Ceramic knives and other utensils are sharp and stay sharp for its entire useful life, are very hard and strong, but expensive and it will chip at the blade's edge.
Steel knives and other utensils are sharp but require sharpening at regular intervals, are flexible and strong, can be cheap if using inexpensive versions of stainless steel alloy, or can be expensive with high rust-resistance alloy, and it will nick at the blade's edge.
I like steel; they actually last longer because you can sharpen the nicks out, whereas you're out of luck with ceramic knives once they chip. Ceramic knifes are awesome in cutting vegetables with skins that are tough to break with dull steel knives; tomatoes, bell peppers and eggplant come to mind. Still, I can deal with dull knives; chipped ones, not so much.
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