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My decision to buy a ceramic knife wasn’t a quick one. I watch a lot of the Food Network, and Alton Brown mentions quite a bit about the importance of multi-use tools in the kitchen. No need for a BBQ smoker, he’ll show you how to make one. Why buy a fish scaler, when you can use the back of a butcher knife? His ideas all make sense, and most of the ones I’ve tried work well in the kitchen.
That really got me thinking, and it really kept me from buying my first ceramic knife. After all, you really shouldn’t de-bone a chicken or chop meats with it. Its primary purpose is for slicing and dicing. I guess that makes it a specialty tool.
Well, I was at the kitchen store the other day and I kinda stumbled upon a small selection of ceramic knives. After thinking about it for 30 minutes (OK, OK, it was more like 30 seconds), I said heck with Alton Brown, and proceeded directly to the checkout stand.
Chefs have tons of knives, and many are considered specialty knives. How many different uses are there for a paring knife? A bread knife? Seriously?! This, in my opinion, is no exception. I made the plunge! Keep reading and I’ll let you know if I made the right decision.
Comments (7)
Campusfork
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... Knife skills play a vital role in food. Proper knife skills alter taste. For example. thinly sliced onions provide a perfect amount of crunch. Being mentored by Martin Yan of "Yan Can Cook", surely I can attest that knife skills plays a critical part in both presentaion and overall composition. Ray |
Political Humor
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... I think what you are trying to do here is GREAT!!! I keep coming back to see more! Excellent! Would you mind if I put a link back from my blog at http://www.whiterabbitcult.com? |
Michael
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... I just received a set of the Kyocera knives for Christmas. I had been eyeing them at a specialty store for quite some time after seeing them on the Science and Food Network channels. I haven't used them but have a question. When you say they shouldn't be used for chopping meat, would that mean not cutting the fat off of or just cutting into pieces a boneless, skinless piece of meat such as chicken or a roast? The only thing I've used them on so far was a carrot and celery and both times I was able to litterally cut paper thin sclices! Amazing. Don't get me wrong, I'm certain that most well shapened knives of quality can do this, but for the price and guarantees of length of use, I don't think there's a better deal. I can't wait to cook this week! |
Site Admin
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... Michael, Congrats on your present!! Which set did you get? What I meant was to not use the knife on meats with bones. There is a chance the bones could chip the fine blade. Using it to cut boneless meats (fat and all) is perfectly fine. |
Inspirational Quotes
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... Hello! I had never really read too much about ceramic knives, but after reading your site I am tempted to buy one! Thanks for the great articles on this site! Are you using Wordpress here? If so, what theme are you using? I am really interested to know, it is a great theme, try to let me know please. Thanks! |
Site Admin
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... Hi. Thanks for the kind words. If you like to cook and you're looking for a fun gadget to use in the kitchen, a ceramic knife is the way to go! Thanks for the complement on the theme. Unfortunately, myceramicknives.com isn't Wordpress, sorry :( |
Jeff
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... I was very interested in buying a few ceramic knifes for my wife for the holidays now that the prices are reasonable. I got good information from your post here. But, I searched further because, I was concerned about the MSDS sheets on these knives. I did find another post about what a ceramic knife is really made from and links to the MSDS sheet. They are apparently poisonous if you ingest (all at once) just 5mg of the stuff. FYI: http://hallcrash.spacesocket.ceramic-knives/ |
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