Hey they’re not lying, it definitely looks sharp
I bought a set of “metal drill bits” really cheap. First time I tried to drill metal they just melted
But I couldn’t argue with the fact that they were indeed, metal drill bits. Just not drill bits for metal
I know someone who bought a cheap drill bit, and on first use, the twist got straightened out
It’s as if they didn’t harden it
Yeah, ceramic knives are like that. They get duller with time however.
I don’t think there’s a blade that doesn’t get duller with time, is there?
Okay, I stand corrected.
Ceramic is less prone to get dull, but it still not a 100% solution, and once you go dull you never go back. Sometimes it even chips.
I had some years ago. They ended up chipped as hell. That’s when I bought some halfway decent (not good, just not Target grade) steel ones that aren’t stainless. I hone the ones I use most a couple of times a week and the rest of them on an as needed basis. I sharpen them as needed.
If your schedule and executive fiction allow for it then I highly recommend it. Ceramic is sharp as fuck, but not enough sharper to deal with buying a new one every time it chips.
“May your blade chip and shatter.”
“May thy knife chip and shatter” 👴
It’s true. It’s sharp. However, that doesn’t mean it isn’t brittle.
You actually can sharpen ceramic blades but its a pain and their super brittle. But for cutting light tasks their far far superior. I’ve used many of them.
I’ve never been able to sharpen them. But I can sharpen my metal knives.
I highly recommend carbon steel Japanese knives. They are absurdly sharp and hold their edge for a long while. They can shatter like this sometimes, though a lot less dramatically, and usually after being dropped. They also need to be treated similar to cast iron, since they can rust if not cared for. Get one with a stainless cladding so you can just sharpen your knife if you accidentally let the blade rust.
Granted, I do a ton of volunteer work that involves a lot of food prep, so I need a knife that is sharp, holds an edge, and chan be sharpened as needed. I hate buying knives that will eventually need to be tossed because I can’t sharpen them. I love my Nakiri and Kiritsuke so much, can’t recommend japanese knives enough.
They said it was sharp, not uh, the opposite of brittle
the opposite of brittle
I think that would be “tough”, which has a mathematical definition in materials science: https://en.wikipedia.org/wiki/Toughness?wprov=sfla1
