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hayden5871mo ago
Read somewhere that ceramic blades hold their edge way longer because the material is harder than steel. Makes sense you barely touch a stone after three years. I tried a ceramic paring knife for fruit and veggies once, and it sliced through tomatoes like they were butter. Still keep my old Wusthof around for stuff like breaking down chicken though, ceramic can chip pretty bad if you hit a bone or drop it.
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