Yes, I am certain the ceramic I have would pass through a metal detector, but it might show up on x-ray. You’d have to carry it on your person. As far as sharpening, etc, the things stay sharp for so long, it might be years before you’d have to mess with it. When I was cooking in steakhouses, I really kind of hated sharpening knives, all that messy honing oil. I’ve been moving around a bit lately, and just the ceramic and a tiny cutting board is all I really want to haul about.
I have a ceramic vegetable peeler, and it doesn’t look as though there’s any metal in it. It’s incredibly sharp, too. Makes short work of potatoes. My other knives are a mix of Wusthof (my favorites), a couple of Henckels, and some generic forged steel knives.
It’s not ceramic, but the sharpest knife I’ve ever come across is my parents’ 80+-year old Sheffield steel kitchen knife. My dad keeps it sharpened, and that thing can cut through tomatoes w/out squishing, bread as though it were softened butter, probably even ice.
will ceramics go thru metal detectors? or is there metal in them somewhere.
Professionally, I have used them and yes they are nice, like MH said as long as you don’t drop them.
I have a set of Henckels, that I have owned for 15 yrs. I love them, they are perfectly balanced, hold a sharp edge, and can be sharpened easily.
If I were to start over again, I would choose the Henckels again over ceramics
Don’t hold back Ron, tell us how you really feel about them. [;)]
IMHO they suck!!!
Yeah, I have one that’s chipped, but it still works well. What I want is a nice Kyocera chef’s knife and the ceramic mandelin, which I can get together for less than $100. On the sharpening question, I have a place in Downtown LA who is certified to handle that. Same folks who sold OJ Simpson his murder weapon.
-Scott Lindgren [email protected]
They’re great — if you don’t happen to drop them, and if you don’t mind having to return them to the manufacturer for sharpening.
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