[Sca-cooks] Best Apprentice Gift EVER!
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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