OK, sports fans.

For whatever reasons, I have found myself in possession of a kyocera
santoku. I also found a couple of smaller knives at Tuesday morning.
Mirabile dictu, I have now received 4 (count 'em) Yoshi sets.

'Tis a brave new world.

Well, I can see that ceramic knives work well cutting meats that are
boneless. Ceramic peelers seem to be worthless. Ceramic knives do not
discolor lettuce and the like.

Those of you of the cookerati might opine....

Are these knives worth anything, as you see it? What don't you like?
What do you love?

Do they have places in your kitchens? Really?

Alex. Stirring the pudding.