ceramic knife cannot sharpen.... also its very brittle....

This type will sharpen, but get blunt easy (from my and my family experience) And there also different way to sharpen for left handed person.

Here one website talking bit of sharpening.

https://fivestrokeroll.wordpress.com/2013/1...ife-sharpening/

Yes, and got different number grading. The final finishing need the finer stone.

Yup.

But I have a set of knife metal blade which cannot be sharpen also. The sharp edge side have some curve pattern. Not an ordinary knife.

thanks for sharing the experience, usually how long will it last...?
hvn't tried that sharpener yet, as the knife still sharp enough to use

Yup, but I usually just pay rm10 for people to do the dirty job.
And now I bought a Dremel rotary tools, it will do the job also

you hv got fine hand to control the angle

Don't have the measurements, but from experience one night in restaurant use need to sharpen few time, while the normal traditional way last whole day.

Well, that Dremel tool cost me rm750, so have to make full use of it

The iron in the stainless steel knife react with certain compounds causing the fruit like apple to brown. Confirmed and attested by many friends who uses these knifes.

thats why maybe get one small ceramic knife to cut fruits and vege only. SS knife for meats, etc

In my kitchen, at least got around 8-10pcs of knife. From big chop meat type till the small 1. But always see wife you 1-2 type only. Some are just keep like that without use at all. Ai, just throw it away la.

Actually prepare a meal require how many type of knife?

Same with my boss. Used one or two only. And she wants those not so sharp knives cause sked cut herself.
That zwillings knife I "bought" recently also took years of convincing. Luckily exchange with points then ok only. If use cash sure no approve

This post has been edited by idoblu: Jun 18 2015, 09:28 AM

The blunt/dull knife more dangerous, because the things you want to cut have more resistance due to the dull knife you need more strength once the resistance break it cut deeper and may injured the user.

Ceramic knife i don't find it very sharp after few round of usage, and because it can't be sharpen i don't like it.

Also don't forget is very brittle, when it drop is better it break into pieces, if it just have small crack, image you use it again to get meat or fruits the ceramic particle may drop into the food.

Like this, than just keep 2pcs enough la.

The ceramic knife quite sharp. See her cut thing macam easy only. Becarefull. See can get another big ceramic knife from japan. Here quite expensive.

i'm sure your boss will be pleased by how effortless to just "glide through" the tomato

as i know... stainless steel is widely used in food industry or surgery equipment, iron inside apple/banana turn brown after oxidized or exposed to air.... probably only mild acid and very high heat will react with stainless steel

Wah see this test -
http://www.myceramicknives.com/my-30-day-t...ep-apples-fresh

ceramic knife is good to cut fruit and vege only. not for meat.