{"id":850,"date":"2013-08-26T19:55:05","date_gmt":"2013-08-27T02:55:05","guid":{"rendered":"http:\/\/landguppy.com\/blog\/?p=850"},"modified":"2013-08-26T19:55:05","modified_gmt":"2013-08-27T02:55:05","slug":"lisas-test-kitchen-ceramic-knives-edition","status":"publish","type":"post","link":"http:\/\/landguppy.com\/blog\/lisas-test-kitchen-ceramic-knives-edition\/","title":{"rendered":"Lisa’s Test Kitchen: Ceramic Knives Edition"},"content":{"rendered":"

I’ve mentioned before that people send me free stuff — samples of food, items like butter bells, cookbooks. For the first time, I got something I was truly curious about: ceramic knives. I know about good knives — I wrote about how to choose them for USA Weekend <\/a>— you can see the article here;<\/a> the tips are still timely and helpful. But I’ve always been a steel girl and wondered what — aside from how pretty they are — was the appeal of a knife that could break if you drop it and can’t stand up to a really tough skinned vegetable (think winter squash)?\"knives<\/a><\/p>\n

Then The Edge of Belgravia<\/a> gave me the chance to test out their latest product, a series of five knives (paring, slicer, chef, santoku and utility, ranging in price from $54 to $93 each) made with zirconium oxide ceramic blades sintered at 1400\u00b0C. The maker says this creates a blade “almost as durable as a diamond”. It’s supposed to stay sharp for years, without sharpening — indeed, you aren’t supposed to use sharpening devices made for steel blades. Despite all this greatness, the manufacturer still suggests not dropping it (like that won’t happen in my kitchen; good thing I don’t have stone floors yet), or using it on bones, frozen food, or really hard vegetables. Other experts note you should always use a cutting board — and not a glass one — when using ceramic knives.<\/p>\n

\"knives\"<\/a>So how did it work? Splendid. I must say I’m not a huge fan of hard plastic handles. I like to know the tang goes all the way through the knife. And it was strange slicing a cucumber and an avocado — there is more resistance in the ceramic blade than with a steel one. The latter feels slippery in comparison. But I liked that. I felt I had more control.<\/p>\n

They are attractive and not prohibitively expensive. They may not be the kind of knives that are handed down from generation to generation like a really good steel blade, but it would make a great graduation or wedding gift for someone.<\/p>\n

What do you think of ceramic knives? If you’ve used them, do you find them superior for some tasks but still rely on steel for others? <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve mentioned before that people send me free stuff — samples of food, items like butter bells, cookbooks. For the first time, I got something I was truly curious about: ceramic knives. I know about good knives — I wrote about how to choose them for USA Weekend — you can see the article here;…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-850","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nLisa's Test Kitchen: Ceramic Knives Edition - Landguppy Productions<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/landguppy.com\/blog\/lisas-test-kitchen-ceramic-knives-edition\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lisa's Test Kitchen: Ceramic Knives Edition - Landguppy Productions\" \/>\n<meta property=\"og:description\" content=\"I’ve mentioned before that people send me free stuff — samples of food, items like butter bells, cookbooks. 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