how she got it for a wedding gift from a friend who normally gave nice gifts. Anyway, I have three and absolutely would never return to any professional metal knife. Glad to see others are experiencing the same wonderful experience. They hold an edge for quite a long time--just need to send back for sharpening maybe every couple years.

[Arky]

I've contemplated buying a Kyocera in the past, but never made the leap of faith because I have serious concerns about the longevity of the knives from the standpoint of brittleness. The blade should stay sharp for many, many, years of cutting use, yes, but how easily do these knives chip? It's all very well using these knives in one's own home kitchen, where it can be cossetted and mollycoddled, being placed, with tender loving care, back in it's protective case and then into a drawer or cupboard, the instant it has been finished with, but that situation is not the reality for a raw-foodist who needs to use the knife on the go.

The hardest cutting edge in the world will last seemingly forever but there is always a tradeoff with hardness - it brings with it a lack of pliability in the form of brittleness. If I want to carry a ceramic knife in my bag (I often take fruit and veg to my workplace because I regularly work 24-32 hours at a stretch), I do not want to be afraid that, if it should accidentally come into contact with a metal object or receive an unfortunate blow as a result of my bag getting knocked against a wall etc., it will snap or chip.

What say you all on this?


J.

[Revvell]

Arky,

I don't consider them "brittle". If you pack it back in the box it came in for travel it "should" be fine. Thing is, all knives can chip depending on what one does with them. We've broken some really good ones opening coconuts ~ until we learned how.

What you DON'T want to do w/ a ceramic is drop it. Don't ask me how I know.
:o

Revvell

[barbluv]

Your are so right, I received one as a gift, and I love it. Thanks for the reminder, I have a b'day coming up, and my girlfriend and I exchange gifts on b'days, we send each other a list of what we really want, and then choose from the list. And I couldn't think of anything. Now I have it.......

[Punky]

I second this. I only have one Kyocera Ceramic knife, but I LOVE it!! It slices through most everything like melted butter, even carrots. I was amazed. I use it several times a day, obviously. :D


My husband got me one for Mother's Day a few weeks back and I LOVE it!
I couldn't believe how sharp it was! I accidently cut myself, LOL.
It is fabulous. The sharpest knife I have used ever. I want another one.

[barbluv]

My husband got me one for Mother's Day a few weeks back and I LOVE it!
I couldn't believe how sharp it was! I accidently cut myself, LOL.
It is fabulous. The sharpest knife I have used ever. I want another one.
I LOVED YOUR PICTURES, 2 QUESTIONS:
1.ASIAN NOODLE SALAD CAME FROM WHAT BOOK?
2.NOT MEAT BALLS MADE FROM NUTE PATE, AND JUST FORMED INTO BALLS OR WHAT???
THANKS

[rawpriestess]

Rawpriestess,

Good thread. I lucked onto my first Kyocera knife about 8 years ago at a moving sale. Brand new in the box for $3. the lady went on about how she got it for a wedding gift from a friend who normally gave nice gifts. Anyway, I have three and absolutely would never return to any professional metal knife. Glad to see others are experiencing the same wonderful experience. They hold an edge for quite a long time--just need to send back for sharpening maybe every couple years.
WOW, what a super deal!!!!

yep, they are great, and I've bought some pretty darn expensive knives in the past, but these are sooooo much lighter to use and fit my hands better, I have large hands for a woman, and they look soooo cool.

[rawpriestess]

I've contemplated buying a Kyocera in the past, but never made the leap of faith because I have serious concerns about the longevity of the knives from the standpoint of brittleness. The blade should stay sharp for many, many, years of cutting use, yes, but how easily do these knives chip? It's all very well using these knives in one's own home kitchen, where it can be cossetted and mollycoddled, being placed, with tender loving care, back in it's protective case and then into a drawer or cupboard, the instant it has been finished with, but that situation is not the reality for a raw-foodist who needs to use the knife on the go.

The hardest cutting edge in the world will last seemingly forever but there is always a tradeoff with hardness - it brings with it a lack of pliability in the form of brittleness. If I want to carry a ceramic knife in my bag (I often take fruit and veg to my workplace because I regularly work 24-32 hours at a stretch), I do not want to be afraid that, if it should accidentally come into contact with a metal object or receive an unfortunate blow as a result of my bag getting knocked against a wall etc., it will snap or chip.

What say you all on this?


J.
Arky, I totally felt the same way for so long, I bought some Eagle brand ceramic knives for cheap on ebay about $100 each, and tried them out, no chipping at all, and they aren't near as good as the Kyocera. I went to the Professional chef store and bought some knife blade protectors, they are a folded piece of plastic, that you slip the knife blade into and then it keeps the knife from cutting anythign or getting nicked, I learned this technique years ago in chef school,but we made our own back then out of wood and cardboard (LOL, sounds funny now, but they worked great) anyway, so no issues with my knives, I just bought those little sleeves, the cost about $2.00 to $4.00 each and come in lots of sizes, easy to transport any knife that way.

I used to use those Japanese knives witht he cover on them? they call them fruit knives, with a wood blade sheath, and then I tried medieval knives, well, actually they were little daggers in a sheath, they were sooo cool, but they looked pretty ominouse, me carrying around all these knives in cases on my belt, LOL

So, I started buying the fish scaling knives, that have their own plastic sheath, they worked pretty good for travel, but again, all of these knives are metal.

So, here I am with my fancy shmancy ceramic cool knives.

[rawpriestess]

My husband got me one for Mother's Day a few weeks back and I LOVE it!
I couldn't believe how sharp it was! I accidently cut myself, LOL.
It is fabulous. The sharpest knife I have used ever. I want another one.
YEP, gotta' be soooo careful, I'm always hacking off some body part in my kitchen, now I have to be very careful.

I never have bandaids around, as I don't like them, and Dragggon was a medic, and is always telling me to be more careful in the kitchen, as I usually leave a trail of blood when I make food, you'd think I'd learn to be more careful, but alas, I love to jump in with all my fingers. LOL

anyway, I'm sorry you cut yourself, but it is the sign of a true chef!!!

or so I tell myself. LOL

[Dragggon]

Thes knives are the sharpest I have ever used and I have lots of knives ( I buy them all the time, just to have, Christine says) emptys pockets pulls out 4 yes 4 diffrent knives lol.
But for the kitchen the ceramic ones are the best, they just fly through stuff, never have to cut twice and if you want to make real thin slices for decorations these are the ones to use.
as for fingers, counts still got all 10 lol :D

[Punky]

I LOVED YOUR PICTURES, 2 QUESTIONS:
1.ASIAN NOODLE SALAD CAME FROM WHAT BOOK?
2.NOT MEAT BALLS MADE FROM NUTE PATE, AND JUST FORMED INTO BALLS OR WHAT???
THANKS

I haven't been on the boards for awhile, so sorry for the late reply.
Thank you for the compliment. The Asian Noodle Salad came from the Green
Chefs site:

http://greenchefs.tv/vanessa-sherwood/Asian-Noodle-Salad/

Yes the Not Meat Balls is just a nut pate formed into balls! Very easy to make.

[Punky]

YEP, gotta' be soooo careful, I'm always hacking off some body part in my kitchen, now I have to be very careful.

I never have bandaids around, as I don't like them, and Dragggon was a medic, and is always telling me to be more careful in the kitchen, as I usually leave a trail of blood when I make food, you'd think I'd learn to be more careful, but alas, I love to jump in with all my fingers. LOL

anyway, I'm sorry you cut yourself, but it is the sign of a true chef!!!

or so I tell myself. LOL

You crack me up RP.
I haven't cut myself with that knife recently so I am getting use to handling it now I think. I cut myself twice that 1st day! Not deep cuts, but they drew blood. I sharpened my metal knives yesterday and they are so nice to use now too, but still not as sharp as my new ceramic Kyocera.

[Sharon in Colorado]

I've really wanted to get those Kyoceras, especially the veggie peelers, and I've had the same concerns as Arky I have a brick floor in my kitchen so anything that drops is usually history anyway. I may invest in their peelers from Chef's Catalog (I have a store down the street from me) and see how that works out. They have a nice wide peeler which I've had my eye on.

http://www.chefscatalog.com/catalog/search.aspx?scommand=search&search=kyocera