Ceramic knives in the kitchen?

Discussion in 'Professional Chefs' started by mustaroad, Mar 5, 2012.

  1. mustaroad

    mustaroad

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    Hey , Pantry cook Nick here (it's my first day). I've been butchering the seared ahi sashimi with both bread and 'pressed' chef's knife and decided to get a ceramic utility knife for the job. I went cheep, but it'l be borrowed and or broken soon for sure $18.

    I've never used one of these except for the quick trial at some kitchen store in the mall... Do these things chip - break very easily? Will it be okay in my bag getting tossed around with the other wooden and steel tools?

    I already bought it, but was wondering if any of you knew how these things hold up in the kitchen.
     
  2. jayeeeteeess

    jayeeeteeess

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    I Just Like Food
    I've also wondered this... How do they hold up? Is it just a gimmick?
     
  3. mustaroad

    mustaroad

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    for me it's survived one heavy pantry shift. So far so good.