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| kobe01 |
 Posted: Sat Aug 30, 2014 5:50 am |
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ORDER OF THE SKULL
Joined: 24 Aug 2004
Posts: 2105
Location: Amsterdam
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A couple of years ago i got myself a good quality kitchenknife, a Sabatier from France.
Nothing fancy, just a 50 bucks or so, way good enough for my skills..
Also got one of those sharpening steels to straighten the blade before use.
All was good untill a couple of months ago it kinda gave up on me..
So last week i took it to a pro to get it fixed.
Goodbye kitchenknife, hello nasty slasher!
Now its so sharp its just silly how easy it slides thrue whatever you feed it!
When i picked up my knife @ the shop i noticed a lot of those ceramic knifes on display..
Any of you ever used one of those?
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| slob-air |
| Posted: Sat Aug 30, 2014 8:40 am |
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Site Admin
Joined: 27 Oct 2001
Posts: 62266
Location: S&B HQ
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| Ceramic knives are amazing. Until they need sharpening. But that's a long time. |
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| kobe01 |
| Posted: Wed Sep 03, 2014 7:57 am |
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ORDER OF THE SKULL
Joined: 24 Aug 2004
Posts: 2105
Location: Amsterdam
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| Thanks, my worry is that the blade doesnt "follow" because its so light? |
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| Coco |
| Posted: Fri Oct 10, 2014 12:18 pm |
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Joined: 05 Oct 2009
Posts: 2775
Location: back in the day
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Just don't buy Henckel knives. Those things get dull slcing bread. 
Wusthoff will be my next knife purchase I think. I like the German stuff for some reason.
The Japanese make some really great kitchen knives too. |
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| EastCoastBP |
| Posted: Fri Oct 10, 2014 1:10 pm |
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ORDER OF THE SKULL
Joined: 16 Nov 2010
Posts: 2628
Location: Atlanta
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The ceramic knives work well when still sharp and it takes some time with normal use to dull them. You really have to be careful to not break them through misuse- they are somewhat brittle and if you drop them or if you try to bend them they will break. They will also nick easily if you hit bones or other hard items when cutting.
I got my parents a set of decent ceramics three years ago for Christmas and they still slice and dice like new. |
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| bltvah |
| Posted: Mon Jan 05, 2015 1:56 pm |
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ORDER OF THE SKULL
Joined: 08 Jul 2014
Posts: 1072
Location: Gatineau, Quebec Canada
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| Best bang for the buck I found are Sanelli Knives. Got them after a friend who owns a few restaurants made a recommendation to me. They are industry standard, stay sharp a very long time (or about a month when used in a restaurant environment), and are really tough. I've had them for almost 10 years, get them sharpened every 6 months for $10, and have no complaints. |
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