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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 (9)
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 :( |
Sergio
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... Dude, your site is incredible AND informative. So much so that I had to buy a pair of knives for myself. Can't wait. Hey, BTW, have you guys ever heard of Miyako Knives? |
Andy Mitchell
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... Greeting from The Netherlands. This is a fantastic site. All very practical and sensible advice. I own 4 Kyocera white Revolution knives myself: 14cm santoku, 13cm slicing/petit, 11cm veg/petit and the 7.5cm paring. I use them all in conjunction with my Diamant Sabatier Delice knives. The ceramic knives are used the most as they suit my cooking style perfectly. I absolutely love my Kyoceras. I am just going to add some further practical advice I have gained from experience. I have found that you need to adjust your knife technique to get the most out of ceramic knives; especially with the santoku. Most cooks are used to using western knives and anchor the tip of the knife to the cutting board. DO NOT do this, as you will get a bald spot on the edge very quickly. Use a sweeping motion, down and forward, utilising as much of the blade as possible. Then bring the blade back up to the start position without the side of the knife leaving your knuckles. You will know when you have got it right as you will hear the double click of the tip and the heel of the blade making contact with the cutting board. I practised on old grape fruit skins to build up muscle memory. Now it is just automatic. The petit knives are used for precision slicing of fruit, veg and boneless meats and fish. These are particularly useful when cutting potatoes because they don't stick to the blade as much. The paring knife is perfect for topping and tailing stuff and miscellaneous small work. A note of caution while using the paring knife. It is made for right handed users. So lefties be careful when using it against your thumb. Are Kyocera knives a good investment? Yes they are, as long as you remember that they are designed to compliment your steel knives, not replace them. Kyocera themselves emphasise this point. If you are considering buying some ceramic knives, please remember to also buy a ceramic veg peeler. You will need this to significantly reduce the oxidisation of fruit and veg. Kyocera produce a variety of peelers to suit most peoples needs. For care of Kyocera ceramic knives please have a look at the link. secure.kyoceraadvancedceramics.com/products/care If used intelligently, Kyocera ceramic knives will give you years of trouble free use. Routine maintenance will depend on frequency of use and how sensibly they are used. |
The Internet
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... The way this site reads it's as if there is a ceramic knife lobbyist group and you are their media spokesperson. I'll help your agenda out. I don't know much about ceramic knives, but I do know that you do not need to spend a fortune to get one. There are practically constant deals on these things through various online sites and marketplaces (amazon, woot, ebay, etc.) and physical stores like Target and Wal-Mart. I mean, if a ceramic knife is expensive to you, it probably is overpriced. What would you spend on a good 6" santoku knife? Probably at least $10. You can find ceramics for that or less, often sold as a pair. |
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