Working in a kitchen needn't be a chore, as there are many labor saving devices about now. One such development within the kitchen environment is the ceramic knive set. Although it doesn't totally do away with the traditional metal kitchen knives, it quite rightly has its own space within the kitchen domain.
People might not be surprised to find that these are a Japanese development. Some Sushi chefs were expressing concerns that their clients with a more sensitive palate could possibly detect a slight metallic taste to their freshly prepared food. Now the majority of foods contain acids to a greater or lesser extent, and it is possible that the acids could set up a reaction. Another good thing is that as they are unaffected by salts, oils and acids they don't corrode or tarnish.
These ceramic blades do look slightly odd compared to the more traditional variants. It does take a bit of getting used to seeing a white blade on the kitchen work surface. They also feel an awful lot lighter than their more traditional variants.
They are ideally suited for their designated tasks. With one of these in your hand all of the preparation work with fruit and vegetables only takes a fraction of the time. The newly designed handles mean that they are more labor friendly, so even those dull repetitive tasks just fly by now.
A major plus point is just how sharp these new blades are. Not only that but, they also keep that edge for about 15 times as long as a freshly sharpened steel blade. In one way the sharpness also causes problems, as they are much sharper than people are used to, and you can injure yourself quite easily. So always exercise caution until you have used them a few times.
There are certain things that you can't do with one of these knives compared with its metal relation. Many are so used to using the side of a metal blade for crushing garlic, this is something that you must never do with one of these new style blades. If you attempt this then there is a very good chance that the blade will shatter.
Always take note of the care instructions, especially what you can and what you can't do. Something like slicing foods is permissible but chopping is only likely to nick the blade edge. Do not drop one of your new knives as it will most likely shatter into lots of pieces. Ceramic when it breaks has lots of sharp edges.
Cleaning these blades could not be much simpler, a rinse with hot water, a quick wipe with a cloth and it is done. They are not dishwasher proof. The handle is stuck onto the blade, and the temperature in the dishwasher could either melt, or weaken, this adhesive.
Treated properly this will give you years of service. So there are many reasons why so many people are singing the praises about their new ceramic knive set. They really are a great item to have with you in the kitchen, but remember to take note of the care instructions that come with them.
People might not be surprised to find that these are a Japanese development. Some Sushi chefs were expressing concerns that their clients with a more sensitive palate could possibly detect a slight metallic taste to their freshly prepared food. Now the majority of foods contain acids to a greater or lesser extent, and it is possible that the acids could set up a reaction. Another good thing is that as they are unaffected by salts, oils and acids they don't corrode or tarnish.
These ceramic blades do look slightly odd compared to the more traditional variants. It does take a bit of getting used to seeing a white blade on the kitchen work surface. They also feel an awful lot lighter than their more traditional variants.
They are ideally suited for their designated tasks. With one of these in your hand all of the preparation work with fruit and vegetables only takes a fraction of the time. The newly designed handles mean that they are more labor friendly, so even those dull repetitive tasks just fly by now.
A major plus point is just how sharp these new blades are. Not only that but, they also keep that edge for about 15 times as long as a freshly sharpened steel blade. In one way the sharpness also causes problems, as they are much sharper than people are used to, and you can injure yourself quite easily. So always exercise caution until you have used them a few times.
There are certain things that you can't do with one of these knives compared with its metal relation. Many are so used to using the side of a metal blade for crushing garlic, this is something that you must never do with one of these new style blades. If you attempt this then there is a very good chance that the blade will shatter.
Always take note of the care instructions, especially what you can and what you can't do. Something like slicing foods is permissible but chopping is only likely to nick the blade edge. Do not drop one of your new knives as it will most likely shatter into lots of pieces. Ceramic when it breaks has lots of sharp edges.
Cleaning these blades could not be much simpler, a rinse with hot water, a quick wipe with a cloth and it is done. They are not dishwasher proof. The handle is stuck onto the blade, and the temperature in the dishwasher could either melt, or weaken, this adhesive.
Treated properly this will give you years of service. So there are many reasons why so many people are singing the praises about their new ceramic knive set. They really are a great item to have with you in the kitchen, but remember to take note of the care instructions that come with them.
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