I started using Kyocera knives a while ago, because I was told that the ceramic blade's sharpening durability was much higher than that of steel, and that ceramic didn't oxidize food. With use, I realized that they also have a very good grip. And today, with the opinion that Virginia, author of Sweet & Sour , gives us about them, I realized that, in fact, I like them and I have become accustomed to them for many other reasons. I'll let you discover it yourself in her opinion post:
A good cook knows that one of the most important tools in the kitchen is the knife. A bad knife or a poorly sharpened knife results in, at the very least, risks. How many of us have not been victims of an unexpected cut, thanks to a bad knife or a poorly sharpened knife? Apart from that, of course, depending on the knife, the task of cooking will be more or less easy, depending on the type of blade and cut, and 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 respect, one of the most popular knives on the market for a few years now is ceramic knives, of which Kyocera ceramic knives are by far the elite of the market due to their proven top quality. Is this boom in ceramic knives real, or is it just a passing fad? In my opinion, this boom has its reason for being.
At home we have had two Kyocera ceramic knives for over two years: a chef's knife or onion knife for larger foods such as cabbage, onions, meat... and a smaller peeling knife for small vegetables and fruit. So I can tell you about them with some knowledge of the subject.
These ceramic knives are made from zirconium oxide powder, a material with a maximum hardness, second only to diamond. They are therefore very resistant to wear and tear, which allows them to remain sharp for much longer than a conventional knife: the 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, have never had to be sharpened and I can assure you that they still retain a double edge that far exceeds the rest of the knives, which I have to sharpen from time to time.
Furthermore, zirconium oxide is a non-porous material, so these knives do not retain odors or flavors from previously cut foods. However, if you cut foods with intense color, such as beetroot, even if you clean them quickly, the initial immaculate 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 you must be careful 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 use plastic and/or wood surfaces for cutting, rather than stone or metal. However, on the occasions when I have cut on the marble surface through carelessness or laziness, it has not suffered any damage.
In my opinion, they are ideal for cutting vegetables, fruit, meat and fish, very precisely and finely, and without having to use any force, but be careful with these last two foods, I do not recommend them for cutting bone areas or areas with large, hard spines such as the head areas.
In its favour, it cuts tomatoes and soft-skinned vegetables (such as eggplant) without tearing the skin of the food, despite not having the serrated edge, which is the edge recommended for this type of food. For me this is a big advantage, because when I am cooking I often find myself needing to change knives just because I have a tomato or other 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 does not tear due to the fineness of the cut, the food does not oxidise as easily as food cut with steel knives.
Kyocera knives are extremely precise and light, so you can use them to cut thin slices of marinated salmon or sausage, for example.
I also love them for cutting cheese, because you get thin slices of aged cheeses like Manchego, and they don't tear or deform the slice of creamier cheeses like Brie or Roquefort, as other knives do.
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 sensitive to sharp 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 quality utensils that are essential in the kitchen, and which I, at least, use a lot.
