Working in a kitchen needn't be a chore, as there are many labor saving devices about now. One such development within the kitchen environment is the ceramic knive set. Although it doesn't totally do away with the traditional metal kitchen knives, it quite rightly has its own space within the kitchen domain.
The ceramic blades seem to have originated in Japan. Certain Sushi chefs there felt that some of their customers would be able to taste a metallic tang to their food. This was down to the acidity in certain foodstuffs reacting with the metal blades. As the ceramic blade is not affected by acids, salts or oils it is never going to rust or tarnish.
Seeing a white blade on a knife in the kitchen does take some getting used to, and remember that it isn't a child's toy. They do feel very much lighter when they are picked up. So you might take a while to get the feel of this new knife.
Yet they do the job that they were intended for with so much ease. Preparing fruit and vegetables has never been so easy. They fit nicely into your hand thanks to the ergonomic design, so even repetitive tasks seem to be over before you know it.
Their sharpness really is a very major plus point. They will retain their keen edge for so much longer than a freshly honed quality steel knife. It ought to be pointed out that this sharpness is not what people are used to, as a consequence if they try using this in the same way as a typical metal bladed knife they can end up injuring themselves. So until you are confident using one of these knives keep your fingers well out of the way.
At present there are a few things that are not advisable to attempt with one of these new blades. Anyone who is used to crushing garlic under the side of a metal knife, do not be tempted to try this with a ceramic blade. The only thing that will happen is that the blade will snap or shatter.
As with anything new, they have to be treated slightly differently to anything you have dealt with previously. For example anyone attempting to bone meat would find chips forming along the new blade's edge. Try not to put these knives down near the edge of your counter top. If you inadvertently knock the knife to the floor not only will it shatter, but the broken pieces will be exceedingly sharp
They can be cleaned simply by running them under a hot tap and wiping with a cloth. They should not be placed into the dishwasher. This is because the heat of the dishwasher can affect the adhesive that seals the blade to the handle.
There is no reason why you shouldn't enjoy the benefits from your ceramic knive set for years to come. Just remember to treat them with care and as directed by the manufacturer. They really are an asset to have in your kitchen.
The ceramic blades seem to have originated in Japan. Certain Sushi chefs there felt that some of their customers would be able to taste a metallic tang to their food. This was down to the acidity in certain foodstuffs reacting with the metal blades. As the ceramic blade is not affected by acids, salts or oils it is never going to rust or tarnish.
Seeing a white blade on a knife in the kitchen does take some getting used to, and remember that it isn't a child's toy. They do feel very much lighter when they are picked up. So you might take a while to get the feel of this new knife.
Yet they do the job that they were intended for with so much ease. Preparing fruit and vegetables has never been so easy. They fit nicely into your hand thanks to the ergonomic design, so even repetitive tasks seem to be over before you know it.
Their sharpness really is a very major plus point. They will retain their keen edge for so much longer than a freshly honed quality steel knife. It ought to be pointed out that this sharpness is not what people are used to, as a consequence if they try using this in the same way as a typical metal bladed knife they can end up injuring themselves. So until you are confident using one of these knives keep your fingers well out of the way.
At present there are a few things that are not advisable to attempt with one of these new blades. Anyone who is used to crushing garlic under the side of a metal knife, do not be tempted to try this with a ceramic blade. The only thing that will happen is that the blade will snap or shatter.
As with anything new, they have to be treated slightly differently to anything you have dealt with previously. For example anyone attempting to bone meat would find chips forming along the new blade's edge. Try not to put these knives down near the edge of your counter top. If you inadvertently knock the knife to the floor not only will it shatter, but the broken pieces will be exceedingly sharp
They can be cleaned simply by running them under a hot tap and wiping with a cloth. They should not be placed into the dishwasher. This is because the heat of the dishwasher can affect the adhesive that seals the blade to the handle.
There is no reason why you shouldn't enjoy the benefits from your ceramic knive set for years to come. Just remember to treat them with care and as directed by the manufacturer. They really are an asset to have in your kitchen.
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