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/ck/ - Food & Cooking

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10465906 No.10465906 [Reply] [Original]

>hurr don't use ceramic knives! They're a meme and no good! Literal chinkshit!
Boy am I glad I didn't listen to you idiots. Got one of these and have been using it nearly daily for the past 6 months and it's easily my favorite, most trustworthy knife. Still razor sharp and cuts through things like they're barely even there, leaving behind cuts so clean and smooth that the slices look like glass.

>> No.10465915

>>10465906
Ceramics are great. Only low-IQ brutes hate on them because they can't cut through bones and you can slam them around wildly. It's like hating cast iron because it sometimes has problems with acidic things.

>> No.10465923

I love ceramic knives. I've only broken 5 or 6 of them accidentally.

>> No.10465949

>>10465906
My only problem is that they are uselessly short. You'll never find one in a proper 10+ size. How TF are you supposed to rock chop with that? Cut big fruits like melon? Cut steaks? there's not much of a tip on it either. That's gonna make removing silverskin difficult, etc.

>> No.10465991
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10465991

>>10465949
What? They come in all kinds of different sizes. The one I use is the top one in this pic which is 7 inches. There are even longer ones out there though.

>> No.10466202

Htf do you sharpen them? Oh, wait you can't. Enjoy your disposable knife plebe.

>> No.10466582

Even if you never cut on anything but the vey best endgrain cutting boards and exercise the greatest caution the edge will invariably chip. Also I strongly doubt the knife goes through stuff like it is barely even there. Ceramic knives need a certain thickness for the required robustness because they are so brittle. That means there is a limit to how well they go through stuff, no matter how sharp the edge itself is. Most likely it is just better than your previous shit knife.

>> No.10466619

>>10466582
Fuck off you uncoordinated hamfisted retard.

>> No.10466635

>>10465991
>There are even longer ones out there though.
Source plz.

>> No.10466636
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10466636

>>10466202
>>10466582

>> No.10466692

>>10466636
Ok then, smartass, htf do you sharpen them?

>> No.10466700

>>10466692
What are you, a phoneposter with this level of retardation? How the hell do you figure they get honed in the factory? Fucking magic?

>> No.10466705

>>10466619
>angery

run a fingernail over the edge you little cockholster,I bet you can already feel the chips even if you are too dumb to see them

>> No.10466718

>>10466692
Bench grinder with a diamond, CZ, or "green wheel". I can't recall the composition of the so-called "green wheel" but it's what we use in the machine shop to grind tungsten carbide tooling.

for touchups you can use a diamond steel.

that said I will agree it's a fuck of a lot more hassle to sharpen than a steel knife. But impossible to do at home? Nope.

>> No.10466741

>>10466705
Nice try retard. Just because you're a worthless piece of trash in the kitchen doesn't mean everyone else.

>> No.10466743

>>10466718
>"green wheel"
Silicon carbide

>> No.10466748

>>10466718
Not even necessary. Diamond film on a plate does just fine.

>> No.10466782
File: 147 KB, 864x716, 10pcc202 chopping mats.jpg [View same] [iqdb] [saucenao] [google]
10466782

>>10466705
>run a finger nail over something that sharp
You must be crazy. I have a loupe that I examine the edge with every now and then, usually right after washing it. 6 months and the thing still looks brand new. Not a single chip. This is an "advanced" ceramic blade though, whatever that means.

And for the cutting board, I only use it on those soft, flexible chopping mats which are what I prepare on exclusively anyways.

>> No.10466798

>>10466782
>This is an "advanced" ceramic blade
Hmmph, maybe they have improved since I last used one and they dont chip as badly anymore.. Still, my remark about them being too thick still stands. Really good steel knives still rule supreme.

>> No.10466921

aren't these just so people can smuggle knives through metal detectors?

>> No.10467125

>>10465906
what you say, man, I totally recommend them. I don't recommend them for anyone over 50 because it doesn't matter how many times you tell them IT'S FUCKING CERAMIC, they keep trying to cut hard stuff with them

>> No.10467128

lol I buy the cheapest I can get for a few bux, lasts over a year.

>> No.10467135

>>10466202
do you realize ceramic is binary, right? either it doesn't lose edge ever or it gets horribly chipped because you were a retard

>> No.10467177

>>10467135
Nope. It will wear down and get dull just like a steel knife--only that process happens more slowly.

>> No.10467204

>>10466635
The speed at which I found them by doing a simple google search tells me that you did not even bother trying.

>> No.10467208 [DELETED] 
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10467208

>ceramic knives are go-

>> No.10467263

>>10467208
Nice fail metalcuck

>> No.10467326

>>10467204
Correct. I was asking which ones you had experience with.

>> No.10467587

>>10466700
LOL

>> No.10467706

>>10465906
>posts the highest of the highest-end ceramic knife (Kyocera)

Of course it cuts well. It's a fucking Kyocera.

>> No.10468485

I once made a blade out of my toenails and superglue and it lasted for a week. The handle was a block of wood.