Kyocera Ceramic Knife Review

[FMCoug]

ceiling pot holders are ridiculous unless you are in a professional kitchen and even then if space permits most chefs wont opt to have a bunch of crap hanging around. in a home they look silly and messy as already indicated. who wants to look at a bunch of pots hanging in the air?

Especially since so many homes have the great room concept these days where the kitchen, nook, and family room are all connected.

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[wuapinmon]

I also want a ceiling pot holder even though that makes your kitchen seem messier.

Ignore the naysayers. A kitchen is a functional room with daily demands that can become a thousand varieties by year's end. If my ceilings were higher, I would absolutely have a ceiling pot holder. Of course, my kitchen is closed off from the rest of the house. I already have a metal food-service table as our island, and most of our large pots and huge stainless bowls are underneath for quick access. I hate bending down to ground level and rifling through a cabinet looking for a pot's lid.

Now, as far as knife's go, I'm converted to Cook's Illustrated's continual "Highly Recommended" Victorinox knives with Fibrox handles. Good grief these things are perfect, and with a sharpener, I can make them cut paper with about ten pulls.

I have these three knives, and they are my go-to choices for most things.

http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1
http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1
http://www.amazon.com/Victorinox-4-I...g+Knife+fibrox

[Surfah]

Ignore the naysayers. A kitchen is a functional room with daily demands that can become a thousand varieties by year's end. If my ceilings were higher, I would absolutely have a ceiling pot holder. Of course, my kitchen is closed off from the rest of the house. I already have a metal food-service table as our island, and most of our large pots and huge stainless bowls are underneath for quick access. I hate bending down to ground level and rifling through a cabinet looking for a pot's lid.

Now, as far as knife's go, I'm converted to Cook's Illustrated's continual "Highly Recommended" Victorinox knives with Fibrox handles. Good grief these things are perfect, and with a sharpener, I can make them cut paper with about ten pulls.

I have these three knives, and they are my go-to choices for most things.

http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1
http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1
http://www.amazon.com/Victorinox-4-I...g+Knife+fibrox

I'll second those knives. I have them also because of ATK. For the price they can't be beat. They come razor sharp and hold an edge for a long time. I use that flexible boning knife often for trimming my meats. When I took a sausage making class last year at our local butcher they all used the same knives.

As for the hanging pot rack I still hate it. When we moved into our home and did a little kitchen remodel we opted for pots and pans drawers for the island. I made it into an island and it holds all of our utensils in the top drawer. All of our plates and bowls go in the second drawer along with kids dishes and cups so they can get them themselves. Ikea has some nice plate holders. The bottom drawer holds our pots, pans and lids. It's super efficient. I think most base cabinets should feature these kinds of drawers. You get so much more utility than normal cabinets that may have one shelf.

Also, ceramic knives suck. We had a paring knife and the tip broke in less than a week.

[Katy Lied]

So I guess I will wait for my ceiling pot holder when I buy my french farmhouse in Provence. I will have a coffered ceiling in the kitchen, and will insert the pot holder there. And I will only hang copper pots from it.

Everyone may visit except for a few of you - you know who you are.

[Joe Public]

Also, ceramic knives suck. We had a paring knife and the tip broke in less than a week.

Stories like these are why I waited for Costco to carry them before trying them. I also have a nice Zwilling Henckels seven-inch santoku that is a great all-around knife, but it needs sharpening (not honing). Do you all have your own sharpeners?

[Katy Lied]

what's the difference between sharpening and honing?

[wuapinmon]

what's the difference between sharpening and honing?

This will actually resharpen the blade (it slowly erodes the blade through the years).



This just straightens out any invisible dents in an already sharp blade.

[Clark Addison]

what's the difference between sharpening and honing?

Here's what Alton Brown says:

[old_gregg]

Stories like these are why I waited for Costco to carry them before trying them. I also have a nice Zwilling Henckels seven-inch santoku that is a great all-around knife, but it needs sharpening (not honing). Do you all have your own sharpeners?

not sure where you're located, but the guy in salt lake i use does a great job for $.78/inch.

[Donuthole]

not sure where you're located, but the guy in salt lake i use does a great job for $.78/inch.

Signature quote!


At $2.34 a pop, I imagine you use him quite frequently.

[old_gregg]

Signature quote!

it only costs me a couple bucks

[TripletDaddy]

Signature quote!


At $2.34 a pop, I imagine you use him quite frequently.

That's almost 6x the per inch cost!

[FMCoug]

Just picked this up off Craigslist.



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[statman]

not a fan of ceramic. invest once in good knives and you'll have them forever. i have an old zwilling chef's knife and a shun santoku/paring set that are amazing.

Zwilling Henckels are a fantastic investment - We're still using a chefs knife that we got as a wedding present 26+ years ago. The Henckel International knives - the one without the twins - are Chinese junk. Crappy steel. Crappy balance. Don't hold sharpness. Don't waste your money.

[Drunk Tank]

Proper honing (straightening the edge of the knife) should keep your knives edge good for a while. Realistically, with moderate use, you should only have to re-sharpen (removing metal to re-form the bevel of the cutting edge) your knives every 6 months, maybe even once a year unless you have really cheap knives with poor quality steel. Also, if you don't have a good knife sharpener, best money spent is to take your knives to a professional who can sharpen them for you.

Sharpening too often will ruin a knife in short order as well as poor sharpening technique will ruin a knife as well.