I'd like to hear the opinions of those have and use ceramic blades in the kitchen. Been seeing those Yoshi blades advertised on TV , and saw them at WalMart today.

I had a Boker ceramic a few years ago. It was not as sharp as I thought it should be and it quickly got gifted away. I can get my good kitchen knives sharp enough to shave with, the ceramic was sharp enough for most jobs but not on par with a good blade honed to fine polished edge. Another drawback was the lack of weight, it did not balance right, nor did it have the mass to carry it through root vegetables at speed. With a good forged Henckel or Wustov or even the cold rolled Warther and Forshner I can tap out a beat while slicing carrots, not so with the light ceramic blade.

__________________
Regards,
Guy-Harold Smith II

Go to Harbor Freight. Its where I bought my daughters in law Christmas presents! They have 3 sizes, small, medium, and too big. Buy one or two and take them home. They'll set you back a bundle, maybe even $20 total. Then you can test them at home to see if you like them.

Our verdict is my wife seems to like them. She uses them whenever she wants to cut an apple or orange. They're sharp. They're light. If you're stupid and drop it on the counter or floor and it breaks, you're out a few bucks.

Call it a real life test.

I have a Boker pocket knife. Its sharp enough, but not nearly as sharp as I can make a good steel knife with my sharpening set up. But no one really needs a knife that sharp for most everyday activities.

I don't carry it because its way down the list of candidates to carry.

__________________
Dick Burg

One of the (probably over-hyped) features is that the ceramic blade does not impart iron particles to meat and veggies , and make them brown on the edges. The best stainless blades are actually high carbon stainless (or they wouldn't hold and edge) and will rust. I'm forever leaving blades in the sink soaking.

I have a set of Wusthof knives that I keep shaving sharp. They cost me a small fortune for the set (26 pieces) but after owning them for a few years, I could never go back to using anything less.

cutco...the only way to go...almost 18 years and they are still as sharp as day 1...on a whim they were purchased at a county fair in Maryland...of all the **** that I have purchased, these by far have more then lived up to their expectations

I have both a Yoshi and a Harbor Freight ceramic. I use the Yoshi for most kitchen tasks - it does most jobs noticeably better than a generic kitchen knife. It is a bit too large for paring, and doesn't have a sharp point. The Harbor Freight does have a sharp point, but doesn't seem to be as sharp as the Yoshi. It works well for opening packages.

I bought a Yoshi blade in the "as seen on TV" aisle as a goof - now I love the thing. Its always sharp enough to get the job done.

__________________
“What you got, ain’t new.”

As above, once you learn to appreciate the heft and balance of a quality kitchen knife - Henckel, Wusthof, etc. - there's no going back. (Except for my wife, who will consistently use the cheapest, most "wrong" knife for any kitchen task...and yes, I have learned to "grin and bear it"!

I do not own one. But since it was not mentioned here, I have heard they will shatter if dropped on a hard surface. I stay with high carbon steel knives.

Bought knife/peeler set on a "As seen on TV" rack at a local store.
I tried the Peeler and immediately went back to the bi-directional SS ones I have.
The knife isn't the sharpest in the drawer and isn't dishwasher safe.

When it breaks, I won't replace it.
John

__________________
Age + Treachery = JohnnieB

Not a thing in the world wrong with Cutco, but I had an interesting experience with a Cutco salesman. A "friend" had referred me to the salesman; when my friend said the young man was working his way through college I agreed to let him visit in a moment of weakness.

When the salesman came he asked me to bring some of my kitchen knives to the dining table so we could compare my knives with his head-to-head. I'm sure this is ordinarily a great tactic, as most folks have cheap knives that are rarely sharpened. But what he didn't know is that my knives are Henckels, and I worked *my* way through college as a meat cutter (among other things), so I know how to sharpen a knife.

When I effortlessly sliced through the length of rope that served as his first test medium I think he realized that it wasn't going to go well.

I did end up buying a set of their kitchen scissors, however. They were expensive, but they're great.

Hi:
I don't cook or spend time in the kitchen except to ask "When do we eat?"
I have asked my wife Penny (chief cook and keep jimmy straight person) and Penny opinion is these knifes are great for cooking and everything. If she had to kill with a knife, these would be the ones she would use.
Jimmy (yes I am scared of her)

Yoshi seem extremely sharp, I have a nice nix to make my point...Pardon the Pun.....I try not to drop them....Bet they do break, but for tomatoes they will slice them very thin...

My wife bought some expensive ceramic kitchen knives she saw on QVC. 1. A big mistake, ever try and sharpen one when it gets dull? 2. Women should not be allowed to watch QVC. There should be some kind of chip in the TV that will block it.

I like our high carbon steel knives. When they get dull you can restore the edge.

You can restore the edge on ceramic knives, both the Harbor Fright and the Bokers. Just not using conventional methods. They need to be polished to a new edge, not ground like steel. Most makers provide a sharpening service (usually for a modest fee.) You package and send the knife in, they sharpen it and return it, pretty fast. You might be able to do it yourself. If you've got a felt wheel with diamond grit, its possible. They don't advertise how, just to prevent fools from tearing the blades up.

__________________
Dick Burg