I was talking to a chef friend of mine who also uses a few Kyocera ceramic kitchen knives. I asked him what he really likes about it. Aside from its sharpness, he also mentioned that his fruits don't oxidize and turn brown as fast when he uses his ceramic knife to cut it, particularly apples. I knew ceramic knives are chemically inert, and that... |
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I’m putting my ceramic knife to the ultimate test today. Tomatoes! I’m making sandwiches for lunch today so I thought it’d be a good chance to test out my knife on the notoriously hard-to-slice tomatoes. A sharp blade is always a necessity, otherwise, you’ll end up with a chopping board full of ketchup or thick uneven slices. I imagine ceramic... |
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I came back from the market yesterday and was so excited to try out my new ceramic kitchen knife. On the dinner menu was steak with garlic potatoes. Potatoes are always fun to cut so I made sure that was on the menu. It’s also a good test of how sharp and well the knife handles.
I went straight for the potatoes. After a good... |
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I found a good review on YouTube given by the biggest advocate of ceramic knives I know...Ming Tsai. He talks about his two favorite Kyocera ceramic knives. One of them being the newer and longer 7" Chef's Knife (model #FK-180). Previously, the longest knife Kyocera... |
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The ceramic knife I tested, and ended up buying was the Kyocera Classic Series 6 inch (model #KC-130-WH). The WH stands for ‘wooden handle’. There is a plastic handle version as well, but the wooden handle feels a lot better in build quality. I’ve always heard Kyocera was the leading manufacturer of this product, and after using it, I can see why. Here is my full review of this... |
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