I'm old and set in my ways...but I haven't added a knife to my set in well over two decades. To be fair, no one on the east coast of the US was using Japanese knives back then. Well, maybe in the sushi bars and Japanese steakhouses, but I've never worked in one of them.
I'm finding the idea of ceramic knives very intriguing and can't seem to find much information about them. All I read is they stay sharp longer. Spiffy, but what do you do when they do get dull? Can you sharpen them at home? Do you have to send them back to the manufacturer? Wrap them in duct tape and drop them in the trash?
I'm finding the idea of ceramic knives very intriguing and can't seem to find much information about them. All I read is they stay sharp longer. Spiffy, but what do you do when they do get dull? Can you sharpen them at home? Do you have to send them back to the manufacturer? Wrap them in duct tape and drop them in the trash?