Ceramic Knives

  • Is a Heavy Knife Better Than a Light One

    Heavy Knife

    When it comes to questions such a knife weight, it is mostly a question of preferences. Some knives however, are better suited to do different kind of job. Personnaly, I almost always turn to the biggest knife I have at home. I prefer when it feels heavy and solid. But my girlfriend, will always lead forward the small knives.

    Of course, having strong hands will help when handling a heavy knife and this is why I always choose the heavy one and my girlfriend, mostly the lite one.

    This article is dedicated to the weight of the knife, not the size. Here are the pros and cons of heavy and light knives of the same size.

    The Weight Is Not An Indication of The Sharpness of a Blade

    To begin with, I would like to start by saying that, a light weight knife can be as much, if not sharper than a heavy weight knife. In fact, there is absolutelly no correlation between the weight and the sharpness of a knife.

    Here is Why I Prefer a Heavy Knife

    It Feels Solid

    With a strong knife I can cut with confident, knowning it will not break. I don't know if you are like me, but I have always prefered thick and solid tools. It feels just more solid. It is the same thing for a knife.

    The Weight Help You Cut

    I also find it easier to cut because the weight of the knife helps to apply more pressure on the food. Therefore, you need less force to cut through, but of course a bit more force is needed to handle the knife.

    There are some food I always use a heavy knife to cut. Such food are: potatoes, squash, frozen meat, watermelons

    Here Are the Positive Points About a Lighter Knife

    It's Easier to Handle

    When cutting small food, or food that is very easy to cut. It can be advantageous to use a lighter knife as you do not need to apply a lot of pressure to make your cut. In this case, a lighter knife is the right choice.

    Here is a list of the food I like to cut with a light knife: shallots, onions, lettuce, garlic.

    In the end, it all comes to your preferences, as for me, I almost always choose the heaviest knife, because that is what I prefer, but it is up to you to find out what suits you best.

  • How to Measure the Sharpness of a Blade?

    Sharpness Blade
    Before you buy a knife there are a few things you are highly recommended to verify. One of them and probably the main criteria you want to check is its sharpness. Here are a couple of things to do in order to verify your blade sharpness.

    Tomato Cut

    If you have a tomato under hand, you can easily test the sharpness of your knife. A ripe tomato is even better because it's softer. Because of its hard skin and the softness of its  pulpit, a dull knife will crush the tomato before cutting it. This is why a tomato is a great test. A sharp knife should be able to cut through it without deforming your tomato.

    The Paper Test

    Unfortunately, you usually do not have a tomato with you. Making the last test quite hard to do. A sheet of paper is also a good test. To do this test, you must hold the sheet of paper with one hand and the knife with your other hand. Try to cut the edge of the paper, a sharp knife will cut through the paper without tearing it at all. A dull knife will tear the paper instead of cutting clean.

    Rub it on Your Finger

    You might not have a sheet of paper, no worry. You still can check the sharpness of your knife, you only need a finger. It might seem dangerous, but you can do it safely. You simply have to rub the edge of the knife on your finger. But be careful, do not try to cut your finger, rub the knife on the sides not back and forward as you would do to cut something. You need some experience with this trick, because at first you cannot tell the difference between a sharp and a dull knife. Some people prefer to do it on a nail, if your nail crumbles, then your knife is sharp.

    Shave your Forearm Hairs

    This and the tomato test are the best way to test a knife, but this one is a bit more risky and it require some knowledge. The test is very simple, try to shave your forearm hair. If it does, then your knife is super sharp. However, you must be careful, you could easily harm yourself during this test. Also, you must know that a knife can be very sharp and yet not able to shave. It takes a razor sharp blade to be able to shave. In the end, if it shaves, your have an extremely sharp knife. If it does not, it can still be sharp, but not razor sharp.

    Fun Fact:

    While talking about shaving with a knife.
    Did you know that some people sharpen a knife enough to use it like a real razor?
    Allowing them to shave their head and beard without having to buy razors over and over again?

    Here is a video of someone doing it with a Kyocera Ceramic Knife:

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  • How to Wash a Knife

    How To Wash a Knife

    Ok so you have chosen a great knife, you paid big buck for it and you want to make it last. You learned the difference between sharpening and honing and know when it is better to do one or the other. You learned how to sharpen your knife, how and where to store it. Now you have to learn how to wash it safely and in order to make it last as long as possible.

    Can a Knife Go In a Dishwasher

    The first thing you should know is that you should not wash it in a dishwasher. Even stainless steel blades can eventually rust. I will start to rust much quicker if you wash you knife in a dishwasher. You can wash your knife with simple dishwashing liquid. There is no special process to wash your knife, simply rub it with a soaked wipe, but always be careful not to cut yourself. Never put the sharp side facing the palm of your hand when rubbing the blade.

    Then, you should dry it carefully and immediately with a dry tissue. All steel can rust or stain when wet, so this is important. Over time, your knife might get darker or stains might appears. If it happens, you might want to use some scouring powder. Simply mix a bit of scouring powder with a bit of water to make some sort of a paste. Then use a soft sponge and gently rub the blade with the paste. Do not use a scouring pad, as it might leave small scratches on your blade.

    Finally, I would recommend you to store your knife immediately after it was cleaned. It is dangerous to leave a knife lying in an unusual place, somebody could get cut.

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  • What Makes a Good Knife Handle

    Good Knife Handle

    When choosing for a knife, the handle is a very important part of the equation. Even a knife with the sharpest blade would look cheap if the handle is not good. There are a few things you should be looking at when it comes to knife handle. Here they are.

    The Size of the Handle

    Usually, the size of the handle is made for an average hand, but for some reason, some knives just have very small handle. If you have big hands it will become annoying. The perfect size will vary depending on the size of your hand. There is only one solution to find out if it fits your hand or not, try it. Just hold it in your hand, do you feel it is too small and that you must apply lots of pressure to keep it in place? Then it is too small. If you feel that it is just the right dimension for your hand, you are good to go!

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  • How to remove salmon skin

    How To Remove Salmon Skin

    Removing skin off a salmon seems like a tricky task. In fact, it is not that hard when you know how to do it.


    You will need a cutting board and a sharp knife.

    If you go to your fish shop, your fishmonger will probably use a filet knife to cut off the skin of a salmon. Although it might be easier to remove skin with a filet knife, you can do it very easily with a regular, but very sharp chef knife. The key here, is that it really needs to be very as sharp as it can possibly be. In fact, I never used a filet knife to remove skin of a salmon and never had a trouble.

    The 8" Chef Knife by Big Bang Cooking would be a great choice with its super sharp edge. A 6" Ceramic Knife would also be a good choice for this task has they almost always stay sharp.

    First Step: The First Cut

    Put the salmon on your cutting board, skin underneath facing the cutting board. Always start with the smallest side of the fish, also referred as the tail. Cut about 1 inch in the flesh, but do not cut the skin. Place your blade underneath the flesh as close as you can from the skin, to make sure you do not waste good meat.

    We do this to create a small handle and also because it is much easier to go underneath the flesh  than if you would start right at the end of the fish.

    Step Two: Removing the Skin

    Now that your knife is place under the flesh and above the skin hold it firmly with one hand, you will not need to move the knife after that. Simply use the small part of flesh you cut in the step one and move it from side to side in order to cut the skin off the salmon.

    See this video to have an example: How to Remove the Skin from Salmon

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  • Price comparison Between Steel and Ceramic Chef's Knives

    Ceramic Knives VS Steel Knives Price Comparison

    1- Highest quality Suggested Chef Knives
    2- Great quality  Suggested Chef Knives
    3- Medium quality Suggested Chef Knives
    4- Price of fabrication
    5- Best Ceramics Knife (Most known brand comparison)
    6- Price comparison, the conclusion

    1- High quality Suggested Chef Knives

    The higher priced chef's knife made from steel are ranged from $130 to $50.
    For example, on Amazon the knife with the highest quality is the Shun DM0706 Classic 8-Inch Chef's Knife. The Shun trademark has a very good reputation.

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