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Kitchen knives: Out with metal + wood, in with ceramics + silicone
http://www.flickr.com/photos/paulworthington/tags/knives
Now instead of resharpening my knife at home with a $5 sharpener, I send it off to a specialty shop or toss it out. Nice. Oh, and rather than harmlessly bending it chips when you drop it. And it won't stick to my magnetic knife block.
The ceramic blade really was much sharper than metal, but I haven't tried out metal knife of the same price range so it's not fair to judge by my experience.
I've been using it everyday for the past 14 months, it has small chips all over it. And there is no way I can sharpen it again. But still, it is still working well - slicing tomatoes without crushing them.
Metal ones don't stay sharp as long, but it is easy to sharpen it at home.
Final verdict - buy cheap Ikea knives and replace them often.