[Sca-cooks] Best Apprentice Gift EVER!

aeduin aeduin at roadrunner.com
Tue Sep 18 10:49:04 PDT 2007

At 10:31 AM 9/18/2007, you wrote:
>silverr0se at aol.com wrote:
> >
> > On the subject of knives - has anyone ever worked with one of 
> those ceramic knives that Ming Tsai sells? Are they worht the money 
> or are you just looking to loose a finger before you know it?
> >
> >
>I have a Kyocera ceramic knife.  There are not enough o's in smooooooth
>to describe its action on fruits and vegs.  I'm a bit hesitant to use it
>on anything much tougher but give me time.  You can come play with it if
>you want, we will have the next CHSC book shortly and will have the
>opportunity to slice'n'dice lots of Farmers Market produce.

That's what I've heard.  I almost got one a number of years ago but 
was worried about the reports of brittleness.  It would chip if used 
on something too hard and shatter if dropped.

I just looked at Kyocera's website and the prices have come way 
down.  Of course they now have a new line of Damascus (pattern-weld) 
looking blades that's double fired and more durable.

They say specifically that's it's for fruits, veggies and boneless meats.


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