quality posts: 8
I have an older set of actual Tupperware knives that are pretty good. They could use a decent sharpening, but they're alright.
Last year I picked up a ceramic knife (not this brand) and I'm considering getting a set. They are super sharp, and the one I've had for a year or so now seems as sharp as the day I bought it.
Mine is a kinda cheapo, but considering how well it's done, I'd have to give a thumbs up to ceramic in general.
quality posts: 122
jhoff909 wrote:Can ceramic knives be sharpened same as metal ones or do the need to be sent out to someone?
They need to be sharpened on a diamond wheel. Kyocera offers free lifetime sharpening (you pay $10 shipping). Here's the form:
Here's how they're sharpened:
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quality posts: 82
I dont need the paring knife because I dont know what i would use it for!
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quality posts: 3
These knives are as sharp as any factory made steel knife, but they are not as sharp as a hand-honed edge. Like so many have pointed out, they keep their edge better than steel, but my kyocera dulled faster than I'd have hoped, and for $10 (which is really more like 15 because you pay to ship the knife TO them.) the factory sharpening service turn around is disappointingly slow. It took over two weeks to get my chef's knife back because they send it 1st class- you'll see the $3.00 postage stamp right there on the envelope. Don't be fooled: you're paying for the "free" sharpening service.
I'm not crazy about the chef knife.
The first thing you'll notice is how ridiculously lightweight and skinny this knife is. If you've already got decent knife skills, you will have to spend some time getting used to the difference. You can fly through something soft like a tomato or celery, but trying to dice a large onion or julienne a jicama can be a little frustrating- the knife, though very sharp, just doesn't have the heft to get all the way through.
Also, because it's famously brittle ceramic, you shouldn't use the chef knife like a chef- you shouldn't crush garlic, bruise lemongrass or do anything very physical, Forget quartering a chicken or deboning a pork shoulder.
The paring knife, on the other hand is great, and for all the reasons I dislike the chef knife. It's so sharp, so thin and so light that you can take apart a shallot or finely emince' garlic almost effortlessly and with lightning speed.
At this price you'd be crazy not to consider it, but I think skilled home chefs and pros will benefit most from the paring knife alone.
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