Posted 04 November 2012 - 08:12 PM
Ceramics are a love or hate thing, I think. I'm on the hate side. My brother swears by his.
In my experience, the edge chips far too easily. Furthermore, if shipping it to the company isn't an option (it isn't, for me) or you enjoy maintaining your own eq (which I do), you have to buy a set of diamond stones, which remain expensive, even if the knives themselves have dropped in price. This is especially true of the coarse stones, which makes the chipping issue even more problematic.To top it off, the stones are short lived compared to conventional stones of any type, even shorter if you distractedly put some weight behind the stroke or try to sharpen your steel knives on them, as the diamond particles tend to embed in the steel and get torn off their base.
Finally, I've never seen a ceramic with a real hair-whittling edge, although to be fair I haven't really tried to get one. I think the reasons people are enthusing about the sharpness of these things is because 1) they're comparing to a mediocre-to-awful factory edge on a steel knife and 2) ceramic knives -do- tend to be slimmer than most steel knives, which means less wedging. Good, slim steel knives are also available, though.
YMMV of course. I say get a cheap one and give it away if you don't like it.
This is my skillet. There are many like it, but this one is mine. My skillet is my best friend. It is my life. I must master it, as I must master my life. Without me my skillet is useless. Without my skillet, I am useless. I must season my skillet well. I will. Before God I swear this creed. My skillet and myself are the makers of my meal. We are the masters of our kitchen. So be it, until there are no ingredients, but dinner. Amen.