Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.


Ceramic Knives

  • Please log in to reply
30 replies to this topic

#31 jorach

  • participating member
  • 56 posts

Posted 08 November 2012 - 11:40 AM

I've told this story a bunch of times; but I bought a ceramic paring knife from Kyocera that went dull almost immediately despite being cared for properly in my eyes; only used on an end grain wooden block, hand washed, etc.

I couldn't sharpen it, and it wasn't worth sending it in and paying $15 to have it sharpened. I stick with steel.