 WOW! I HAVE A KYOCERA CERAMIC KNIFE |
| Review Date: July 30, 2010 |
| Reviewer: Don, |
I have used this knife several times and it never fails to operate beautifully with its sharp, very sharp edge. The first time I used this knife I nicked my index finger and didn't know it until I washed my hands. I can't over emphasize how this Kyocera ceramic edge works. You cannot cut as in De-boning any kind of meat though.
I am now a giant fan of the Kyocera ceramic knives. I am very careful with my use of my Kyocera ceramic knives and therefore have maintained ultra sharp edges and no chips.
This knife cute tomatoes completely. What I mean by this is when you cut a slice of the tomato it cuts all the way through the skin at the bottom of the slice the first time. That is a very nice benefit of these knives. You must use a wood or plastic cutting board and NO SLICING on a glass plate.
I can recommend this knife with no reservations, what so ever, to any one willing to take care of your new knife. |
Must have!!
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| Review Date: July 7, 2010 |
| Reviewer: Virgina M Crocker, DENVER, CO, US |
| When I was in Japan in 2006, my whole tour group was buying every ceramic knife in sight. I had to buy the butcher knife size as it was the only size that I could find. I have not had to sharpen the knife since I bought it. Ceramic is great for cutting anything especially raw vegetables and fresh fruit. Could not find a true ceramic paring knife in town so finally bought on-line. Am very pleased with these (bought 2 of them). |
Love this knife!!!
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| Review Date: June 7, 2010 |
| Reviewer: L. M. Tanaka, sunny maui |
| I'd recommend this knife to everyone! Its my favorite knife. The blade is extremely sharp, but not dangerous like the blades on the mini chopper I have. My six year old has used the knife. Please read the warning label--don't use it to cut really hard foods, like frozen foods--the knife will break. I've used this knife to peel mangoes, it did an awesome job--it slice through the skin like it was butter! I'm thinking of investing in some knives like these to replace my steak knives. The handle is comfortable for my hand and doesn't slip easily. |
Start Slow and Be Careful -- and You will LOVE this knife!
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| Review Date: May 11, 2010 |
| Reviewer: Avocadess, Austin, TX United States |
I've had this knife for maybe 6 months now. When I first got it, it was a little intimidating to me just how sharp it is, but now I "get it" and am comfortable with that.
The other thing is that I have some bad habits and didn't realize it. I think I tried to use the end of the knife like a screwdriver one day, not thinking about the fragility of the blade, and broke off the very end of the blade! That was in the first couple of weeks that I had it. Even with the broken tip it has gotten to be that I don't like to use any other knife if I can help it -- for slicing just about anything!
Today I was attempting to slice a giant cabbage with it which was rather silly being that it is a paring knife, and that made me realize it is high time I get the 7" one as well. I am not used to spending that much money on a knife and never thought I would, but this knife is that good! I feel that now that I have been using the paring knife for a while I have gotten into the good habits one needs for this knife: minding the sharpness of the blade and its fragility. Once you respect those two things, you will find this is the most amazing knife you ever thought you would use!
As a basically vegan raw foodist I would also like to add a HUGE added amenity of this knife, and that is that it does not destroy the vitamin C when you are slicing oranges or tomatoes for example. Most people don't realize it, but metal knives cause a loss of something close to 50% of the vitamin C of a fruit just by slicing it with the metal! Of course this won't make much difference when you are going to add the food to a blender or food processor with metal blades anyhow, but other times -- such as for making salads and even sauerkraut, I can now make sure that the food never touches metal from the time I am cutting it until it enters my lips. WOW...! Fantastic! |
How to Choose a Ceramic Paring Knife II
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| Review Date: April 27, 2010 |
| Reviewer: fredtownward, Palatine, Illinois United States |
The fact that you are even reading this suggests that you already know the arguments in favor of ceramic knives. Ceramic knives are harder than steel knives, can be made much sharper than steel knives, hold their edge ten times longer than steel knives, are lighter than steel knives, won't brown foods, transfer a metallic taste or smell, or rust.
You probably also know the disadvantages of ceramic knives. Unlike steel knives ceramic knives can chip or break so you want to avoid dropping them, tossing them in a sink or kitchen drawer, or arguably even washing them in a dishwasher. (Most ceramic knives come in fitted plastic packing material that can be saved, or you can store them in something like this Kyocera Bamboo 3-Slot Knife Block.) If you actually succeed in dulling a ceramic knife, it will need to be professionally sharpened, though Kyocera is working on an electronic diamond knife sharpener for home use. Unlike steel knives ceramic knives cannot flex without breaking so there can be no such thing as a ceramic boning knife, and you only want to use ceramic knives to cut boneless meats. Finally, although using a proper cutting board is a good idea with fine steel knives, it is an absolute requirement with ceramic knives; using a ceramic knife to cut something on a plate is an absolute no-no.
So the only remaining question is whether to go cheap: Harbor Freight Tools Ceramic 3 Inch Paring Knife or expensive: Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Red Handle, and due to the fortuitous timing of a couple of good sales I can offer an opinion.
Blade: The Harbor Freight blade is double bevel ground while the Kyocera Revolution blade is chisel ground. Along with Kyocera's claims that its micro-grain ceramic is more dense than its competitors, this should result in a sharper blade, but any difference was too subtle for me to detect. Both knives will be MUCH sharper than any steel knife you are used to, cutting through citrus rinds (and even seeds!) like butter.
Handle: Both the Harbor Freight and Kyocera Revolution have superficially similar ergonomic handles, but I noted a couple of significant differences. In the Harbor Freight the finger guard is part of the handle while in the Kyocera Revolution it is part of the blade. Surprisingly, I found the Kyocera Revolution handle a bit slippery, which in light of the consequences of dropping it is significant. The tackier surface of the Harbor Freight handle provided me with a surer grip.
Color: The Kyocera Revolution paring knife is available in five other handle colors:
Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Black Handle,
Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Blue Handle,
Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Green Handle,
Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Orange Handle,
Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Yellow Handle,
and one other blade color:
Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Black Handle, Black Blade;
the Harbor Freight paring knife is available in any handle color,...
as long as it is black.
Sharpening: If you manage to dull your Kyocera Revolution knife, Kyocera will sharpen it in return for shipping and handling; if you manage to dull your Harbor Freight knife, you are on your own.
Price: This obviously varies but in most cases you can expect to pay between twice as much and four times as much for the Kyocera Revolution paring knife as for the Harbor Freight paring knife.
Note: An inexpensive Kyocera Ceramic Y Peeler in all of the matching handle colors, is also available. |
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