Thursday, November 19, 2009

Kyocera Ceramic Knife - 5 Points To Consider When Choosing To Buy One Of The Best Ceramic Chef's Knives

By Tony Worrall

Ceramic blade knives appear unusual, this maybe because we associate the ceramic material with delicate cups and saucers, Ceramic knives are different and are made from zirconium oxide which is one of the hardest substances on the planet, this helps give them properties which are seen by many as making them into some of the best chef's knives.

1 Cutting With A Ceramic Knife

A great benefit of a ceramic knife blade is its extreme sharpness. This will enable you to slice through just about any food effortlessly. It will also be safer as the knife will be less likely to slip so when you are slicing the tomatoes or any other vegetable very thinly it will grab at the flesh immediately.

2 Almost Never Get Blunt

Because the Kyocera ceramic knife is a much denser material than steel the blade will last months or years before you have to consider sharpening it.

3 The Kyocera Ceramic Knife Clever And Lightweight Construction

Because the knives are made from ceramic they are very noticeably lighter than a comparable steel knife, this makes it highly advantageous if you are cutting a lot as it will reduce your muscle fatigue. This makes them an invaluable tool to chefs who are using them all day.

4 No Unwanted Tainting Of The Food

Fruit and Vegetables can sometimes pick up unwanted metallic taste off carbon steel knives, with ceramic blades this will never be a problem as ceramic will not react with your food.

5 Finish Of The Knife

The knife has perfect balance and the finish is attractive, with the blade bonded to the handle to stop either of them seperating from each other.

All in all they are a great choice for a knife whether you are cooking at home or in a professional kitchen. With the right care they should give you years of trouble free cutting.

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