I bought those. The do dull, slower than steel knives, but then you have not much luck sharpening them. The santoku knife more or less shattered on me when I was separating chicken wing parts. Guess I'll be using a cleaver for that now. I did order a diamond hone for $8 to play with the idea of sharpening the ceramics. Chefsdepot has a $30 diamond hone and rest, but I'm trying to figure out why I'd spend that on knives that cost less than that. I've ordered a proper chef's knife and paring knife, and will be using a proper stone and honing rod with those, and with my cleaver.
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