Kyocera made some nice hi-fi kit in it's time, and used ceramics to isolate some of the items, such as their CD players.


Interestingly, they are still in the ceramics business, and a prized and favored sushi knife manufactured today is a collection of ceramic models made by Kyocera.



Anyone ever use them?

makes sense, i suppose, as the company's name is a contraction of KYOto CERAmics. they made some very fine gear in their time, but apparently failed to establish a niche for themselves in the highly competitive Hi-Fi market of the 1980's. BTW, i saw a rather handsome KYOCERA cassette deck at AUDIO SPECIALTIES, LTD. up in PORTLAND, ORE. last time i was up there, early in 09 or so. it was this one, if i recall correctly:

I've never used a ceramic knife, I do know that when sharpened, they have one heck of an edge,

btw I just bought a set of martha stewart knives, they were %60 off and I got them for $100. I have never had nice knives before, wow, what a difference a nice solid, sharp knife makes

elroy

I went to an outlet type store (Marshall's/T.J. Max) and bought some nice pans- first nice pans I ever owned, and some nice knives.

Nothing fantastic, but a copper bottomed "Emiril" stamped 3.5 quart pan, a few Cephalon non-sticks, a Wolfgang Puck fryer, and others.

They heat up fast, work wonders, and are a delight to use.

The knives were Henckels, Worstof (sp?), and another two pair similar level brands.

Man, pleased as punch with 'em all.


Oh- and a very recent grab- a Joyce Chen Japanese vegetable knife (kind of like a Santuko).



As for Kyocera- very nice kit. I'd like to find some at the thrifts. Hubba hubba!

Emeril pans are ranked at the top of their price category. Wustof and Henckel are German origin, Sabatier French. Do have some foreign factories. Great knives, Nothing beats a well equipped kitchen. Would like to try a ceramic knife. Until I got ceramic stones I used a broken shard from a vase to sharpen stainless knives. The edge of the shard was razor sharp. Thought I had posted a pic of part of my kitchen knives. Have over two hundred .

Couple wees ago I picked up a beautiful 12" LeCreuset skillet at a yard sale. The lady knew what it was and still sold it for $1.00. They are ~ $150 new. Got a well seasoned Wagner 6" also.

Every time you post something like that what I perceive as my own OCDs vanish like a wisp of smoke and I almost feel normal again!

I have a small collection of "good" knives (mostly carefully mismatched Henckels) because my wife and I both like to cook. She works with sharp knives professionally and is a stickler when it comes to quality and keeping them sharp!

My favorite blade is a Japanese made "Sekizo" brand santuko with holes in the blade that I got from a Korean market. It's all black, looks like a ninja weapon, the blade is a bit thinner and more flexible than my other santukos but I never heard or saw the brand again. Not the highest quality steel in my collection but it takes a razor sharp edge very quickly and holds it through a large meal easily.

I wanted to try ceramics too but more than one friend of mine that cook professionally said they tend to chip or break way too easily for the amount of money most of them cost. Good steel with habitually frequent maintenance (I touch up the edge on every knife I use before I put it away and sometimes before I use it too) is the better buy, or so I was advised.

Used that Emiril branded pot last night.

A good performer- despite it's sane pricing.

Of course. Got it for even cheaper, it being a "blem".

Have heard the same thing about ceramics and it would piss me off to no end to chip one. Several times a year I'll take a couple dozen knives get out the stones crank some tunes then sit for a couple hours putting an edge on the blades. I get a rush looking at the shiny precisely honed edge of a fine blade.

Sems they are big in sushi prep, but not used much elsewhere.