/ck/ - Food & Cooking

>>9640612
I'd be worried about shattering it accidentally, also can you even sharpen those things normally?

>>9640612
Maybe if you get them for free?
Shit chips really easily and you can't sharpen them without specialised equipment or sending them away.

Def no, they are like dating a diva, when you don't look at what you do with them, you fuck the edge.

>>9640612
Great for fruit and veg etc but a little limited, also if anyone else tries to use it you can guarantee they will somehow fuck it up

>>9640616
No and they're kinda brittle... but

>sharper than a metal knife
>blade doesn't dull
>doesn't react with anything since non metallic
>super cheap

>>9640619
Also, where do the tiny shards end up? It's not like a metal knife where the edge just blunts and rounds over

>>9640635
>>blade doesn't dull

>>9640635
The edge eventually gets tiny little chips and needs resharpening

>>9640637
Small bits just abrade away.
Larger pieces chip off.
Same as steel, really.

Good for fruits, vegetables, meat.

Not good for smashing, bones, a kitchen environment where you can't baby it, frozen foods, prying things. Basically anything that's not fruits, veggies and meat.

>>9640612
I have a couple ceramic knives that I consider disposable, but I think anything longer than 2.5 inches is stupid. It's fucking glass; the longer it is the more likely it is to break and then your prep is fucked.

Don't drop that shit...........

>>9640722
>but I think anything longer than 2.5 inches is stupid. It's fucking glass; the longer it is the more likely it is to break

Precisely why ceramic knives are silly. They're only practical for tiny little sizes like paring knives. Those are only useful for carving fancy garnishes and have little benefit for the home cook. Let's re-visit ceramic when someone can make a full sized chef's knife with reasonable durability.

>>9640612
https://www.youtube.com/watch?v=sbPWitSTe2k
This commercial convinced me to buy a set of their knives. They're honestly nothing special, not very sharp and pretty lightweight, but I occasionally use them for some quick and simple stuff like slicing some fruit or something, when I'm too lazy to have to clean my real knives.

Excellent for anything soft and it's super cheap. Get one with a sheath and it'll last years.

On the topic of ceramic stuff, are ceramic peelers any good or stick with metal peelers?

>>9640831
You must be way into potatoes. Aren't the skins super important though?

>>9640721
so it's not good for things that shouldn't be done with any type of knife? woah

>>9641058
There's a lot of potato dishes out there that don't use the skin. Also why do you assume it's gonna be potato

>>9640612
No
https://www.youtube.com/watch?v=uQOnMVnstfE

>>9640612
They’re great for fruits and vegetables. Gave my wife a set 2 years back. She’s very cautious and gentle in general, I have no doubt I would have found a way to break them. But she still uses them daily, no problems other than some chipping

>>9641058
White potatoes are toxic and 3/4 of the toxins are in the skin. But so are most of the nutrients. So eat sweet potatoes instead :D

>>9640635
>sharper than a metal knife
nope
>blade doesn't dull
nope
>doesn't react with anything since non metallic
plenty of metals are quite inert
>super cheap
plenty of steel knives are, too

Some ceramic blades are pretty nice, but most are garbage, worse garbage than most garbage steel knives.