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Showing 1 of 238 conversations about:
Surefire
151
Nov 18, 2017
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Can you even sharpen Ceramic knives? Using diamond sharpener?
Nov 18, 2017
MadDog443
55
Nov 21, 2017
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SurefireNah use your teeth.
Nov 21, 2017
AngryAccountant
277
Nov 21, 2017
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SurefireYes, but you're more likely to break them than anything else.
Nov 21, 2017
b9d9ffdad3ac59e7f6f
135
Nov 21, 2017
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SurefireYes, they do need to be sharpened as they can get microscopic nicks in them and get dull. Ceramic is extremely fragile so better to send it out to a pro/the manufacturer. Or you can get a diamond wheel and practice on the cheapest ceramic knives you can find. Or consider them disposable every few years or so. Kyocera has a 5 year warranty if I recall correctly.
Nov 21, 2017
bold.ski
7
Nov 21, 2017
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SurefireIf you're not familiar with sharpening knives I suggest you sit this one out and find a reputable and experienced professional knife sharpener locally, They can be tricky to sharpen yourself since they are prone to snapping due to too much pressure. If you feel confident trying it yourself go with a diamond stone. So yes to your question.
Ceramic is hard to take care of, is there a reason you've opted to go that route as opposed to traditional metal knives?
Nov 21, 2017
Surefire
151
Nov 21, 2017
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bold.skiI have never used or sharpened any ceramic knife but they intrigue me.
Personally I don't trust myself or my wife to use one without ever breaking it, but I'm thinking about giving one a try.
Nov 21, 2017
Thirdmember
83
Nov 21, 2017
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SurefireI have been using quality kitchen knives in commercial and home settings since the 1980s. I suggest to anyone that will listen that they shy away from ceramic. They are interesting and touted for their edge retention, but you won't find them in the hands of professional chefs - at least not for long. They don't have the "feel" of a good knife, nor can they be easily sharpened. If you want to step up your game, consider a carbon steel knife. They cut better and sharpen easier than anything else. Just be aware that they need extra care, and they will stain. That "patina" is part of the mystique of carbon knives. I have a good Japanese laminated carbon knife that will cut anything, including bone, with ease. I've had it for more than 20 years and wouldn't give it up for anything.
Nov 21, 2017
Beom
7
Nov 21, 2017
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ThirdmemberHigh quality kitchen knives are one of my must haves for cooking. I actually brought new knives to my in-laws because I couldn't stand using the the ones in their kitchen. (They're retired and never cook anyway.)
Nov 21, 2017
Synergetic
0
Nov 21, 2017
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SurefireYep but they kinda rarely go that dull it's quite amazing how they last.
Nov 21, 2017
sifu257
11
Nov 21, 2017
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Surefireyes and yes
Nov 21, 2017
ctorres
1
Nov 21, 2017
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Nov 21, 2017
Surefire
151
Nov 21, 2017
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ThirdmemberMy grand mother has a carbon steel knife and she swears by it, even though it's the most unattractive of any knife I've laid my eyes on. Rusty, black, and stinks of iron, and very well worn. I guess stainless steel knives are more my thing. I just wanted to see if ceramic knives are indeed better for anything at all.
Nov 21, 2017
succubus
36
Nov 22, 2017
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SurefireI've had about a half dozen of them and the only one that ever broke was my mother's and it had a visible chip in the blade beforehand (meaning she must have dropped it at least once before.) They're pretty durable. I've broken as many Henckels steel knives.
Nov 22, 2017
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