Do you like your ceramic kitchen knife?
June 26, 2013 9:35 PM Subscribe
After a close encounter with a garbage disposal, my 15-year Chef's knife is now defunct. Thinking of replacing it with a ceramic , but have some concerns about durability and sturdiness. Specifically: 1) The claim is that a ceramic blade never needs sharpening. Is this true? 2) Is the blade heavy/sturdy enough to do heavy chopping? Could you de-bone a chicken with one? Very interested in any and all other advice and thoughts from cooks that have made the switch from steel to ceramic. Thanks