I started using Kyocera knives a long time ago, because they emphasized to me that the durability of the sharpening of the ceramic blade was much higher than that of steel, and that ceramic did not oxidize food. With the use I realized that, in addition, they have a very good grip. And today, with the opinion that Virginia, author of Sweet & Sour , gives us about them, I have realized that, in fact, I like them and I have gotten used to them for many other reasons. I let you discover it too in his opinion post:

A good cook knows that one of the most important tools in the kitchen are knives. A bad knife or a poorly sharpened knife results in, if nothing else, risks. How many of us have not been prey to the occasional unexpected cut, thanks to a bad knife or a poorly sharpened knife? Besides, of course, depending on the knife, the task of cooking will be made more or less easy, by the type of blade and cut, and by the grip of the knife. So, in my opinion, investing in a good knife is essential for those of us who like to enjoy cooking.

In this regard, one of the most fashionable knives on the market for a few years now are ceramic knives, among which Kyocera ceramic knives are by far the elite on the market due to their highest proven quality. Is this boom in ceramic knives for real, or is it just a fad? In my opinion, this boom has its reason for being.

At home we have had, for more than two years, two Kyocera ceramic knives: a chef's or onion knife for larger foods such as cabbages, onions, meat... and a smaller peeler knife, for small vegetables and fruit. So I can talk about them with some knowledge of the facts.

These ceramic knives are made of zirconium oxide powder, a material with maximum hardness, second only to diamond. They are therefore very resistant to wear, which allows them to be kept sharp much longer than a conventional knife: advertising claims that they are 15 times sharper. I can say that the knives I have at home, which are more than two years old, I have never had to sharpen and I can assure you that they still have a double edge that far exceeds the rest of the knives, which I have to sharpen every some time.

In addition, zirconium oxide is a non-porous material, so these knives do not retain odors or flavors from previously cut food. Of course, if you cut foods with an intense color, such as beets, even though you clean them quickly, the initial pristine white ends up turning into a very light vanilla tone, which does not affect the effectiveness of the edge.

They are light knives, very light and easy to handle, but I warn you that they cut and cut a lot, so care must be taken when using them, and use them on well stabilized surfaces.

Despite its hardness, and for better edge retention and cutting capacity, it is advisable to preferably use plastic and/or wood surfaces for cutting, rather than stone or metal. Although, on the occasions that I have cut on the marble surface due to carelessness or laziness, it has not suffered any damage.

In my opinion, they are ideal for cutting vegetables, fruit, meat and fish, with great precision and finesse, and without having to apply any kind of force, but be careful with these last two foods, I do not recommend them for cutting bone areas or for areas with large and hard spines such as the areas of the head.

In its favor, it has the ability to cut tomatoes and soft-skinned vegetables (such as aubergines) without tearing the skin of the food, despite not having a serrated edge, which is the recommended edge for this type of food. For me this is a great advantage, because when I find myself cooking many times I feel the need to change the knife just because I have a tomato or another vegetable with a similar skin. This does not happen to me if I use the Kyocera ceramic knife from the first moment. In addition, since the food is not torn due to the fineness of the cut, the food does not oxidize as easily as those cut with steel knives.

Kyocera knives are extremely precise and light, so for example you can obtain thin slices of marinated salmon or sausage with them.

I also love them for cutting cheese, because you get thin slices of cured cheeses like Manchego, and they don't tear or deform the portion of creamier cheeses like Brie or Roquefort, as happens with other knives.

However, in my opinion, they are not suitable for cutting frozen foods, just as I have told you that they are not advisable, nor useful, for large bones or spines.

Despite their hardness, it must be taken into account that they are very delicate to dry blows and therefore if they fall to the ground they can end up breaking irreparably, which does not happen with steel knives.

In conclusion, they have their pros and cons, but in my opinion as a daily cook, Kyocera ceramic knives are an investment in essential quality utensils in the kitchen, which at least I use a lot.

Claudia Ferrer

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