choose and use Ceramic knives
The popularity that knives from ceramics growing unusually. Delight and disappointment advertising promises and real stories. I did not experience such a stir not one kitchen device. Care tips, rules choice, professional opinions about sharpening come in handy for everyone the hostess.
Contents
Tips and secrets for using ceramic knives
Ceramic knives. Anatomy of good
Ultralight super knives of the 21st century – of course, made of ceramics. Smooth surface, sharpness, ergonomics, ability to not change the aroma of products, the ability to cut perfectly evenly, thinly – far not all factors that are important to cooks. It remains to learn how to choose the right tool and how to care for ceramics.
How to choose a ceramic knife?
- Interestingly, according to statistics, fashionable ceramic knives are first in the “ranking of fake kitchen tools. Therefore – beware of fakes, no matter how attractive it seems cost. Production is quite expensive, especially sharpening. This fact determines the high price.
- In cheap fakes, low quality material, wear resistance at zero, sharpness will please only the first months.
- Since it is important to comply with the ceramic blade tilt angle, choose a product with a handle where there is a rubber coating. This is the so-called slip protection.
- Pay attention to the color of the blade. Snow white or black blade? According to the characteristics, knives made of black ceramic are considered more durable, wear resistant. The price of such products is very high. But even a super expensive tool needs care.
Myths and facts about ceramics
Happy owners of ceramic knives need to know what’s new the acquisition is only a “specialist in a narrow profile.” Meat cutting and other “enhanced” culinary operations are best performed with “steel colleagues. “The smooth surface of the ceramic blade seems to be created for thin slices of sausage and bread, sliced fruits and vegetables, other salad wisdom.
The super strength of ceramics is another myth. Yes, the metal is not like that hard, but not fragile! Imagine a glass that is harder become. Drop it – it will break! The fragility of ceramic knives is fact.
“Ceramic knives will be sharp forever! You will forget that such a sharpening! “is another myth. The blade will be sharp for a long time. But sharpening he can not avoid. Do not fall for advertising calls to buy special sharpening for ceramic knives. You will not succeed. The miracle of the 21st century requires such devices where the angle of sharpening verified to the nearest micron. Although there are such “kulibin”, which it’s great to get “manually.”
Usage Tips
- Do not drop, do not scrape, do not chop (even greens).
- Cut only on a wooden board. No solid and large vegetables (watermelon, melon, pumpkin).
- Keep the blade straight! At a ceramic knife, experts note low resistance to side loading.
- The movements during cutting should be smooth.
- Locate storage away from metal appliances. Contact with spoons, forks, may sprinkle cutting edge.
- Protect the knife from temperature extremes – fraught microscopic cracks on the blade.
Despite so many warnings, the housewives adore Ceramic knives! Reviews are enthusiastic! Thanks to the Japanese for the new technology. With the advent of beta-titanium knives on the market Tojiro began a new wave of excitement. But, this is another story.
