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 knives would succeed in doing the job but I wanted to check just to be sure.
Ceramic knives are supposed to excelled at slicing tomatoes, this was no exception. Perfectly even slices…they almost look too good to eat! I barely needed to put any pressure on the knife at all. It did all the work. Even the tough skin was not enough to keep the knife from going through. The first incision is always the hardest but there was no resistance whatsoever as the blade sliced through the tough skin.
I usually like my tomatoes pretty thin but I can rarely get them thin enough. With the ceramic knife, I can get them as thin as I want. Just for fun, I tried to make them paper thin (as shown in the picture). Take a look at that! Isn’t that amazing?
OK, I’m convinced…I’m sold! There’s no way I’m ever letting go of this knife. It’s one of the best investments I’ve made to date. Now I’m wondering what took me so long to get this knife. Ahh, I remember…the price. Ceramic knives do come with a hefty price tag but it is certainly well worth every penny.
You must have just received it and have the “new buyers glow”. It’ll wear off soon. I don’t think there is a ceramic knive on the market that stays sharp for more than a few weeks ( if you use it daily ).
TUDO: not quite true about ceramic knives staying sharp. I’ve been using a China made ceramic for about 6months with no noticeable decrease in sharpness. The knife really has stayed as sharp as when I first used it. My wife and I do use it daily as our main vegetable/fruit knife. It has also worked really well on meats.
Tudo doesn’t deserve to own ceramic knives if he thinks they don’t stay sharp. My wife and I use ours daily and have had the Kyocera brand in our kitchen for 11 months now. They are all still just as sharp as when we purchased them!
I purchased a ceramic paring knife about 1 month ago and it is already very dull! I’ve only used it to cut tomatoes on a plastic cutting board so no abuse.
Matty, using ceramic knives on a plastic cutting board is a BIG no no. They should only be used on wooden boards or better yet, bamboo cutting boards. Plastic cutting boards will quickly dull your ceramic knife. It should have come with care instructions as ceramic knives are also not porous so they don’t need to be cleaned like regular knives and should not go in the dishwasher. I have a full set and love them. I also had them go dull quickly and talked to the manufacturer about that, they said to never use them on a plastic cutting board. Once they were sharpened, no problems anymore! If I’m using a plastic cutting board, I always make sure to use a metal knife.
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