I present to you, two products from the Kyocera Revolution line of ceramic knives. Kyocera claims the blade is almost as hard as diamonds and doesn't need to be sharpened for about five years. They also sharpen them free of charge; you just pay shipping to the factory. Both knives are very lightweight and have a nice grip to them.
My $10 for 3 paring knives have gotten impossibly dull, so I treated myself to a new one. I don't know how they'll perform in the long run, but Sur La Table's promise to replace any broken ceramic knife, no questions asked, was enough assurance to convince me to try.
My other selection was a Nakiri, or Japanese vegetable cleaver. It's a shape I don't currently own, and it's the style preferred by little old Asian ladies who do a lot of fine vegetable slicing. I can't wait to try this one out.
2 comments:
Let me know how you end up liking them. I have some that need replacing. . . Thanks, Sonia
I've only used them for a few times, and they are very sharp. However, and a lot of online reviewers feel the same way, if I could only have one knife this would not be it. This one's pretty much going to be for the very fine slicing needed for a lot of Chinese cooking.
I would pick a Shun Classic santoku, chef's knife, or vegetable cleaver, whatever shape you like most. The Shun classics are very sharp, hold their edge pretty well, are easy to hone with, have a really nicely shaped handle, and are sharp enough for fine slicing but heavy enough for smashing garlic cloves or tearing a chicken apart. I love both of mine. Globals are even sharper, but a little delicate for heavier kithen duties.
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