You guys used any of these or have any knowledge of them?? Just got a couple of kitchen knives with the ceramic blades and I have to admit, I'm extremely impressed! Initial review doesn't lead you to believe the edge is any sharper or better than a conventional knife, but after making that first cut through something reveals a different story. Phenominal performance and extremely sharp edge. I did a little searching, not much, and there doesn't seem to be much of anything out there as far as folding pocket/tactical type knives, but I'm wondering if this is an up and coming technology?? Wonder if we'll start to see them around?

 

They are VERY sharp, and will hold that edge indefinitely. I have ceramic blades for my leather tooling knives, and would never use steel ones again.

BUT, regarding ceramic blades in other kinds of knives, the material is extremely brittle. You'll find it will be very easy to break the tip/point of the blade off. (I know, it happened to a kitchen knife we have in the dishwasher - the point was sticking through the basket and caught on something.) So, I don't think that material is too good for general usage, where you might be kind of "rough" with it.

- Jack

 

Calling Buck Knives a.k.a. Spike Strider.....

- NCSU

 

Good to know i'm in need of a new kitchen knife,what make did you get?

 

Yes, I did read about that and it makes sense. You can tell by the feel of the blade too.

Mine are SilverMark from Sam's/Costco. They're phenominal.

 

Link>>> http://www.knivestown.com/ktown/ceramic_knives.asp

 

I remember at an outdoor show I had gone to I stopped by a both that had ceramic pocket knifes for sale

They looked pretty cool and were damn sharp but I like assist open

The guy said they did not have them yet because the pin that would stop the blade would shatter it when it hit it lol

So ceramics have a great blade retention and would prob be very good in the kitchen but as far as pocket knifes go I don't think that would be an option just yet.

 

Thanks for the link.

 

I like Crucible's S30V or S90V steels. I've got a Gerber with a S30V, and the edge stays for a long time. I sharpen it like every 6 months, and it gets used at least 10 to 100 times a day or more depending on what I do. I've had it for about 3+ years now and I've done everything you can imagine. From slamming it in concrete, to cutting 100 pair phone lines, to carving wood... and using it as a screw driver or pry bar. It has yet to fail me.

The worst I've done to it was I screwing around and I tried cutting aircraft steel cable and man, it took FOREVER to reshape the cutting edge... I put dents in it and made a pretty flat so it was duller than a butter knife.

I'd like to see Buck give me a knife to test that would be equal or stronger than this one. There's no way a stainless or some cheap metal can deal with my high ranked abuse. I'd let them know in a month how it handled with my what I do with my current knife.

 

We have a few in the kitchen... They're nice cause they stay fairly sharp (they do dull over time), but both of our smaller knives are missing the tips....