Cutlery Question

[Ilmater]

Are there any drawbacks to ceramic knives? From what I understand, the best ceramic knives get sharper than any steel knife, keep their edge longer, don't put any metallic taste into the food, and are actually cheaper than other high-quality (Shun, Wustoff, Henkel, etc.) knives.

There has to be something wrong with them for them to be cheaper.

 

[Chiller2]

They are very brittle and almost impossible to sharpen when they get dull.

 

[PottedMeat]

Originally posted by: Chiller2
They are very brittle and almost impossible to sharpen when they get dull.

Yep.

Also, how the hell are you using your knives so that they impart a metallic taste to your food? Thats probably in your head.

 

[xSauronx]

Originally posted by: Chiller2
They are very brittle and almost impossible to sharpen when they get dull.

qft

buy a decent forged set of knives. i got a steal on a forged sabatier set at amazon a couple of years ago for 200 bucks and theyre awesome. ill have them for years and years and years. given even the price at retail of a few nice knives (and you dont need that many) and the fact that, taken care of, they can last a lifetime, makes it well worth the money.

i just have a 8" chef, a 3" paring, a 8" slicer, and a 10" bread knife (which was also cheap at 12 bucks, and will last a long time)

forged knives really dont take *that* much maintenance. hone before use and sharpen once, maybe twice a year if you use them regularly with a decent sharpening set; the spyderco sharpmaker is only about $50 , simple to use, and allows you to maintain a very sharp edge on *any* cutting tool you have

 

[0roo0roo]

just stay away from glass cutting boards

 

[Feldenak]

Originally posted by: 0roo0roo
just stay away from glass cutting boards

There's a good article in the latest issue of Cooks Illustrated comparing cutting boards.