Thursday, 16 January 2020 13:55 Written by John Reardon

Hello my Foodie Friends!

As most of my Foodie Friends know, I am a heavy steel knife type of guy.  I was intrigued however, when a representative from the Kyocera Company stopped in to my store in 2004. I asked him why I would want a “plastic looking knife” over a carbon steel knife? He smiled and said “show me how sharp your steel one is.” I reached for one of my best knives and sliced a paper clean with no trouble with a smooth slice sound. I responded, “Now beat that!” Well, it was close to that song where: “fire blew from his fingertips as he rosined up his bow” as he took his knife and sliced the same type of paper. I then exclaimed “no sound, you missed!” Then I watched the paper float away as if a warm summer wind just decided to take it for a ride in my store. I was hooked. 

A sharp knife is a cook’s best friend.  This is evident with the use of a ceramic knife that offers tremendous ease and saves time as we cut up soft fruits, vegetables and boneless meats.  Ceramics are a fun and interesting breed of knife that are deceivingly sharp.  Professionals and home cooks use ceramic knives due to their sharpness, strength, density, and precision making it a great tool to add to your culinary collection.  Kyocera ceramic knives are the perfect compliment to your cutlery at home. As soon as you pick up a Kyocera ceramic knife, you will be intrigued with the benefits of using ceramics. The knife is light in weight yet balances perfectly in your palm. It is excellent for slicing fruits, vegetables, and boneless meats. The blade is ground to razor sharp perfection and holds their edge 10 times longer than other professional cutlery. Ceramic knives will not brown foods or transfer a metallic taste or smell.  Ceramic is impervious to acids, oils, and salts. The blades will never rust. 

Ceramic knives are intended to complement, not replace your cutlery. Use steel for carving, prying, and boning product.  Ceramic knives come in a variety of sizes making them perfect for all types of culinary tasks. Because of the manufacturing process, the blades of a ceramic knife are flat and free from waves. As a result of this technological advantage, the edges need to be ground with a diamond wheel or diamond sharpener.  Traditional knife sharpeners cannot sharpen a ceramic knife. Kyocera has a lifetime program for sharpening their ceramic knives.  You can also purchase one of their sharpeners made specifically for their ceramic knives. 

Caring for your ceramic knife is important to ensure proper care and the prolonged life of the knife:
Please exercise the necessary caution when working, as the blades are very sharp

Ceramic knives are intended for the cutting of food. They are unsuitable for hitting and levering.
Ceramic blades are not shock resistant! Do not allow the knife to fall onto a hard floor or similar surfaces!
To ensure that the blade remains sharp over a long period, we recommend the use of a cutting surface made from wood or plastic.
Never try to cut hard objects such as frozen food, bones, metal, etc!
Never hold the knife in an open fire (high conductance of heat)!
Never clean with a wire brush!
Hand wash with a mild detergent after use.
Store the ceramic knife in a protective sheath.
Cleaning in a dishwasher is not recommended, unless it can be ensured that the knife cannotcome into contact with other objects.
Store out of the reach of children!

Ceramics are a cutting edge technology that can help make your culinary prep easier and fun.  Stop by Compliments to the Chef, Your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, shop for cool tools for cooks. Looking for something different to give? Ceramic knives can be a very unique and useful gift to give to that foodie that has “everything.”  Remember: “Life Happens in the Kitchen.”

 Take Care,
John & PaulaREARDON SpicyChickenThighs

 


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