I thought it would be fun to exchange notes on cooking utensils today. Last year, I purchased a ceramic knife after seeing a caterer rave about them on a food show. In my opinion, it is the most awesome knife and I highly recommend it. It is lightweight and slices right through fruits and vegetables. It is said to stay sharp 10 times longer than metal knives, and so far this appears to be true. Also, because it is ceramic, it doesn't transfer metallic tastes or smells and will never rust. The exact one that I have is below, by Kyocera. I purchased mine from Williams-Sonoma because there they let you first hold the knife and get a feel for it before you buy it.
I follow these four tips from the manufacturer religiously to make sure the knife stays wonderful:
- Ideal for for straight cuts of fruits, vegetables and boneless meats
- Always use with a plastic or wood cutting board. Avoid cutting on marble, stone, glass, plates, or tile
- Use your conventional steel knives for carving, prying, boning, and cutting frozen food and cheese. These applications involve twisting and flexing, which require a more flexible material than ceramic.
- Hand wash with water and liquid dish soap; do not wash in the dishwasher (I have heard this rule should actually be followed for all knives and blades)