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/ck/ - Food & Cooking

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File: 101 KB, 640x640, Ceramic-knife-6inch-meat-knife-sushi-baby-fish-fillet-women-s-knife-Faca-sashimi-Ceramica-de.jpg_640x640.jpg [View same] [iqdb] [saucenao] [google]
12611770 No.12611770 [Reply] [Original]

If ceramic knives are so good why don't any professional chefs seem to use them?

>> No.12611777
File: 385 KB, 1440x1440, oxydeprivedjanny.jpg [View same] [iqdb] [saucenao] [google]
12611777

>>12611770
Because chefs are slaves to the ferric jew.

>> No.12611819

Can ceramic knives be sharpened, or are they just a disposable thing? That would explain why only casual use makes sense.

>> No.12611830
File: 731 KB, 2560x1280, 2019-04-18 02.01.20.jpg [View same] [iqdb] [saucenao] [google]
12611830

>>12611819
>Can ceramic knives be sharpened
How do you think they got sharp, you stupid fuck?

>> No.12611851

>>12611819
They can, but it requires special equipment because of their hardness and brittleness.
Not something you can do on your ordinary whetstone.
>>12611830
By being innately way more hard than steel.

>> No.12611874

>>12611819
a diamond coated sharpener for ceramic knives can be purchased for a few dollars

>> No.12611882
File: 474 KB, 484x587, 1558032461175.png [View same] [iqdb] [saucenao] [google]
12611882

>>12611851
Steel is harder and more difficult to break or wear out. Enjoy your glorified sharpened toilet bowl fragments, the Bed Bath and Beyond cashier is waiting for you to get your monthly TV advertisement knife

>> No.12611933

>>12611882
Why can't you use both?
Does a woodworker use 2000 grit paper on every piece?

>> No.12611958

>>12611933
Your mom works wood

>> No.12612008

because beyond a certain level of sharpness it just becomes a dick measuring contest

>> No.12612098

>>12611830
They're sharp when you harvest them

>> No.12612110

>>12611770
Because chef's don't treat their knives like shit. Just because something is harder doesn't automatically make it sharper. It means it holds the sharpness longer at the expense of being more brittle. If you sharpen your knife properly before and after use you'll have something that's sharp AND durable.

>> No.12614167

>>12612008
Um sweaty can your knife easily puncture a tomato???

>> No.12614200

>>12611851
>it requires special equipment
Any chance for the public to get hands on that equipment ?
>way more hard than steel.
Stupid question : how can it be both harder and more brittle ?

>> No.12614238

Ceramic blades are water hungry. They don't slip well through their medium. They're non reactive, but they can't be used on sushi for sure.

>> No.12614256

>>12611770
They are brittle and chip.
If it chips it gets into the food and might hurt someone.
A chef will be using the knife nonstop and will strain the knife's durability over a long period of time and use.

>> No.12614268

>>12614200
The harder a material is the more brittle it becomes. That's basic physics.

>> No.12614341

>>12611882
Steel is tougher, not harder. Google the Mohs scale.

>> No.12614701

>>12614200
Harder means it resists physical deformation more easily.
Brittle means it’s susceptible to fracture (but not necessarily physical deformation of the surface) by forces applied to it.

Example: Calcium is what makes your bones hard, but if your bones weren’t littered with blood vessels and cartilage, they would be brittle.

>> No.12614797

>>12612098
This. The ceramic knives from the ceramic tree reach peak sharpness when they're ripe. Then they dull over time, some even developing spots like banananas.

>> No.12614884

Lmao if you think a knife makes you a better cook you're clearly retarded.

>> No.12614919

>>12614200
>Stupid question : how can it be both harder and more brittle ?

Hardness means resistance to scratching. Diamonds are hard (nothing else can scratch it) but will shatter if struck with something like steel or titanium both of which are softer yet stronger than diamond.

>> No.12614920

>>12611770
same reason musicians don’t use solid state amps

>> No.12615056

>>12611770
ceramic knives are trash because you can't maintain them.
that's it. I don't need to go further into explanations. It's fucking garbage because once it's blunt, it stays blunt.

>> No.12615068

>>12614920
what a stupid fucking analogy.

seriously kys

>> No.12615069

>>12614268
explain diamonds

>> No.12615094

>>12614920

so do non-ceramic knives have tubes in them?

>> No.12615100

>>12614200
Glass is harder than rubber. Throw a stone at glass and it'll smash cos brittle, throw it at rubber and it'll bounce cos not brittle. There's a personal science to knives, you'd want it sharp/hard but not brittle, but you can't have it both ways. Ceramic knives are very hard and very brittle... you can not cut anything with bone in it, and for the love of fuck you can't fillet a fish.

>> No.12615103

when a steel knife hits something hard, you get a tiny dent in the blade. this is easily fixed by a piece of honing steel.

when a ceramic knife hits something hard, you get a chipped or cracked blade. this is unfixable, you have to either re-sharpen the knife to create an entire new edge from scratch, or buy a new knife.

>> No.12615146

>>12615069
Diamonds are very brittle.

>> No.12615166

Ceramic knives are just gimmicks but work well if you take care of them. But if you want to keep sharp knifes you're better off just sharpening your steel knives rather than babying a brittle piece of crap.

>> No.12615234

>>12611770

>pic of shit tier sushi being sliced paper thin

kys

>> No.12615337

>>12611882
steel isnt harder fucking retard, its softer, but tougher, ie less brittle
t. mechanical engineer

>> No.12615343

>>12615337
Because you really need to be a math bitch to know middle school science

t. not a math bitch

>> No.12615344

>>12615337

Oh fucking shut up and let this thread die. Yes, harder, less brittle, bla bla bla. FUCK OFFFFF.

>> No.12615353

>>12615344
:)

>> No.12616428

Bump

>> No.12617607

Might as well hijack this knife thread.
I'm on a budget and I need knives to cut meat and vegetables.
Mostly for chicken breast, chopping onions and cutting cabbage.
Any cheap recommended knives/sets for basic home utility like that?

>> No.12617696

>>12611777
Jan 14th is my birthday.
Neat.

>> No.12617840

>>12617607
victorinox.
https://www.webstaurantstore.com/victorinox-57610-7-piece-fibrox-knife-set-with-carrying-case/35357610.html

>> No.12618067

>>12615069
Diamonds are hard but very brittle. They will easily shatter if struck with a steel hammer or lead pipe.

>> No.12618086

>>12611770
only steel is economical in a commercial kitchen due to needing to keep them sharp over heavy usage

>> No.12618110

>>12614920
they use liquid amps instead?

>> No.12618234

>>12611770
Ming Tsai does.

>> No.12618305

>>12611770
You use knives for a long time. If that thing ever chips and it gets in the food you have a lawsuit on your hands.

Don't use it if you're preparing food in a business. If you're at home then whatever, hopefully only you will be damaged.

>> No.12618519

>>12617607
If you want REALLY cheap (but surprisingly well-cutting) knives try the Thai KIWI knives. For something a little bit better try the IKEA 265+ or Vardagen series knives if you can order those in the US or UK or wherever.

>> No.12618521

>>12617607
If you want REALLY cheap (but surprisingly well-cutting) knives try the Thai made KIWI knives. For something a little bit better try the IKEA 365+ or Vardagen series knives if you can order those in the US or UK or wherever.

>> No.12618546

>>12611882
>>12611882
>Steel is harder
You mean less brittle.
-t. apparently one of two Mechanical Engineers on this board

>> No.12618555

>>12615343
>high school
Not everybody gets material sci / mechanics of materials in highschool, anon. Nor are they inclined to remember anything about brittleness, ductility, or the stress-strain curve of steel vs ceramics.

>> No.12618564

Honestly I sometimes use a small ceramic knife, it's about 8 years old and even if it's riddled with chips, it still cuts way better than a regular counterpart.

>> No.12618608

Don't ceramic knives not wear as fast as steel knives? Maintenance on them shouldn't really be as much of a big deal.

>> No.12618876

>>12611770
I've been refraining from buying one for months now, cutting with them is a pleasure to me, and I'm not the greatest at sharpening. The one on the pic is beautiful to me too.

>> No.12619055

>why don't truck drivers drive lamborghinis instead

>> No.12619058

>>12619055
>implying a good peterbilt isnt as awesome as a lambo

>> No.12619430

is shun nice

>> No.12619450

Yeah, don't buy one of these. Just don't. They always find a way to chip. Just get a high RH scale blade and learn how to sharpen. You'll be happy you did. Good steel and a leather strop. Don't bother with a steel if you have a stone and a strop.

>> No.12621065

Isn't ceramic porous and a bacteria trap? Makes sense to not be used in restaurant kitchens if that's the case.

>> No.12621073

>>12611770
They chip easily and are fucking hard to sharpen

>> No.12621112
File: 77 KB, 1050x350, Regional Knives.jpg [View same] [iqdb] [saucenao] [google]
12621112

Find out which kind of knife you like the best and get a pairing knife and a chef's knife. A good chef's knife should be $130-$150 and a pairing knife $30-$50. Hand wash only, dry and store immediately, and use a honing steel before or after each use. Sharpen once a year. They'll last your entire life and do all the cutting, slicing and chopping you'll ever do.

I like the German kind for the curved blade and rocking action.

>> No.12621210

>>12621112
sweetie, you must be retarded
I use ceramic everyday

>> No.12621226

>>12621210
Have fun paying off those hospital bills when you slice off your finger, tripfag.

>> No.12621247 [DELETED] 

>>12621226
stop with the bigoted hatespeech
this board is for cooking

I love ceramic knives. My opinion means something

>> No.12621265

>>12614920
Musicians do use solid state amps, bro. Infact most of them don't use amps at all, they use kempers. You, my friend, don't know what the fuck you are talking about.

>> No.12621377

>>12614200
Talc (mineral) is brittle and soft; deforms easily, but very little actual deformation occurs before it fractures
Rubber is elastic and soft; deforms easily, can deform a lot without breaking apart
A glass rod is hard and brittle; hard to deform, barely deforms before shattering
An industrial steel spring is hard and elastic; hard to deform, can deform a lot without breaking

More exactly,
>Harder
More stress (force/area applied) needed to deform the material a given amount
>Brittleness
Propensity to yield to deformation via fracture (structural failure) mode instead of elastic ("springs back when I stop applying force") or plastic("springs back but not all the way") modes

They are two completely different characteristics

>> No.12621663
File: 36 KB, 270x322, 1538590667118.jpg [View same] [iqdb] [saucenao] [google]
12621663

Ceramic is superior if

>you are not a retard
>you do not use the knife constantly

Both of these do not apply to chefs.

>> No.12621697

>>12621663
if you're not constantly using your knife, you're not even cooking

>> No.12621756

>>12621663
ceramic suck for a lot of different things, they're only superior at slicing tomatoes.
I'd use a short one for making tomato or cucumber sandwiches maybe but they're far too brittle to comfortably deal with meat, specifically around bones.
that brittle edge along the side of a bone can chip or flake off, while steel knife would only roll a little.
the lack of flexibility is a big part of what makes it good for tomatoes, but I quite prefer having at least a small bit of flexibility in my knives.
the other large benefit of ceramic is that it is non-porous and can't be corroded by acidic foods.

simply put, they're a niche product that people try to use outside of their niche to feel superior.

>> No.12621772
File: 2.94 MB, 4200x4000, 1540611258481.jpg [View same] [iqdb] [saucenao] [google]
12621772

>>12612110
chef's shit on their knives and their pans. that's why we dont buy expensive stuff.
30 dollar knives and a 10 dollar stone is worth 200 dollars of bullshit jap folded steel when you drop it during service.

>get a german steel knife
> learn how to french sharpen a chef's knife

>> No.12621786

>>12621756
Yep. They're only good for slicing tomatoes and cucumbers.

>> No.12621801

>>12611770
Ceramic knives are terrible. Who told you they were good? I mean, even for a college kid's kitchen, they're terrible. They can't keep an edge longer than 100 cuts, and will literally shatter if you drop them.

>> No.12621815

>>12621786
and wooden spoons

>> No.12621819

They are superior for soft meat, and vegetables. Retards don't know how to use them, break them and then come bitching at the knife because they did the equivalent of using a steel knife to hack bone.

>> No.12622042

>>12621756
>they're only superior at slicing tomatoes
Why is this?

>> No.12622089

>>12622042
tomatoes have a fairly resistant skin and crush easily, especially the less meaty varieties, so the closer you have to some sort of a durable, super fine edge, the less crushing will happen
personally I prefer using sturdier meatier tomatoes like roma's to circumvent the issue, they're a lot less like acid filled water balloons
they'd be good for cutting other things like grapes or berries, but really how often is that a needed thing? Even for deserts that isn't a normal thing.

but if you try to make a comparison with harder vegetables like carrots, onions or potatoes, there is no benefit at all, only detriments
they can be used for completely thawed, completely boneless meat, but there is no benefit to them either

I don't mean to say they're a hazard, but honestly, it's an increased risk to use them on anything but tomatoes since that is a pure slicing job
if you turn a knife while pushing into a cutting board, you could roll a steel knife, but with ceramic they can't roll, only chip.
I know that sounds like a fringe case of something only a retard could do, but it can happen, that's why one major reason they're not used in industrial settings despite being less porous than metal (and thus less bacteria) though the main reason is that ceramic detecting x-rays are like 140k compared to metal detectors which are cheaper than an expensive escort

>> No.12622111
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12622111

>>12615069
Diamond is by far the hardest metal. We should have knives made from diamonds.

>> No.12622157

sharpening ceramic knives takes a very long time because it's so brittle, hardness being only a minor issue when diamond abrasives are so common.
ceramic constantly chips before an apex can properly form and you can only reduce the size of the damage by using much finer abrasives.
so steel sharpened at 1000 grit is much sharper than ceramic sharpened at 10,000 grit

>> No.12622169
File: 72 KB, 402x344, 1561199125334.png [View same] [iqdb] [saucenao] [google]
12622169

>>12611770
>buy myself a ceramic knife
>love the shit out of it, cut myself a couple of times because of how sharp it is
>mom decides to use it to open a jar

>> No.12622198
File: 50 KB, 465x465, 1557791027125.jpg [View same] [iqdb] [saucenao] [google]
12622198

>>12611882
You are a special kind of retard.

>> No.12622240

>>12622169
God why can't normies be nice to knives? They need constant care, love, and affection.

>> No.12622295
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12622295

>>12622240
Reminder that attempting to romance your knives is the no:1 cause for non-normies lack of children.