CERAMIC KNIVES – COMPARE PRICES HERE:
Yep, that thing is hell sharp.
DAMM UR FINGERS BRO!! take care
thanks for the comment. Im aware of that, and it’s not the way I slice, I always use the knuckles as a wall for the knife thus keeping finger tips more in, out of harm, but that would mean you wouldn’t see the knife cutting, the way the camera was positioned.
But thanks for the comment, it is dangerous and NOT the correct cutting method.
Seems like it’s not heavy enough to have nice control over it
Its a great knife both for experienced and non experienced cookers for small to medium tasks
If you happen to be a Sushi Chef or Knive Expert in general, you can resharpen by using diamond powder on certain Whetstones. If you are good @ sharpening, try!
But there is a 10€ + shipping resharpening service from the Manufacturer to get the knive back to near original shape 😉
But if you DO NOT dismantel the knife like the OP, it will stay sharp for a loong time.
NEVER move any knife sideways!
learn some knife skills … I’m surprised you haven’t chopped your fingers off. You set a dangerous example!
I’ve had ceramic knives for years, and easily Dalstrong produces the best, at half the price of Kyocera. I have had two Dalstrong Infinity Blades and a 7″ Kyocera. Still prefer steel overall however.
I wonder why ur using a paring knife. Shouldn’t it be easier to use a chef knife
The question is why are you using a peeling knife
I’d say that old onions are the most difficult and really put the knife to a test. It’s the outer skin and such. Also chopping 3 carrats along side each other is hard to do unless you have a heavy cleaver.. that’s also a very good test. Fresh onions are easy to cut… tomatoes.. meh.. any new knife these days can cut that.. in the old days things were different. The last 10 years there has been a ‘revolution’ in cutlery/cookware quality.. especially with price. Kitchenaid needs a timer shutoff.
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