Ceramic knives for boning?
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.
Best Answer
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.
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Are ceramic knives better?
Ceramic knives tend to stay sharper longer compared to steel knives. If your ceramic knife needs sharpening, you can send it back to the manufacturer and they will sharpen it for you. This won't happen with metal knives. Ceramic knives are denser and less porous so they are more sanitary to use.What is best ceramic knife?
- Best Overall: Kyocera Revolution 5.5-Inch Ceramic Santoku Knife at Amazon. ...
- Best Budget: Wacool Ceramic Knife Set 3-Piece at Amazon. ...
- Best Paring Knife: Vos Ceramic Paring Knife at Amazon. ...
- Best Utility Knife: Kyocera Revolution Micro-Serrated Knife at Amazon. ...
- Best Bread Knife: ...
- Best Set: ...
- Best Chef's Knife:
Which knife is best for cutting meat with bones?
A semi-flexible knife is the best for cutting meat around bones. Curved end blades are excellent for trimming and slicing. The boning knife can serve other functions like skinning for sheep and goats or slicing for loins.Can you sharpen a ceramic knife with a ceramic rod?
You can always send your ceramic knives out to a sharpening service, but it is more economical and easy to use the home DIY method for sharpening your knives. Zirconia is a very hard material, and you will need an extra-hard diamond sharpening tool if you want to sharpen your ceramic knives at home.Why Ceramic Knives Are Almost IMPOSSIBLE to Sharpen!
More answers regarding ceramic knives for boning?
Answer 2
Save your ceramics for fruits and vegetables. Warnings are not limited to THROUGH bones. For me a meat cuts fine with metal.
Answer 3
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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