Hello all! It has been really long time since I wrote last article here about ceramic knives, but do not worry, I still love these knives. That is really the beauty of these knives, they are here for life (if you know how to take care of them). If you have never tried ceramic knife before, than I'm sure that this is the right article article for you.
So, what has changes over the years since I have written last post on this blog? Well, in my personal life, so much happened, but that is not what this blog is about so I will just skip that. In ceramic knives area, lot has happened. Most important of course is, that the companies that makes these knives are still working hard to make them even better, so almost every year that is some at least minor step towards better materials and ceramic knives are all about materials. If you want to read some of the latest review of these knives, check out this site which has plenty of latest reviews.
Human kind uses knives for really very long time and I'm pretty sure we have already achieved the best possible design, flint and later copper knives are used for many thousands of years. The oldest single edged knife we know about is 4000 years old. All this time we had to perfect the design of knife and I think we can say now that design of knifes is almost perfect. So the only aspect that can get better is of course material and that is the reason why we have ceramic knives these days. It is for sure material of future.
I have very good reason to believe that ceramic is really material of future for knives. Of course it is completely different than metal and that is the reason why ceramic i not good for utility, tactical or hunting knives, but it has so much to offer you in the kitchen. I know what I'm talking about because I'm using my Kyocera for many years and even my gf managed to make a dent in its blade, it is still crazy sharp and I have never sharpened it. I still plan to have it sharpened, but only because I have read that you can get rid of smaller dents by sharpening it, not that I would think it is not sharp enough. Can you imagine metal knife that you do not have to sharpen for years, use it daily and it would still be extremely sharp? I really can not! This is the power of material, not design and we surely have lot of space to improve these materials, because ceramic knives unfortunately have many disadvantages also, because of the ceramic material that can be very fragile sometimes. Luckily, it is not as fragile as some people who never tried ceramic knife thinks it is.
Ok this got much longer than I thought it would be, I just wanted to let you know about that site with knives reviews which has plenty ceramic knives reviewed as well.
pondělí 4. února 2019
pátek 19. dubna 2013
Kyocera Revolution Ceramic Knife
As I mentioned before, ceramic knives usually does not have really the most beautiful design. I think i know why. Ceramic material for knives is still something unusual we do not know very well how to work with and because of that its more likely engineers and not designers who are designing these knives. Well, it finally looks that this trend is changing, because there are already some knives that looks absolutely awesome.
Maybe you say to yourself now that it is not important how to the knife looks like, it should be functional, that is what is important. Well, you are of course right, but I'm really huge fan of knives and all beautiful things and I know that it is possible to create knife that is both beautiful and functional. That is in my opinion Kyocera Revolution.
Kyocera Revolution ceramic knife is all black and because it is Kyocera, you can be almost sure that this knife is top quality. Well, if you are not sure, then check out the link below and read some review, but if you have already experience with Kyocera knifes, you know that you can always bet on them.
If you are like me, this is the knife you gonna love :)
Keuken Ceramic Knives
Ever heard about brand of ceramic knives Keuken? I have to admit that until last week I had no idea these knives exists and it is really shame, because they seems to bee qwuite good brand.
It is simply classic high quality ceramic knife with all its advantages and disadvantages, but what I found really great about ceramic knives Keuken is their design. I have admit that I would probably have problem giving someone ceramic knife as gift, because they usually does not look good (except one I will write about in next post), but Keuken knifes looks really good and according to reviews I have read so far they do not only look good, but really are good.
You can buy Keuken Ceramic Knife here:
Silvermark Ceramic Knives
there is really not much to write about this brand of ceramic knives. I think it is really great knife if you are new to these knives and you would like to know how they work. Than think it might be good idea to buy this one, because it really is very cheap. Silvermark ceramic knives belongs among those which are the cheapest. That of course has some advantages, but also great disadvantages.
Such super cheap knife cannot be as quality as those from top brands, but the truth is that if this knife breaks nothing really happens, you only lost few dollars. So if you want to learn how to work with these knives, than I would suggest it to you, but if you want to some top quality, go with more expensive brands.
You can buy it here:
Such super cheap knife cannot be as quality as those from top brands, but the truth is that if this knife breaks nothing really happens, you only lost few dollars. So if you want to learn how to work with these knives, than I would suggest it to you, but if you want to some top quality, go with more expensive brands.
You can buy it here:
Yoshiblade Ceramic Knife Review
Hello, if you know something about ceramic knifes than it is for sure that you know ceramic knifes from Kyocera, but of course that is not the only brand that makes these knifes. In fact much more companies creates them than you would think and one of the brands is Yoshiblade.Yoshiblade knifes are good, but also very fragile so be aware while using them. Use them with caution and use them what ceramic knifes are for. So it is mostly for cutting vegetables and similar stuff, that is what these knifes are meant to be used for.Here are some reviews from amazon on Yoshiblade Ceramic Knifes.
Ceramic kitchen knives are one of the latest inventions on the culinary home front. Despite some of the advertising of them that suggests that it is the only knife you will ever need, they are not. But certainly can they be called a worthy addition to your collection if you love preparing a lot of your own meals, and your kitchen as I do.The first thing to be understood about these knives is that one should never confuse this ceramic material with the same stuff that surrounds the shower in your bathroom. This is an extremely hard ceramic known as zirconia, (zirconian oxide) that is shaped into blade like blanks through a high pressure based process that is then baked and sharpened. Zirconia is very hard; it ranks 8.5 on the Mohs scale of mineral hardness compared to 6 to 6.5 for hardened steel, and 10 for diamond, giving it a VERY hard edge that almost never needs sharpening. Ceramic blades can only be re sharpened with a material harder than themselves; industrial grade diamond sharpeners are usually used. The end result is a material, and a knife that holds several advantages over steel knives. One being the materials weight, which is but a fraction of hardened steel. Something that may be of importance to some that are sensitive to a large steel blades heftiness. Another is its being truly stainless. Although stainless steel has that advantage as the name suggests, some foods can still discolor a cheaper grade of steel because of certain acids they contain. Ceramic knives are immune to such staining, and thus will never become discolored. Ceramic knives are also what they refer to as chemically inert, meaning that unlike steel knives that can sometimes transfer a metallic taste to some foods, they cannot effect the taste of any food they are used on, and they are better at resisting germs that can be carried over from job to job. Lastly and probably most important is the ceramics knifes ability to remain amazingly sharp. Being harder than steel they are literally able to stay finely honed through hundreds of uses, and or years without ever becoming dull. Although this claim was also attributed to the Ginsu knives of years back, they had serrated edges that the ceramic knife does not. Zirconias hardness is able to provide a very fine shaving worthy edge. Personally I have never sharpened a steel knife to anything better than this ceramic one has as it arrives, or manages to sustain. It cuts like a dream.As to the down side of these knives, just as diamonds are the hardest substance known to man, but can be easily shattered under the right pressure and circumstances, so it is with the ceramic knife. They won't totally end up in pieces if dropped or misused, but they are capable of letting a small hunk of its blade fly if you are not careful. It has to be remembered that these knives work very well in a kitchen along side their stainless steel counterparts, but are not in any way a substitute for them. Their basic function is to slice and pare, not for hard chopping, or on bone. But it should be remembered that the chopping that they warn you against in the directions refers to a cleaver like action on something heavy, such as frozen meat. Not items like chopping or dicing up things like celery or the smaller part of carrots, etc. And it should be noted that the "hard surface" they also refer to as a no no means granite counter tops that are so popular these days, or something similar. Certainly not is meant to refer to a chopping block, or even a regular countertop that "gives" some upon impact. I have used my knife many times under such conditions and it has performed flawlessly.
Consider the ceramic knife and its recommendations as to its proper use as a carpenter would warn an apprentice that a large screw driver is not to be used as a chisel. If they pay no heed to that advice, they may very well end up with a mess on their hands, or a damaged tool. Personally I love my knives and enjoy having something that is arrives extremely sharp and stays that way. (And I mean it really does stay that way). You get two in the package that is nice for a large kitchen that can handle a couple of locations for knives, or just having a spare that is clean and available for bigger jobs. As to the peelers, I like them but don't have anywhere near the use for them as I do a good sharp knife. They stay sharp and do the job, but I am not anywhere near as impressed with them as I am the knives.In conclusion, I really like these knives for their quality of extreme sharpness that holds just about as a perpetual edge as one can obtain. They slice and dice like a breeze. Also, sometimes even a really good stainless knife can have a cheap feeling handle that irritates. These handles are nice and thick and very well designed for the price. They are comfortable to hold and use. I highly recommend purchasing this set as a worthy addition to your kitchen arsenal. If you keep in mind their minuses and use them correctly, they should provide many years of doing their part in preparation of some really great meals....Or this one:I recieved this crap today and could not be more disappointed, and I wish Amazon had negative stars to post. My wife and I own a Japanese restaurant, and I knew the uses for these blades would be limited, but we only planned on using them for cutting the makti sushi. What a lousy product, what lousy "knives", to use the term losely. I would return them, but here's the catch--to return them, you have to include a $10 processing fee to this crooked company. In other words, you pay $10 original shipping fee for a $19 item, plus you pay an additional $10 processing fee to return them, so you pay them $20 either way. What a rip-off company, and I hope this review does way more damage to Yoshi Blade than they got from me. Go to the dollar store and buy the cheapest knife they offer, and you'll have a much better tool.As you can see, some people are happy with Yoshiblade ceramic knifes and some not. I would probably suggest you some other brand, but of course it is up to you, I like probably most Kyocera.
Ceramic kitchen knives are one of the latest inventions on the culinary home front. Despite some of the advertising of them that suggests that it is the only knife you will ever need, they are not. But certainly can they be called a worthy addition to your collection if you love preparing a lot of your own meals, and your kitchen as I do.The first thing to be understood about these knives is that one should never confuse this ceramic material with the same stuff that surrounds the shower in your bathroom. This is an extremely hard ceramic known as zirconia, (zirconian oxide) that is shaped into blade like blanks through a high pressure based process that is then baked and sharpened. Zirconia is very hard; it ranks 8.5 on the Mohs scale of mineral hardness compared to 6 to 6.5 for hardened steel, and 10 for diamond, giving it a VERY hard edge that almost never needs sharpening. Ceramic blades can only be re sharpened with a material harder than themselves; industrial grade diamond sharpeners are usually used. The end result is a material, and a knife that holds several advantages over steel knives. One being the materials weight, which is but a fraction of hardened steel. Something that may be of importance to some that are sensitive to a large steel blades heftiness. Another is its being truly stainless. Although stainless steel has that advantage as the name suggests, some foods can still discolor a cheaper grade of steel because of certain acids they contain. Ceramic knives are immune to such staining, and thus will never become discolored. Ceramic knives are also what they refer to as chemically inert, meaning that unlike steel knives that can sometimes transfer a metallic taste to some foods, they cannot effect the taste of any food they are used on, and they are better at resisting germs that can be carried over from job to job. Lastly and probably most important is the ceramics knifes ability to remain amazingly sharp. Being harder than steel they are literally able to stay finely honed through hundreds of uses, and or years without ever becoming dull. Although this claim was also attributed to the Ginsu knives of years back, they had serrated edges that the ceramic knife does not. Zirconias hardness is able to provide a very fine shaving worthy edge. Personally I have never sharpened a steel knife to anything better than this ceramic one has as it arrives, or manages to sustain. It cuts like a dream.As to the down side of these knives, just as diamonds are the hardest substance known to man, but can be easily shattered under the right pressure and circumstances, so it is with the ceramic knife. They won't totally end up in pieces if dropped or misused, but they are capable of letting a small hunk of its blade fly if you are not careful. It has to be remembered that these knives work very well in a kitchen along side their stainless steel counterparts, but are not in any way a substitute for them. Their basic function is to slice and pare, not for hard chopping, or on bone. But it should be remembered that the chopping that they warn you against in the directions refers to a cleaver like action on something heavy, such as frozen meat. Not items like chopping or dicing up things like celery or the smaller part of carrots, etc. And it should be noted that the "hard surface" they also refer to as a no no means granite counter tops that are so popular these days, or something similar. Certainly not is meant to refer to a chopping block, or even a regular countertop that "gives" some upon impact. I have used my knife many times under such conditions and it has performed flawlessly.
Consider the ceramic knife and its recommendations as to its proper use as a carpenter would warn an apprentice that a large screw driver is not to be used as a chisel. If they pay no heed to that advice, they may very well end up with a mess on their hands, or a damaged tool. Personally I love my knives and enjoy having something that is arrives extremely sharp and stays that way. (And I mean it really does stay that way). You get two in the package that is nice for a large kitchen that can handle a couple of locations for knives, or just having a spare that is clean and available for bigger jobs. As to the peelers, I like them but don't have anywhere near the use for them as I do a good sharp knife. They stay sharp and do the job, but I am not anywhere near as impressed with them as I am the knives.In conclusion, I really like these knives for their quality of extreme sharpness that holds just about as a perpetual edge as one can obtain. They slice and dice like a breeze. Also, sometimes even a really good stainless knife can have a cheap feeling handle that irritates. These handles are nice and thick and very well designed for the price. They are comfortable to hold and use. I highly recommend purchasing this set as a worthy addition to your kitchen arsenal. If you keep in mind their minuses and use them correctly, they should provide many years of doing their part in preparation of some really great meals....Or this one:I recieved this crap today and could not be more disappointed, and I wish Amazon had negative stars to post. My wife and I own a Japanese restaurant, and I knew the uses for these blades would be limited, but we only planned on using them for cutting the makti sushi. What a lousy product, what lousy "knives", to use the term losely. I would return them, but here's the catch--to return them, you have to include a $10 processing fee to this crooked company. In other words, you pay $10 original shipping fee for a $19 item, plus you pay an additional $10 processing fee to return them, so you pay them $20 either way. What a rip-off company, and I hope this review does way more damage to Yoshi Blade than they got from me. Go to the dollar store and buy the cheapest knife they offer, and you'll have a much better tool.As you can see, some people are happy with Yoshiblade ceramic knifes and some not. I would probably suggest you some other brand, but of course it is up to you, I like probably most Kyocera.
čtvrtek 6. října 2011
Black Ceramic Knives
Hello all, have you already seen those new black ceramic knives? I think these knives are absolutely beautiful and really just looks better than classic white ceramic knives. I have seen these knives for the first time just few days ago qand I have to admit that I instantly fell in love with these knives. That is the reason why I have decided to create this article and find some more info about black ceramic knives. I have found some really interesting info about black ceramic knives.
Well, the truth is that black ceramic knives are not so different from those white ceramic knives we all know. Some of them are even completely same, except of color, but we will talk about it later.
So, what are the biggest differences between white and black ceramic knives? It is the material these knives are made of. Standard ceramic knive is made of Zirconium Oxide. It is really absolutely great material for knive, always was and probably always will be really great. Well, few years ago scientists found something what is eve better? What exactly means better? That is really good question.
When it comes to knives it is very important to use some hard, some really extremely hard material and you can be sure that Zirconium Oxide you can find in white ceramic knives really is very hard material. Well, there are material that are even harder and can be used in ceramic knives. This material is Zirconium Carbide that is created during process of creating ceramic knive. It is something really very interesting and also quite complex method. I have to admit that I do not know the details of this method, but it somehow changes in the end of creating ceramic knife Zirconium Oxide to Zirconium Carbide.
What is so great about Zirconium Carbide that black ceramic knives are made of? It is twice as hard as Zirconium Oxide and that means these knives are simply better.
Now I would like to warn you that not all black ceramic knives are made of Zirconium Carbide, there are many knives that are made of Zirconium Oxide, but are just colored to black color because of design. So when you will buy black ceramic knive, always look for those made of Zirconium Carbide.
The last thing I want to inform you is that black ceramic knives are in fact not more expensive than those white ones, so from now on I would not buy those white ones.
Well, the truth is that black ceramic knives are not so different from those white ceramic knives we all know. Some of them are even completely same, except of color, but we will talk about it later.
So, what are the biggest differences between white and black ceramic knives? It is the material these knives are made of. Standard ceramic knive is made of Zirconium Oxide. It is really absolutely great material for knive, always was and probably always will be really great. Well, few years ago scientists found something what is eve better? What exactly means better? That is really good question.
When it comes to knives it is very important to use some hard, some really extremely hard material and you can be sure that Zirconium Oxide you can find in white ceramic knives really is very hard material. Well, there are material that are even harder and can be used in ceramic knives. This material is Zirconium Carbide that is created during process of creating ceramic knive. It is something really very interesting and also quite complex method. I have to admit that I do not know the details of this method, but it somehow changes in the end of creating ceramic knife Zirconium Oxide to Zirconium Carbide.
What is so great about Zirconium Carbide that black ceramic knives are made of? It is twice as hard as Zirconium Oxide and that means these knives are simply better.
Now I would like to warn you that not all black ceramic knives are made of Zirconium Carbide, there are many knives that are made of Zirconium Oxide, but are just colored to black color because of design. So when you will buy black ceramic knive, always look for those made of Zirconium Carbide.
The last thing I want to inform you is that black ceramic knives are in fact not more expensive than those white ones, so from now on I would not buy those white ones.
středa 5. října 2011
How to sharpen ceramic knives?
We already had article about how to sharpen ceramic knives, but of course not everyone who wants to sharpen ceramic knives wants to buy this tool for it. It is absolutely true that this special electric sharpener for keramic knives is not anything cheap and also it is true of course that if you have for example just or two ceramic knives, you probably do not want to spend this kind of money on such tool.
I have now only two ceramic knives and I have to admit that even I really like that tool, it is for me just to expensive. It is of course because ceramic knives you really do not need to sharpen them so often. If you don't use these knives everyday many and many times and especially if you do not use these knives for tasks these knives are not supposed to be used on, you do not need to sharpen these knives very often. I would say that for normal everyday use at your home sharpening them once a year is more then enough.
Of course this is true when you use really high quality ceramic knives and not those very cheap. Those cheap knives also usually are very sharp when you buy them, but soon, after few months you need to sharpen these ceramic knives again. Well in that case it would be even good idea to buy this sharpener from Kyocera and especially if you have more these knives or have lot of friends who has these ceramic knives also. Maybe it will not make you any money, but it will probably make your friends happy and that is something what is sometimes more important than money, don't you think?
Well, topic of this article is how to sharpen ceramic knives and so far I wrote only about sharpening such knife at home with that special sharpener from Kyocera. There are of course much more options, so lets take a look at these options.
Another option is sending the knife to the company that created your knife, if you have those quality ones, they will sharpen you ceramic knive for free. That is I think absolutely best option for all of you who has one or two such knives and use them just in home.
Well, there is alosd third option and that is buing some of those cheap ceramic knife sharpeners. I really cannot recommend you this, because I have tried it. I bought one really cheap sharpener for ceramic knives, it looked quite similar as sharpeners for steel knives, except it should have small diamonds on it. This way it should be able to sharpen ceramic knives. The problem is that I have tried it and it just did not work. It was really hard work and maybe it would work on my knife, but I would need to spend several hours sharpening every knife and I just think it is not worth it. So again, I do not recommend these cheap ceramic knife sharpeners, another reason is that you could damage your knive. That is something you probably do not want.
The last option when you need to know how to sharpen ceramic knive is some local knive-sharpener, but I really do not have any idea if they have the necessary tools to sharpen these knives.
I hope I answered your question how to sharpen ceramic knives and when there will be something new, I will of course inform you here on my blog.
I have now only two ceramic knives and I have to admit that even I really like that tool, it is for me just to expensive. It is of course because ceramic knives you really do not need to sharpen them so often. If you don't use these knives everyday many and many times and especially if you do not use these knives for tasks these knives are not supposed to be used on, you do not need to sharpen these knives very often. I would say that for normal everyday use at your home sharpening them once a year is more then enough.
Of course this is true when you use really high quality ceramic knives and not those very cheap. Those cheap knives also usually are very sharp when you buy them, but soon, after few months you need to sharpen these ceramic knives again. Well in that case it would be even good idea to buy this sharpener from Kyocera and especially if you have more these knives or have lot of friends who has these ceramic knives also. Maybe it will not make you any money, but it will probably make your friends happy and that is something what is sometimes more important than money, don't you think?
Well, topic of this article is how to sharpen ceramic knives and so far I wrote only about sharpening such knife at home with that special sharpener from Kyocera. There are of course much more options, so lets take a look at these options.
Another option is sending the knife to the company that created your knife, if you have those quality ones, they will sharpen you ceramic knive for free. That is I think absolutely best option for all of you who has one or two such knives and use them just in home.
Well, there is alosd third option and that is buing some of those cheap ceramic knife sharpeners. I really cannot recommend you this, because I have tried it. I bought one really cheap sharpener for ceramic knives, it looked quite similar as sharpeners for steel knives, except it should have small diamonds on it. This way it should be able to sharpen ceramic knives. The problem is that I have tried it and it just did not work. It was really hard work and maybe it would work on my knife, but I would need to spend several hours sharpening every knife and I just think it is not worth it. So again, I do not recommend these cheap ceramic knife sharpeners, another reason is that you could damage your knive. That is something you probably do not want.
The last option when you need to know how to sharpen ceramic knive is some local knive-sharpener, but I really do not have any idea if they have the necessary tools to sharpen these knives.
I hope I answered your question how to sharpen ceramic knives and when there will be something new, I will of course inform you here on my blog.
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