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Pro tip: I switched from a full steel chef's knife to a ceramic one for my prep work at the diner
After three months of dulling my steel knife on the line every week, I picked up a ceramic blade for $25 at a restaurant supply store and it stayed sharp through 200 prep shifts without a single hone, but then I dropped it on a tile floor and it shattered into seven pieces - has anyone else found ceramic too fragile for the real kitchen grind?
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perez.patricia2mo agoMost Upvoted
Well now, was the $25 savings worth the mess it made when it broke?
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the_jason2mo ago
Right? My cheap chair lasted six months before the armrest just... detached. Spent the next hour finding little foam bits all over the carpet. Guess I paid extra for the floor decorations.
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tarar271mo ago
Oh man, the "seven pieces" part got me because that's exactly what happened to mine - I found ceramic shards in my sink for like a week after. You're totally right that the fragility is the real downside, it's like they're amazing until they're not. I had a ceramic blade that I babied for months, never dropped it once, but then I set it down a little too hard on a metal counter and a chip just... appeared. It's so frustrating because the sharpness is genuinely incredible, but one bad moment and you're out $25 and back to square one. I feel your pain on this one, it's a rough trade-off.
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