Okay, I admit it. I’m clumsy. Very clumsy. I never wanted to own a ceramic knife since I figured it would only be a matter of weeks until me and my tile floors turned it into ceramic knife bits and pieces. Still, I’ve never stopped wondering if I would like using these.
I knew that I’d like not having to sharpen the darn things all the time. I knew that I’d like the light weight of ceramic knives. I knew that I liked the relatively inexpensive price of a ceramic knife. So when we moved into our new house with hardwood floors in the kitchen, I saw my chance to take the risk of owning one.
After a bit of research, I settled on a Kyocera Ceramic Knife Set. The set I chose came with a 3 inch paring knife and a smaller 5 1/2 inch Santoko knife. That’s smaller than my usual stainless steel Santoko and it took a little getting used to, but I have to admit, these things are wonderful.
I love not having the heavy knife in my hand. I love that they came sharp, sharp, sharp and after two months of hard use, the tomatoes still get sliced thin and easily. Beautiful, narrow sticks of carrots and daikon for Vietnamese Banh Mi sandwiches. (Yes, a mandoline would be quicker but not any neater.) The plastic sheath to cover the knives in the drawer works perfectly, and hand washing them is a breeze.
The do find that I have to be careful if I’m doing a fine mince on herbs, and we don’t use it for cutting meat with bones. If I’m using the knife to crush a clove of garlic, I’m going to risk breaking this thing, but I’ve been using my Garlic Twist quite a lot lately. Or I can always just grab the old stainless steel chef knife to slam that garlic clove into a pancake.
Best price I’ve found was (not surprisingly) at Amazon, $52.95 for the set, free shipping. Highly recommended!
I’ve recently been reminded of when we visited a small pineapple farm in Northern Thailand. The farmer, a youngish man with a wide smile, came out to greet us. His wife followed with an equally generous smile. Both were obviously proud of their farm.
The husband drew out a machete and quickly sliced one of the pineapples off of the bush, then used the machete to take off the skin, core it and slice it into small pieces about the size of two fingers. Still warm from the sun, this was certainly the most delicious pineapple we have ever tasted.
The best part? He threw the core to his dogs, who ate them with with the same joy as my dog eats steak.