I've actually bought the ceramic blades and made custom handles for them. They are sharp to be sure, but very fragile. You can snap the blade off by dropping from the counter to the floor. Don't ask me how I know...
As far as cutting on a board or in your hand, you can get cut with any kind of blade holding it wrong. I don't find them all that much sharper, but then I can make a steel knife really sharp. All things considered I'm not sold on ceramic enough to buy or make another one. ----- Original Message ----- From: "jill o'connell" <jillo...@verizon.net> To: <cookinginthedark@acbradio.org> Sent: Saturday, December 17, 2011 11:42 AM Subject: [CnD] ceramic knife Are any of you using a ceramic knife? I understand that they never have to be sharpened but are breakable. I am also told that due to their sharpness, they should always be used in connection with cutting down on a breadboard, never in the hand. Your opinions would be appreciated. Jill _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
