Kyocera Zirconia knives

[feedthehogs]

Anyone see the program on how they're made?

It was interesting to see them being forged in a modern day factory and then the knives were shipped to a small tin shack shop with two guys who ground the edges to sharpness by hand on a diamond dust wheel.

They don't seem to be as brittle as I had thought. One machine pings the end of the blade with a metal bar to test for hardness.

They also made a point of saying they add metal filings to the zirconia to make them detectable at airports and other types of scanners.

Anyone have one or used one?

 

[GunTech]

I have a ceramic kitchen knife, but I don't know who made it. It's as sharp as a piece of broken glass.

 

[DAVIDSDIVAD]

I bought my mother one of Boker's ceramic knives for christmas and it's one of the sharpest edges I've ever come across.
It's really great.

 

[CWL]

I have 3 of them from santoku down to paring knife. Owned them for close to 10 years, bought them in Japan.

They are great for vegetables, especially soft ones like tomatos, you really are able to slice them so thin that you can read newsprint underneath them.

Unfortunately, they do not slice hard items very well, nor are very good with meat (can't chop). Wouldn't want to debone a chicken with one.

Brittle? Yes they are, I have chipped the edges while slicing hard crust bread.

While "cool", I stick with my steel knives, good steel will do everything and more than ceramics, and you can sharpen the steel yourself.