Ceramic Knifes

Discussion in 'Cooking Knife Reviews' started by pete, Jun 1, 1999.

  1. pete

    pete Moderator Staff Member

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    Used one a couple of times. **** are they sharp and hold edges unbelievably, but I dont think they are worth the cost and you have to be very careful with them so as to not shatter them.
     
  2. nicko

    nicko Founder of Cheftalk.com Staff Member

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    They are very sharp and worth the money. Not a knife you would use for chopping herbs or cutting chicken or meat. I found them to be best for fine garde mange work. It is also a great knife to have during service when you have to slice a duck breast or whatever for a plate presentation.
     
  3. chefron

    chefron

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    I agree with Nicko whole-heartedly. Get one for fanciful cutting and keep it away from the line dogs who might open cans with it. But by all means, have just one in your roll.