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"ceramic" knives?
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pltrgyst[_1_]
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Posts: 566
"ceramic" knives?
On 23 Mar 2006 17:55:59 -0800,
wrote:
>As an ex-pro chef, an avid home chef and a knife collector I've been
>wanting to get a ceramic knife for some time now.
Prediction: you'll find that they're no better for very thin slicing than a
relatively inexpensive Japanese knife like a Shun, very fragile, have
uncomfortable handles, have to be sent off to be sharpened when they finally do
dull, and you'll ditch the ceramic within a year.
At least that was my experience. YMMV.
-- Larry
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