 Amazingly sharp |
| Review Date: August 23, 2010 |
| Reviewer: John, Berkeley, CA United States |
Until recently, I used a fancy German stainless steel paring knife. It used to work OK but in the past few years, it refused to stay sharp. It was never sharp enough, even though I'd frequently use a sharpening steel on it. I even had it professionally sharpened, but it quickly got dull again. Because I used it often, this got frustrating (and dull knives are dangerous), so I looked for an alternative.
This Kyocera ceramic knife is amazingly sharp. It easily slices a tomato without having to poke the skin first (good thing, because the knife has a blunt tip). It even cuts through banana peels from the outside (I cut them up before composting). It lets me make thinner slices and handles well. The blade already has some minor staining (not a problem with stainless steel), and as others have pointed out, it's not to be used to smash garlic, but those are minor points. It cuts very well, and that's what a knife is for. Kudos, Kyocera! |
Deceptively amazing!
|
| Review Date: June 15, 2010 |
| Reviewer: Douglas W. Bowers, |
| I was skeptical when I opened my package, as the knife itself looks almost like a toy. So lightweight and appears to look dull. But it will slice through tough meat or even gourd rines like they were pudding! I had heard they were great knives and after pricing them, I chose this knife because it looked like the best value, given the reputation of the brand and the low price. I would strongly recommend this to anyone who continually needs to sharpen their own knives on a regular basis and occasionally cuts their fingers due to dull bladed. The savings on band-aids pays for the knife in no time! |
worth a 10 star review
|
| Review Date: May 3, 2010 |
| Reviewer: JJ, United States |
This is probably the best purchase I ever made. I have this knife for over 3 years now and its as sharp today as it was when I first got it.
Razor sharp, never sharpened from day one. No chips or jagged edges etc. It is like brand new. Cleans very easily as well.
I even dropped this knife on the floor several times and once in the sink and I thought for shore I would find a chip or crack etc but nothing.
If I could give this 10 stars I would. |
How to Choose a Ceramic Paring Knife II
|
| 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 Black 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 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 Red 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. |
exceptional
|
| Review Date: November 23, 2009 |
| Reviewer: Cathi Walsh, Houston, TX |
easy to handle, very versatile; what I love best is that even delicate lettuces and herbs don't oxidize as they would with a metal knife; and if you taste an apple slice, for example, cut with a metal knife vs ceramic, you CAN taste the difference, and just see which one oxidizes first!
have given away at least 8 as gifts and everyone raves about them, including 2 professional chefs; love the paring knife and peeler, too, but I think I use the adjustable mandoline the most (after the Santoku) great for salads, soups, presentation; took the mandoline to a cooking class and the chef promptly put her old (much more expensive) metal one away.
although the manufacturer warns about using the ceramic blades against bone, I find the ceramic Santoku makes an excellent carving knife, and it debones chicken like a scalpel. LOVE these products
keep in mind, this is CERAMIC, so it does break if you drop or torque it; have had my knife about 6 years & have never sharpened it-- still cuts like a razor |
|
No video reviews found for this product.
Leave a Reply