"Janet Bostwick" > wrote in message
...
>
> "aem" > wrote in message
> oups.com...
> >
> > Janet Bostwick wrote:
> >> What's the deal with ceramic knives? I know nothing about them.
They're
> >> touted as never needing sharpening and unbreakable. I'm not interested
> >> in
> >> buying any more knives, but I just want to know something more about
> >> them.
> >
> > I've tried several of them of different sizes, but only briefly.
> > Didn't like any of them, because the weight and balance weren't good
> > (for me).
> >
> > And I don't want a 'never needs sharpening' knife if what that really
> > means is 'i can't sharpen it.' Cutting food eventually dulls my
> > knives, even though you would think that meat and fruit and vegetables
> > were softer than hard stainless steel. So then I sharpen them and I'm
> > good to go again. What would I do with the ceramic knife then, throw
> > it away? -aem
> >
> I wondered about the weight and weight distribution. Maybe I'm too old to
> change, but I'm accustomed to a certain weight in the hand when using my
> knives.
>
>

Nope, you're not too old, I think we all feel that way. A knife should feel
comfortable to your hand. I prefer a heavy knife myself. Same as a cue
stick for pool, a hammer to a nail, etc. You like what you like. That's
it.

kili