3

I have read that one shouldn't use ceramic knives for cutting THROUGH bones, but how about for cutting AROUND bones? Examples would include cutting breasts off a chicken, carving around bones in steaks, etc. So the knife would probably come into occasional contact with a bone, but not with any serious amount of force.

  • Boning/fillet knives are typically flexible ... the exact opposite of ceramic. – Joe Dec 12 '16 at 1:02
  • Some aren't flexible (Honesuki/Garasuki/Deba), but they are typically not made of ceramic (though a ceramic deba exists). – rackandboneman Dec 12 '16 at 8:14
5

the problem with ceramic knives and bones is that they are incredibly brittle. Any slip into bone can cause chips in your blade so I would just not use them when bones are involved.

1

Save your ceramics for fruits and vegetables. Warnings are not limited to THROUGH bones. For me a meat cuts fine with metal.

  • 1
    I'd even keep thinner ceramics clear of peach pits :) – rackandboneman Dec 12 '16 at 14:45
0

I would agree, a ceramic knife would not be the best knife for de-boning. They were not intended to be used for this purpose. The size, shape and weight are not suitable for de-bone most proteins. I believe in the long run you would damage the knife.

Some bones, say pork or beef bones are harder, and if you hit them too hard with a ceramic knife, it could damage the edge. Also some techniques require you to hit and break a bone to remove the meat from the bone. A ceramic knife would probably shatter from the repeated impact.

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