About those ceramic knives

Mentioned them yesterday but last night I tried them out on an onion and some mushrooms. I’ve never cut onions that thin before.

Posted in uncategorized on May 5th, 2011 by SayUncle | RSS 2.0 |

Sebastian The Blogless Says:
May 5th, 2011 at 11:39 am
Envisioning the scene from Goodfellas where they’re making sauce in their prison suite. Thin sliced garlic in olive oil really is awesomeness.
MHinGA Says:
May 5th, 2011 at 5:46 pm
I’m guessing that you’ve never used a quality Japanese chef’s blade… but then at several times the cost of a ceramic they should be superior (and they are). As always, just my opinion.

http://www.cartercutlery.com/japanese-knives/kitchen-cutlery

http://www.japaneseknifeimports.com/about-japanese-knives
Sebastian The Blogless Says:
May 5th, 2011 at 6:12 pm
High carbon stainless is the way to go, no doubt. But you don’t have to go to Japan to get it. When I was in college I sold Cutco knives one summer. Good times…and man could those things cut!
Vote For David Says:
May 6th, 2011 at 12:41 am
High carbon stainless: you can resharpen it when the wife uses the granite counter for a cutting board.

Do not ask.
MrSatyre Says:
May 6th, 2011 at 8:05 am
I cut the bejeezus outta myself with a ceramic knife while attempting to slice a bagel. Fantastically clean cut.

Remember, I do this to entertain me, not you.

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