There is also a noticeable difference between the weight of a steel blade versus a ceramic knife. I believe some users will like this about ceramic knives and some will prefer the weight of a steel blade. I like the weight of a steel knife but personally found this refreshing after using the knives for numerous hours of testing; I believe the lighter blade resulted in less fatigue. Ceramics do require that you provide pressure during the cutting motion which I contribute to the weight difference.
I have attached some images in the Appendix using a 10X magnification of the cutting edges. The Kyocera website marketed their knives as having the straightest edges. These images were taken before using the knives in testing and I am still trying to confirm whether this was a result of them being samples or not. They may be related to the brittleness of the material; the nicks are highlighted in red. There is also little evidence showing a relationship between these defects and poor cutting performance. The nicks are visible by naked eye (although rather hard to see); I would recommend you inspect your knife well before purchasing.
Conclusions
Cooking For Engineers Recommended:
Kyocera Revolution ($53.95)
I have attached some images in the Appendix using a 10X magnification of the cutting edges. The Kyocera website marketed their knives as having the straightest edges. These images were taken before using the knives in testing and I am still trying to confirm whether this was a result of them being samples or not. They may be related to the brittleness of the material; the nicks are highlighted in red. There is also little evidence showing a relationship between these defects and poor cutting performance. The nicks are visible by naked eye (although rather hard to see); I would recommend you inspect your knife well before purchasing.
Conclusions
Cooking For Engineers Recommended:
Kyocera Revolution ($53.95)
This not only affects grip-to-blade angle, but generally the grind and the cross section of the grind/bevel as well.
I'm curious if it would be possible to repeat the test by isolating the french-pattern and santoku-pattern knives with a steel control for each. Alternatively, giving some description of the edge bevel for each might also provide some insight into the relative chop-versus-slice performance for each blade.
I can see how the tip on a traditional chef's knife might be more prone to breaking, but can't think of any other rationale besides marketing.
I tried a Santoku style once and hated it, yet still want to play with a ceramic some time. I guess a Kyocera paring knife is my future.
Great review -- thanks for the hard work!
Personally, I'd rather have wood handles. It's not like people who buy $50+ ceramic knives do so because they can thrown them in the dishwasher.
Two of them have now chipped endpoints due to accidental dropping. The newest ones have a lot more sharp (different sharpening production tecnique) but also a lot more brittle blades. The oldest one, a Cerastar knife, even if dulled with use and chipped, is still sharp enough to serve everyday usage.
The white blades get stained very easily when you cut artichokes or carrots, and every now and then I clean them with a concentrated bleach solution.
Paring knife, short chef knife, and veg peeler.
They are very light and very sharp. The first week or more that you use it, the light weight of the knife is jarring. I got used to it. Now I switch between ceramic and metal without thinking.
The paring knife is great.
The chef knife is fine, but is quite delicate. I have dropped mine a couple of times and the tip has broken off. It still works, but the lack of tip throws off the balance.
Consider ceramic knives for chopping veg or precision slicing duties.
If you are hacking & prying or cutting up something really heavy (like maybe a pumpkin), stick with steel.
The veg peeler is useless. It just doesn't work.
I also prefer the blade in line with the handle, not perpedicular like the Kyocera.
Paring knife, short chef knife, and veg peeler.
...
The veg peeler is useless. It just doesn't work.
I also prefer the blade in line with the handle, not perpedicular like the Kyocera.
I bought a Kyocera paring knife and Vertical peeler and find I prefer my metal paring knife but just LOVE the peeler. One thing I've learned it that you occasionally need to spray the peeler with Easy-Off and scrub it with a toothbrush, else the ceramic gets sticky and doesn't work as well.
Personally, I'd rather have wood handles. It's not like people who buy $50+ ceramic knives do so because they can thrown them in the dishwasher.
I like also wood handle knives. I felt more comfortable with them. Ceramic handles are ok but I felt its more slippery to handle than the wood handle. Anyway its my only opinion.
B)