Customer Reviews:
 A Knife Even a Ginsu Enthusiast Can Love February 22, 2006
4 out of 4 found this review helpful
I have been cooking with Ginsu knives for over 20 years and they are great, all-purpose, no fuss knives. However, I bought this on a whim and it is everything it claims to be.
It slices through raw and cooked meats and vegetables effortlessly and it produces a much finer slice and dice than a Ginsu can because it does not tear. The only think I wish is it was a bit longer for carving roasts.
But don't throw away you metal knives just yet. Ceramic knives should not be used for cleaving bone, fileting meat, or smashing garlic because they do not take to bending. Too much pressure and they will snap.
Also, there are some tasks for which it is simply too sharp. It slices through supposedly "knife safe" cutting boards and silicone bakeware when carving and serving. It also slices through silver skin instead of helping you peel it away the roast.
Contrary to believe, a ceramic knife also can be sharpened at home should it ever dull. However, you need a diamond sharpener to do it because it's the only substance harder than the knife itself.
|
