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I agree with Dave Griffith. I have a set of ceramic knives. To me, ceramic knives have their pros and cons. The pros are that I don't have to sharpen them often, they are sharp and light weight. The cons are that you can't cut hard things, it will chop the knife. So... I choose both of them... BTW, the black blade ceramic knife looks very cool, HA?


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From a not too great home cook:- I had both types of a very very cheap brand. Those multicoloured ones. The blue coloured Chef's knife and the green Santoku were most used. The cutting surface came to my naval level and the board was, again, a cheap bamboo piece. I used the rocking and crosscut motion, almost always. (It was possible with the Santoku, as ...



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